Northumberland Tattie Pot
Tender lamb and rich black pudding slow-baked beneath a golden crust of crisp sliced potatoes in a deeply savoury gravy.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 615 kcal
Equipment
- •Large frying pan
- •Deep casserole dish with lid
- •Chef's knife
- •Pastry brush
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 615 kcal
- fat
- 28 g
- carbs
- 48 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 615 kcal
Instructions
- 1
Heat your oven to 160°C (140°C fan).
- 2
Heat the vegetable oil in a large frying pan over a medium-high hob heat.
- 3
Brown the lamb chunks in batches until deep golden brown, then transfer to a plate.
- 4
Add the sliced onions and carrots to the pan and fry until softened and fragrant.
- 5
Stir in the plain flour and cook for one minute to remove the raw flour flavour.
- 6
Gradually pour in the hot stock, Worcestershire sauce, and thyme, stirring to lift any browned bits from the pan bottom.
- 7
Layer the browned lamb, softened vegetables, and black pudding slices evenly into a deep casserole dish.
- 8
Pour the hot gravy over the meat mixture until it sits just level with the filling.
- 9
Arrange the sliced potatoes in an overlapping pattern over the meat to create a tight top lid.
- 10
Brush the potato top generously with melted butter and season with a pinch of salt and pepper.
- 11
Cover with a lid and bake for 90 minutes until the meat is completely tender.
- 12
Remove the lid, raise the heat to 200°C (180°C fan), and bake for 30 minutes until the potatoes are crisp and golden.
Chef's tips
Slice the potatoes evenly using a sharp knife or mandoline to ensure the top layer cooks at a uniform pace. Do not skip searing the lamb thoroughly, as this creates the rich base notes in the gravy. If the top potatoes brown too quickly during the final crisping stage, tent loosely with foil.
Ingredient substitutions
- diced lamb shoulder → diced mutton or beef chuck steak
- vegetable oil → beef dripping or lard
- Worcestershire sauce → mushroom ketchup
Storage
Cool completely and store 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 re-crisp the potatoes.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which leaves the top layer undercooked and chalky.
- •Submerging the top potato layer entirely in gravy, which prevents them from crisping properly.
- •Skipping the initial covered baking stage, which causes the meat to dry out before tenderising.
Serving suggestions
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