World Library  
Flag as Inappropriate
Email this Article

Lancashire hotpot

Article Id: WHEBN0000206990
Reproduction Date:

Title: Lancashire hotpot  
Author: World Heritage Encyclopedia
Language: English
Subject: Scouse (food), English cuisine, Lamb and mutton, Bubble and squeak, Cottage pie
Collection: Casserole Dishes, English Cuisine, Lamb Dishes, Lancashire Cuisine, Stews
Publisher: World Heritage Encyclopedia

Lancashire hotpot

Lancashire Hotpot
Lancashire hotpot
Course Main course
Place of origin Lancashire, England
Serving temperature Hot
Main ingredients lamb or mutton, onions, potatoes
Cookbook: 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.[1]


  • Preparation techniques 1
    • Flavouring 1.1
  • Etymology 2
  • See also 3
  • References 4
  • External links 5

Preparation techniques

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,[2] 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.


It is often thought that the "hot pot" referred to is a pottery dish used to cook casseroles in British cuisine. However, it is more likely to refer to the idea of a jumble or hodge podge of ingredients in the filling.[3]

See also


  1. ^ How to cook the perfect Lancashire Hotpot, 31st Oct 2013.
  2. ^ Lancashire Hot Pot . Retrieved 22-10-2010.
  3. ^ A Hodge Podge of Hot-pots, May 31, 2007.

External links

  • History of Lancashire Hotpot at Foods of England
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.