Chop and boil the onions in salted water until soft and drain.
Roughly chop up the black pudding,(removing outer casing first)add the onions and blend together into a stiff 'doughy' like ball.
Brown your mince in a little vegetable oil.Place the black pudding/onion mix,the browned mince and half a pint of beer into a food mixer and mix throughly.The resultant mixture should be fairly loose and a light brown colour.
Bring two-three pounds of peeled potatoes to the boil in salted water and simmer for ten minutes.Cut the par-boiled potatoes into thinish rounds (like crisps but alittle thicker).Let them cool then add a drizzle of vegetable oil and plenty of salt and black pepper.
Grease a roasting dish witha little vegetable oil.Spread a layer about half an inch thick of your black pudding mix across the bottom of the dish.THEN and only then add a generous amount of Worcestershire sauce.
Cover the layer with a layer of potatoe rounds then a thin layer of grated cheese.
Repeat the process ending with a cheese topping.
DO NOT COVER.Place in the centre of a pre-heated oven (gas Mark 3) for 25 minutes.
Finally place under a hot grill until the top layer of cheese in crispy and golden.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".