Lancashire hotpot is a culinary dish consisting essentially of
lamb or mutton,
onion and
potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialization in
Lancashire in the north west of
England, it requires a minimum of effort to prepare. It is sometimes served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.
There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then covered with sliced potato or pastry. Sometimes lamb kidneys are included in the dish. As much food can be added as will fit in the pot.
Flavour can be enhanced with seasoning; salt and pepper would be the most traditional, and any other ingredients available in the kitchen. Some stock is usually added to cover the contents while it cooks, though some recipes rely on a well-sealed pot on a low heat to retain enough moisture within the meat, onion and potatoes.
The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cuisine. The basic recipe once included oysters, but increasing cost brought them out of common usage. Pickled red cabbage is often served as an accompaniment.
