Cumberland tatie pot

Great for winter, this delicious stew is also perfect year-round if you need a bit of comfort food

Preparation: 20 mins
Cooking: 55 mins
Serves: 6

What you need:

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

What you do:

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.

Cook's tip:

If you don’t fancy individual portions of this recipe, why not use a 1.2L/2pint ovenproof casserole dish for a large version?

Quality Standard lamb

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