Although the English county of Westmorland no longer exists, this rural treat, also known as Tatie Pot and Lancashire Hotpot, is a welcome recipe from our neighbor's sheep country. Traditionally made with mature lamb, Westmorland Hotpot is the perfect lamb dish for this time of year.
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Serves: 4 people
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225 g Black Pudding
cut into cubes
225 g Carrots
1 tbsp Olive Oil
2 - Onions
600 g SuperValu Diced Lamb
1 bunch SuperValu Fresh Thyme
4 large SuperValu Rooster Potatoes
peeled and thickly sliced
225 g SuperValu Swede
(or turnips) chopped
450 ml Vegetable Stock
or lamb stock
1. Preheat the oven to 180°C/ gas mark 4.
2. Remove any visible fat from the lamb. Heat the oil in an ovenproof casserole, then add the lamb to seal and brown it lightly. Add the black pudding, vegetables and stock, then layer the sliced potatoes on top.
3. Bring to a simmer, then bake in the oven, uncovered, for about 1½ hours, until the lamb is tender and the potatoes are beginning to brown.
4. To serve, ladle the hotpot into warmed bowls and garnish with some fresh thyme.