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Cumberland tattie pot

From The Peoples Cook Book (book slide)
A hearty one pot meal, Richard Muirhead cooks succulent lamb and vegetables in cider topped with golden potato slices and black pudding

Cumberland tattie pot

Method

1. Preheat the oven to 180C/gas 4.

2. Heat the oil in a large casserole over a medium heat and add the lamb, onions and carrots. Fry for about 5 minutes, stirring occasionally. Add the celery, swede and apple and continue frying until the lamb is browned. Remove from heat and stir in the flour.

3. Return to the heat cook for 1-2 minutes before adding the stock, sliced leeks and chopped mint. Bring to boil and simmer on a low heat for 5 minutes.

4. Cut half of the black pudding into cubes and add to the casserole before arranging the potato slices on top of the mix. Pour over the cider, cover and cook in the oven for 40 minutes.

5. Slice the remaining black pudding and lay on top of the potatoes, return, uncovered, to the oven for 20 minutes until the potatoes have browned and the black pudding is cooked through. Serve with pickled red cabbage.

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Serves: 8

Prep: 20 min
Cook: 1 hr 15 min

Ingredients
1 tbsp vegetable oil
750g lean Lamb, cubed
3 Onions, chopped
3 Carrots, chopped
2 celery sticks, chopped
½ small Swede, chopped
1 large cooking apple, chopped
1 tbsp plain Flour
470ml vegetable stock
2 Leeks, sliced
1 tsp chopped Mint
375g black pudding
750g King Edward Potatoes, peeled and sliced
220ml sweet English cider
Jar of pickled Red cabbage, to serve