Recipe Card
Cumberland Tattie Pot
By Craig Hennessey, The Queen’s Head Inn, Pub Pie Champion 2011, Winner of the 2012 British Pie Week!
Ingredients
- 1 x 500 g Jus-Rol™ Shortcrust Pastry Block
- 1.5 kg neck of Herdwick Hogget, diced
- 25 g Plain Flour
- 3 shallots, diced
- 15 g fresh thyme, chopped
- 15 g fresh sage, chopped
- 3 Garlic cloves, crushed
- 200 g Maris Piper potatoes
- 200 g carrots, diced
- 1 ltr lamb stock
- 500 g local black pudding
- 125 g butter
- 1 medium egg, to glaze
- Salt & black pepper
- Rapeseed oil, for frying
Equipment required
- Saucepan
- Baking Sheet
Techniques used
Method
- Served in 10cm circular pie dishes.
- Fry the shallots in the butter until brown, then add the garlic and half the sage and thyme. Once cooked, add the lamb stock and bring to the boil and simmer.
- Dust the diced lamb in the flour and fry in a pan with oil and a little butter. Once browned off, add to simmering stock and cook for 2 hours.
- Add the diced carrots, potatoes and rest of the fresh herbs. Season and simmer for a further 30 minutes.
- Dice the black pudding and place on a baking tray and cook for 15 minutes at 200°C. Once cooked, add the black pudding to the stock and remove from the hob. Spoon the mixture evenly into 5 individual 10cm pie dishes.
- Roll out the pastry to ½cm thick cut circles and lay on the pie. Trim and tidy any loose edges
- Glaze the top with beaten egg and place in the oven for 25 minutes or until the pastry is golden brown. Serve with braised red cabbage.