Cumbrian Tatie Pot
A hearty and traditional stew from Cumbria, featuring lamb or mutton, black pudding, root vegetables, and potatoes. It's a warming and substantial dish, often made in individual or family-sized portions.
🧂 Ingredients
- 675 g Lamb or mutton shoulder(cubed)
- 2 tsp Vegetable oil
- 1 medium Onions(peeled and chopped)
- 3 medium Carrots(peeled and chopped)
- 1 small Swede or turnips(peeled and chopped)
- 100 g Black pudding(skinned and chopped)
- 1 tbsp Plain flour
- 600 ml Lamb or beef stock(hot)
- 2 fresh Bay leaves
- 1 small handful Fresh mint(chopped)
- 450 g Potatoes(skin on and thinly sliced on the diagonal)
- 25 g Butter
- 25 g Cheese(grated)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat the oven to 200°C (190°C Fan/Gas Mark 6).
💡 Tip: Ensure your oven is fully preheated before placing the dish inside. - 2
Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until browned.
- 3
Add the chopped onion, carrots, swede/turnips, and black pudding to the pan. Continue to cook for a further 3-4 minutes.
- 4
Stir in the flour and cook for another 2 minutes, stirring occasionally.
- 5
Pour in the hot stock and add the bay leaves and chopped mint. Reduce the heat and simmer for 5 minutes.
- 6
Spoon the lamb mixture equally into six individual ovenproof dishes or one large casserole dish.
💡 Tip: Ensure an even distribution of the meat and vegetable mixture. - 7
Arrange the thinly sliced potatoes on top of the mixture, overlapping them like roof slates.
💡 Tip: Overlapping the potatoes helps create a crispy topping. - 8
Season the potatoes with salt and pepper, and dot with butter.
💡 Tip: Seasoning the potato layer enhances the overall flavor. - 9
Place the dishes on a baking sheet, cover with foil, and cook in the preheated oven for 35-45 minutes.
💡 Tip: Covering with foil steams the ingredients and prevents the potatoes from browning too quickly. - 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
Serve hot, traditionally with pickled red cabbage and crusty bread.
💡 Tip: Allow the tatie pot to rest for a few minutes before serving.
💡 Pro Tips
- ✓Mutton provides a deeper flavor than lamb, but lamb is a perfectly acceptable substitute.
- ✓Ensure the potatoes are sliced thinly and evenly for consistent cooking.
- ✓If using a single large dish, adjust cooking time accordingly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or celeriac.
- A splash of Worcestershire sauce can add extra depth to the stew.