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.
- 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
- Preheat the oven to 200°C, 400°F, 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/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.