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Black Country 'Lasagne'

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A filling winter dish which is cheap and easy to make.

A filling winter dish which is cheap and easy to make.

Ingredients

Serves: 4- 6

Metric Cups
  • ½ black pudding (I use about half a ring)
  • 454 grams minced beef
  • ½ litre beer (mild)
  • 2 onions
  • 1 worcestershire sauce
  • 1⅜ kilograms potatoes
  • 1 salt
  • 1 pepper
  • 1 vegetable oil
  • ⅛ kilogram cheddar cheese (strong)
  • ½ black pudding (I use about half a ring)
  • 16 ounces ground beef
  • ⅚ pint lager (mild)
  • 2 onions
  • 1 worcestershire sauce
  • 3 pounds potatoes
  • 1 salt
  • 1 pepper
  • 1 vegetable oil
  • ¼ pound cheddar cheese (strong)

Method

Black Country 'Lasagne' is a community recipe submitted by Bez and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Serve immediately.
  • 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 lager 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.
  • Serve immediately.
  • Tell us what you think