Cumbrian Tatty Pot

From Lakes on a plate episode 9: Classic Cumbria


  • 1 shoulder of lamb
  • 1 pint lamb stock
  • 500ml beer
  • 200g black pudding
  • 2 medium onions
  • 4 cloves garlic
  • 2 carrots
  • 2 tsp red currant jelly
  • 1 tbsp fresh rosemary, chopped
  • 6 medium sized parsnips
  • 2 potatoes, peeled and diced
  • 2tbsp olive oil
  • Salt & pepper


  1. Slow cook your shoulder of lamb in stock, beer, onions, rosemary and garlic.
  2. Pour all of the liquid from the lamb into a saucepan and reduce it on a medium heat. This will give a much fuller flavour.
  3. While the stock is reducing take the lamb off the bone, shred it with a knife and place in a bowl.
  4. Dice the black pudding and add it to the lamb.
  5. Dice the onions and carrots and chop the garlic, place in an oven-proof casserole style dish.
  6. Add the redcurrant jelly, rosemary and salt and pepper to the stock and pour over the lamb mixing well.
  7. Place the lamb mixture in the oven-proof dish with the vegetables.
  8. Peel the parsnips, then dice them into 2cm chunks.
  9. Do the same with the potatoes, but cut them a little smaller than the parsnips as they don’t take quite so long and you want it to cook all at the same time.
  10. Place the diced parsnips and potatoes on top of the lamb and add a few splashes of olive oil to help the topping go golden and crisp up.
  11. Place in a moderate oven about 160-180°C and cook for 45 minutes.