Lancashire hotpot is a delicious dish of meat, 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 industrialisation in Lancashire in the north west of England, it requires a very little effort to prepare. Lancashire Hotpot is the original slow cooker food. It’s said that the Lancastrian millworkers dropped the pot off at the local bakers on the way to work and collected it hours later on the way home perfectly cooked. Use your oven or a slow cooker if you don’t have a baker’s oven handy.
- 900 gm mutton chops
- Deli meat (as desired) or soy “ham”
- 900 gm potatoes
- 250 gm mushrooms
- 3 sheep’s kidneys
- Cayenne, pepper and salt to season
- 450 gm onions
- 60 ml olive oil
- 225 gm stock (or water)
- Cut the kidneys, peel and slice the onions and potatoes, and chop the deli meat (or soy ham).
- Place a layer of chops in a casserole, then the kidneys, mushrooms, ham onions and potatoes, and season every layer; the last layer being potatoes.
- Pour the stock over the layers and place chunks of butter on top.
- Cover the casserole and cook very slowly for about 3 hours.
- Remove the lid and brown the top before serving.