Cumberland Tatie Pot
For days when you have a bit more time, this tasty supper for 6 can be made into individual portions or one large dish. Lamb or mutton cubes cooked with root vegetables, black pudding and stock and topped with sliced potatoes and cheese.
prep time
20 mins
cook time
55 minutes
serves
6 people
Energy
401kcal
Fat
21g
Saturates
9.3g
Carbs
27.1g
Sugars
9.4g
Fibre
5.1g
Protein
26.9g
Salt
1.1g
Ingredients
- 675g lean lamb or mutton shoulder, cubed
- 2 teaspoons oil
- 1 medium onion, peeled and chopped
- 3 medium carrots, peeled and chopped
- 1 small swede, or 2 small turnips, peeled and chopped
- 100g black pudding, skinned and chopped
- 1 tablespoon plain flour
- 600ml good, hot lamb or beef stock
- 2 fresh bay leaves
- Small handful freshly chopped mint
- 450g potatoes, skin on and thinly sliced on the diagonal
- 25g butter
- 25g cheese, grated
Method
- Preheat the oven to 200°C, 190°C Fan, Gas Mark 6.
- Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until brown.
- Add the onion, carrots, turnips or swede and black pudding. Continue to cook for a further 3-4 minutes. Season if required.
- Add the flour and continue to cook for a further 2 minutes, stirring occasionally.
- Add the stock and herbs, reduce the heat and simmer for 5 minutes. Spoon the lamb mixture equally into six individual 300ml round or oval ovenproof dishes.
- Arrange the potato slices on top like slates on a roof. Season and dot with the butter. Place on a baking sheet, cover with foil and cook in the oven for 35-45 minutes.
- Remove the foil, sprinkle over the cheese, return to the oven and continue to cook for a further 10 minutes or until the potatoes are brown.
- Serve with pickled red cabbage and crusty bread.
