Cumberland Tatie Pot
Serves 6
Ingredients
- 675g/1½lb lean lamb or mutton shoulder, cubed
- 10ml/2tsp oil
- 1 medium onion, peeled and chopped
- 3 medium carrots, peeled and chopped
- 1 small swede, or 2 small turnips, peeled and chopped
- 100g/4oz black pudding, skinned and chopped
- Salt and freshly milled black pepper
- 15ml/1tbsp plain flour
- 600ml/1pint good, hot lamb or beef stock
- 2 fresh bay leaves
- Small handful freshly chopped mint
- 450g/1lb potatoes, skin on and thinly sliced on the diagonal
- 25g/1oz butter
- 25g/1oz cheese, grated
Method
- Preheat the oven to Gas mark 6, 200°C,400°F.
- 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/½ pint 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.
- Tip: If you don't fancy individiual portions of this recipe why not use a 1.2L/2pint ovenproof casserole dish for a large version?
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