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Cumbrian tatie pot


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


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

1kg of King Edward potatoes, peeled and sliced thinly

1 bottle of sweet English cider


1. First thing to do as always is to Preheat the oven, 180C/gas 4.


2. Heat the oil in a large casserole, (one that will fit all of the ingredients, preferably with a lid, but foil will do) over a medium heat and add the mutton, onions and carrots. Fry for about 5 minutes, until lightly browned, stirring occasionally. Now Add the celery, swede and apple and continue frying until all of the ingredients are coloured, Remove from heat and stir in the flour.

3. Return to the heat cook for 1-2 minutes before adding the stock, now add the sliced leeks and chopped mint. Bring to boil and simmer on a low heat for 5 minutes. 4. Cut half of the black pudding into cubes and add to the casserole, slice the remaining black pudding 5. Now arrange the potato slices and black pudding on top of the mix. Pour over the cider, cover with a lid or foil and cook in the oven for 1 hour and 30 minutes

6. Remove from the oven, take off the lid or foil and return, uncovered, to the oven for 30 minutes until the potatoes have a golden brown look.

I don't think this fantastically delicious one pot wonder needs anything else! Other than to Serve with some pickled red cabbage.

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