A quick and easy meal to prepare that has its origins in the busy industrial towns of Lancashire and the north-west of Britain. The usual ingredients are lamb or mutton and onions, topped-off with sliced potatoes, although other meats, such as beef or pork, can be used. Traditionally the ingredients were quickly prepared and placed in a heavy clay pot in the morning before starting a shift at the factory. The pot was left to bake in the oven all day on a low heat so it was ready for consumption on return. Today it is a traditional meal served in British homes, pubs and restaurants all over the UK.
Ingredients for Lancashire Hot-Pot
- 900 grams (2 lb) potatoes, peeled and sliced
- 2 large onions, peeled and sliced
- 4 carrots, peeled and sliced - optional (add more onions if carrots not used)
- 3 lamb's kidneys
- 900 grams (2 lb) neck of mutton chops
- Salt and pepper
How to Make Lancashire Hot-Pot
- Peel and slice the potatoes, onions and carrots.
- Skin and slice the kidneys.
- Place the chops in the bottom of a large casserole pot and cover with alternate
layers of potatoes, onions, carrots and kidneys, seasoning well with salt and pepper.
- Finally cover with a layer of potatoes, and brush well with melted butter.
- Add a little water, and cook with the lid on
in a hot oven, 425 °F (220 °C, gas mark 7)
for 30 minutes, then turn the oven down to 300 °F,
(150 °C, gas mark 2) and cook for a further two
- Remove the lid for 30 minutes before serving to brown the top.
Traditionally served hot with pickled red cabbage.
Other recipes to try: Roast Beef Dinner | Shepherd's Pie| Recipe Index