Cumberland Tatie Pot
A hearty Cumbrian hotpot of tender lamb, rich black pudding, and root vegetables under a crisp, golden sliced potato crust.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Large casserole dish with lid
- •Frying pan
- •Chef's knife
- •Pastry brush
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 28 g
- carbs
- 52 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 620 kcal
Instructions
- 1
Heat your oven to 160°C (140°C fan).
- 2
Warm the vegetable oil in a frying pan over a medium-high heat on the hob.
- 3
Brown the lamb chunks in batches until nicely coloured, then transfer them to a plate.
- 4
Add the sliced onions and carrots to the pan and cook for 5 minutes until soft.
- 5
Stir in the plain flour and cook for 1 minute to coat the vegetables.
- 6
Pour in the hot stock, Worcestershire sauce, and thyme, stirring well into a smooth gravy.
- 7
Layer half the browned lamb, softened vegetables, and black pudding in a large casserole dish.
- 8
Repeat with the remaining meat and vegetables, seasoning lightly with salt and pepper between layers.
- 9
Arrange the sliced potatoes over the top in tightly overlapping rows to seal the dish completely.
- 10
Brush the potato topping generously with melted butter and season with salt and pepper.
- 11
Cover with a lid and bake in the oven for 1 hour and 30 minutes.
- 12
Remove the lid, raise the oven to 200°C (180°C fan), and bake for 30 minutes until crisp and golden.
Chef's tips
Slice the potatoes evenly to roughly 3mm thickness so they cook through at the same rate. Keep the lid on tightly during the first stage of baking to allow the steam to tenderise the lamb before crisping the top.
Ingredient substitutions
- black pudding → Cumberland sausage rounds
- butter → beef dripping
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat covered in an oven at 180°C (160°C fan) for 25 minutes, then uncover for 5 minutes to recrisp the potatoes.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which prevents them from cooking through and crisping.
- •Skipping the initial browning of the lamb, which reduces depth of flavour in the gravy.
- •Forgetting to uncover the dish for the final 30 minutes of baking.
Serving suggestions
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