Lancashire Hotpot is a hearty stew originating from Lancashire, in the North West of England. Traditionally made with mutton (though lamb is now more common) and onions, it's topped with sliced potatoes and baked slowly in a pot. The dish has long been a staple in Lancashire, becoming more widely known after its publication in The English Cookery Book in 1859. Some believe the name "hotpot" comes from the tall earthenware dish used to cook the stew, while others trace it to "hodgepodge," referring to the layered ingredients.
This simple meal gained popularity during the Industrial Revolution when Lancashire became a textile industry powerhouse. The hotpot was an affordable and filling dish that cotton mill laborers could leave to cook while they worked long shifts. Mutton, sourced from older sheep, was a cheaper alternative to lamb, making it a common choice for the working class. While the basic recipe includes lamb or mutton, onions, and potatoes, variations exist, sometimes incorporating carrots, turnips, or leeks. Some older recipes even include lamb kidneys or oysters. Lancashire hotpot is often served with pickled red cabbage.
