Tatie Hash

In the northern counties of England this was a favourite dish for Ash Wednesday. ‘Taates’ is a Lancashire dialect term for potatoes. ‘Taates’ have found their way into many ‘yellowbelly’ (a native of Lincolnshire) recipes over the years.


  • lb (700 g) potatoes, scrubbed and thinly sliced
  • 8 oz (225 g) lamb, cut into small pieces
  • 6 oz (175 g) black pudding, thinly sliced
  • 1 large onion, thinly sliced
  • 1 leek, sliced
  • 1 heaped teaspoon thyme leaves
  • pints (900 ml) good meat stock


Layer the first five ingredients in a pie dish, sprinkling with the thyme as you go.

Pour over the stock, cover the pie and cook at gas mark 6/400°F/200°C for 1 hour. Remove the lid and cook uncovered for a further 45 minutes.

‘Lobscouse’ was a highly flavoured dish of potatoes, onions and meat that became so associated with the seamen of the Lancashire ports that in time sailors were nicknamed ‘Lobscousers’.