Cumberland Tatie Pot
Preparation time: 15-20 minutes
Cooking time: 45-55 minutes
675g/1½lb lean lamb or mutton shoulder, cubed
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 cheese, grated
1. Preheat the oven to Gas mark 6, 200°C,400°F.
2. Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until brown.
3. Add the onion, carrots, turnips or swede and black pudding. Continue to cook for a further 3-4 minutes. Season if required.
4. Add the flour and continue to cook for a further 2 minutes, stirring occasionally.
5. 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.
6. 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.
7. 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.
8. Serve with pickled red cabbage and crusty bread.