Cookbook:Lancashire Hotpot

| Cuisine of the United Kingdom | Meat recipes

Lancashire hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.

Ingredients

 * 2 lb (900 g) neck of lamb or mutton
 * 2 large potatoes, sliced
 * 1 large or 2 small white onion s, diced
 * Choice of mixed herbs
 * 500 ml boiling water

Procedure

 * 1) Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
 * 2) Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
 * 3) Repeat these layers until the dish is full. Top with a final layer of the potatoes.
 * 4) Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
 * 5) Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.

Notes, tips, and variations

 * A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
 * The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available.
 * Flavour can be improved by adding a stock cube or instant gravy granules to the boiling water.