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Cumberland tatie pot

Cumberland tatie pot

Great for winter, this delicious stew is also perfect year-round if you need a bit of comfort food

  • Preparation: 20 mins
  • Cooking: 55 mins
  • Serves: 6

What you need:

  • 675g/1½lb lean lamb or mutton shoulder, cubed
  • 10ml/2tsp oil
  • 1 medium onion, peeled and chopped
  • 3 medium carrots, peeled and chopped
  • 1 small swede, or 2 small turnips, peeled and chopped
  • 100g/4oz black pudding, skinned and chopped
  • Salt and freshly milled black pepper
  • 15ml/1tbsp plain flour
  • 600ml/1pint good, hot lamb or beef stock
  • 2 fresh bay leaves
  • Small handful freshly chopped mint
  • 450g/1lb potatoes, skin on and thinly sliced on the diagonal
  • 25g/1oz butter
  • 25g/1oz cheese, grated

What you do:

  1. Preheat the oven to Gas mark 6, 200°C,400°F.
  2. Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until brown.
  3. Add the onion, carrots, turnips or swede and black pudding. Continue to cook for a further 3-4 minutes. Season if required.
  4. Add the flour and continue to cook for a further 2 minutes, stirring occasionally.
  5. Add the stock and herbs, reduce the heat and simmer for 5 minutes. Spoon the lamb mixture equally into six individual 300ml/½ pint round or oval ovenproof dishes.
  6. Arrange the potato slices on top like slates on a roof. Season and dot with the butter. Place on a baking sheet, cover with foil and cook in the oven for 35-45 minutes.
  7. Remove the foil, sprinkle over the cheese, return to the oven and continue to cook for a further 10 minutes or until the potatoes are brown.
  8. Serve with pickled red cabbage and crusty bread.

Cook's tip:

If you don’t fancy individual portions of this recipe, why not use a 1.2L/2pint ovenproof casserole dish for a large version?

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Quality Standard lamb

Quality Standard lamb

Quality Standard lamb is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.

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