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.
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
‘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’.
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