Cumberland Tatie Pot with Black Pudding
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Ingredients
- 500 g lamb neck fillets, sliced
- 100 g black pudding
- 700 g potatoes, thinly sliced
- 2 onions
- 2 carrots
- 400 ml lamb stock
- 20 g butter
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 30.9 g
- Carbohydrate
- 40 g
- of which sugars
- 8.3 g
- Fat
- 34 g
- of which saturates
- 16 g
- Fibre
- 6.3 g
- Salt
- 1.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the lamb neck slices in batches, then set aside.
- 2
Fry the sliced onions and carrots in the same dish for 5 minutes until softened.
- 3
Layer the lamb, vegetables and sliced black pudding back into the dish and pour over the lamb stock.
- 4
Arrange the sliced potatoes in overlapping layers on top and season well.
- 5
Cover and bake at 170C (150C fan, gas 3) for 1 hour, then uncover and bake for a further 20 minutes until the potato topping is golden and crisp.
- 6
Rest for 5 minutes before serving.
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