Lancashire hotpot

English

Noun

Lancashire hotpot (countable and uncountable, plural Lancashire hotpots)

  1. A stew of lamb or mutton and onions topped with sliced potatoes.
    • 1902, S. Beaty-Pownall, editor, The "Queen" Cookery Books: Volume 5, Meats and Game‎[1], page 85:
      The famous "Lancashire hotpot" is made thus, though with slight variations. The cutlets are trimmed, seasoned, and laid in first into the lightly buttered "pot," then a good layer of seasoned sliced kidneys, very thinly sliced onion, bearded oysters, and sliced, parboiled potatoes, sprinkling this layer with a small teaspoonful of curry powder (this is a matter of taste), and repeat these layers, finishing with potato, which, however for this should be only halved, then add the oyster liquor, and a little good gravy, and bake it all in not too fierce an oven, till the top layer of potatoes is cooked and nicely browned.
    • 1974, Jane Grigson, editor, The World Atlas of Food‎[2], →ISBN, page 182:
      A bredie is to South Africa what Irish stew is to Ireland, goulash is to the Hungarians and Lancashire hotpot is to the English.

Further reading

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