Lancashire hotpot

Lancashire hotpot is a comforting traditional stew from Lancashire in North West England. This hearty dish is crafted by slow-cooking lamb or mutton, onions, and sliced potatoes together in a heavy pot at low heat. It has deep roots in Lancashire's history, where families would leave scrags of mutton to cook slowly over a low fire while they worked from home, long before the industrial era.

With the onset of industrialization and urbanization, people’s schedules became more rigid, making it challenging to prepare meals that required constant attention. Housewives adapted by taking their stews or puddings to bake in communal ovens. A classic Lancashire hotpot features a mix of lamb or mutton, onions, and potatoes, but there are variations that include additional vegetables like carrots, turnips, or leeks. Some recipes even add lamb kidneys, while modern twists might use beef, bacon chops, or even a pastry topping.

Interestingly, the traditional recipe once included oysters, but they were eventually omitted due to their high cost. Lancashire hotpot is often served with flavorful sides like pickled red cabbage, beetroot, and occasionally Lancashire cheese.

The name "hotpot" is thought to refer to the medley of ingredients rather than the pot itself. Historical recipes like "Hotch Potch" from Mrs. Beeton's Cookery Book and "Queen Mother's Hotchpot of Mutton" from Sir Kenelm Digby's book showcase similar ideas.