British Recipes > Lancashire Hot Pot

How to make Lancashire hot pot:
One of the best known traditional English dishes. In the 19th century mutton was one of the cheaper cuts of meat. This meal could be left cooking all day while the family worked in the factory or mill.


6-8 pieces neck of lamb (Mutton is traditional but difficult to obtain)
2 lamb's kidneys (if liked)
1/2 pint of water
8  organic potatoes
1 large organic onion
pepper and salt to taste
butter for greasing
(see measure conversions for more information)


- Grease a casserole and put in a thick layer of sliced potato using about one pound of the potatoes.
- Cut the meat into cubes and put this on top of the potatoes.
- Cover the meat with sliced onion and sprinkle with pepper and salt and then pour the water into the casserole.
- Cut the remaining potatoes into chunks and place them in order to top off the whole dish; brush them with a little butter.
- Cook for 2 hours at 190 degrees centigrade (see temperature conversions).