Place of origin
|lamb or mutton, onions, potatoes|
|Cookbook:Lancashire Hotpot Lancashire Hotpot|
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of effort to prepare.
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 of lamb and vegetables (carrot, turnip, potatoes, onions or leeks) covered with sliced potato. Sometimes lamb kidneys are included in the dish. Modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. As much food can be added as will fit in the pot.
The traditional recipe once included oysters, but increasing cost eliminated them from common usage. Pickled red cabbage or beetroot are often served as an accompaniment. In some areas Lancashire cheese is also served with the dish .
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 potato.
The hot pot
In popular culture
Coronation Street character Betty Turpin (portrayed by Betty Driver) was famous for her version of the dish which was served in the fictional Rovers Return Inn. A frozen food range has been endorsed by Betty. In 2008, British food retailer Tesco called Lancashire hotpot one of the most endangered recipes in British cuisine.
It was also mentioned in Wallace and Gromit by Wallace to Gromit as a means of comfort in a seemingly uncomfortable situation
Hotpot is referred to in the dark fantasy series The Wardstone Chronicles by British author Joseph Delaney as a family meal eaten in rural England.