Cumbrian tatie pot

Now!!!
This is where chefs can get themselves into all kinds of trouble, And I've a feeling I'm going to as well!!!
I've taken the already fantastic Cumbrian Tatie Pot and just added a little bit
And! Yes I know that the tattie pot is what it is!!
And yes! I know that EVERYONE has their own version! And that theirs is the traditional way! And I can already here the cries of
" he's put cider in it"
but it makes an already amazing meal even more delicious
SHOPPING LIST
A good splash of vegetable oil
1kg of diced shoulder of mutton (if you don't want to use mutton, lamb will do, but I think the mutton adds a fantastic depth of flavour)
3 onions finely chopped
3 carrots finely chopped
2 sticks celery finely chopped
½ small swede finely chopped
2 Cooking large apples, peeled, cored and cut into chunks
1 tbsp plain flour
500ml of lamb/ chicken stock
2 leeks sliced and washed thoroughly
1 good bunch of chopped mint
500g of good quality black pudding