👨‍🍳 조리법

1. 1

   Preheat the oven to 200°C (190°C Fan/Gas Mark 6).

   💡 전문가 팁: Ensure your oven is fully preheated before placing the dish inside.
2. 2

   Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until browned.

3. 3

   Add the chopped onion, carrots, swede/turnips, and black pudding to the pan. Continue to cook for a further 3-4 minutes.

4. 4

   Stir in the flour and cook for another 2 minutes, stirring occasionally.

5. 5

   Pour in the hot stock and add the bay leaves and chopped mint. Reduce the heat and simmer for 5 minutes.

6. 6

   Spoon the lamb mixture equally into six individual ovenproof dishes or one large casserole dish.

   💡 전문가 팁: Ensure an even distribution of the meat and vegetable mixture.
7. 7

   Arrange the thinly sliced potatoes on top of the mixture, overlapping them like roof slates.

   💡 전문가 팁: Overlapping the potatoes helps create a crispy topping.
8. 8

   Season the potatoes with salt and pepper, and dot with butter.

   💡 전문가 팁: Seasoning the potato layer enhances the overall flavor.
9. 9

   Place the dishes on a baking sheet, cover with foil, and cook in the preheated oven for 35-45 minutes.

   💡 전문가 팁: Covering with foil steams the ingredients and prevents the potatoes from browning too quickly.
10. 10

    Remove the foil, sprinkle the grated cheese over the potatoes, and return to the oven for a further 10 minutes, or until the potatoes are golden brown and crisp.

11. 11

    Serve hot, traditionally with pickled red cabbage and crusty bread.

    💡 전문가 팁: Allow the tatie pot to rest for a few minutes before serving.