Lancashire Hot-Pot

A meat and potato casserole. This recipe is from The Main Cookery Book (edition unknown, but c.1939). It was first published in 1929.

Lancashire Hot-Pot

Servings:	Serves 4
Calories per serving:	577
Ready in:	2 hours 15 minutes
Prep. time:	15 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	Chef
First published:	19th January 2013

Best recipe review Can't beat the origianls 4.8/5 The original, and the best. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 lb [450 g] neck of mutton
• 2 onions
• 2 sheep's kidneys
• ½ pint [280 ml] warm water [or stock]
• 2 lb [900 g] potatoes
• Seasoning
• ½ oz [15 g] melted butter

Method

1. Skin and core the kidneys, and cut the meats into small neat pieces.
2. Wash, peel and slice the potatoes, and slice the onions.
3. Line the casserole with a layer of these vegetables.
4. Season well and fill the casserole with layers of meat, vegetables and seasonings.
5. Pour on the water [or stock].
6. Have a layer of potatoes on top, brush over with a little melted butter, cover with a "lid" of buttered paper, or the lid of the casserole, and cook for half-an-hour at fairly hot [220 C/425 F/Gas 7], then for 1½ hours in a slow oven [150 C/300 F/Gas 2].
7. Remove the lid, and continue cooking for a further half hour to brown the top layer.

Variations

This is a very traditional and basic recipe. Nowadays other root vegetables and herbs are included and neck of lamb takes the place of mutton.

See also

• Delia Smith hot pot reicpe

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