Lancashire hotpot is a famous dish including in essence of lamb or mutton, onion and potatoes left baking in the oven all day in a heavy pot and on a low heat. This dish requires a less effort to prepare. It is mostly served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.
There are several regional variations. The basic method consists of a mixture made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then roofed with sliced potato. Occasionally, lamb kidneys are also included in the dish. Pickles of red cabbage and beetroot are sometimes served as a supplement.
In order to enhance the flavor of Lancashire hotpot, salt and pepper are most commonly used in preparing the dish. It is one of the recipes that depend on a well-sealed pot on a moderate heat to hold enough moisture within the meat, onion and potato.
The hot pot referred to be a pottery dish used to cook casseroles in British cuisine.
The origin of the name of the dish is not known; from a cooking pot covered in blankets to provide a hot lunch at the races to something warm and tasty for tired and hungry mill workers to look forward to after tiresome hours of hard work.
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