Cumbrian Tattie Pot

Cumbrian Tattie Pot whilst similar to the Lancashire Hot Pot is summut tha find around Maryport, like eh marra. If passing through Dearham deek the 'Cottage Pie' bakers and takeaway and buy a portion to warm up in your oven at yam. Ere tha gan.

Finely chop an onion and fry alongside the diced lamb until caramalised, add an equal amount of chopped carrots, stir around and then put in a pyrex dish, along with a stock cube (beef or lamb) to cover the ingredients a splash of worcestershire sauce, a splash of cider vinegar, salt, pepper and a bay leaf. Cook for about 40 mins at 180. Meanwhile peel and slice some potatoes, wash and parboil for about eight minutes. 

Next take out the pyrex dish and put two pieces of blackpudding on top, add some more water if required and the layer the potatoes on top and dot with butter and return to the oven till the pots are a lovely colour.

Tell thee it's grand.