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.
1½lb (700g) potatoes, scrubbed and thinly sliced
8oz (225g) lamb, cut into small pieces
6oz (175g) black pudding, thinly sliced
1 large onion, thinly sliced
1heaped teaspoonthyme leaves
1½pints (900ml) 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.