Lancashire hotpot

plural Lancashire hotpots

1. countableuncountableA stew of lamb or mutton and onions topped with sliced potatoes.

   A bredie is to South Africa what Irish stew is to Ireland, goulash is to the Hungarians and Lancashire hotpot is to the English.

   1974, Jane Grigson, editor, The World Atlas of Food, →ISBN, page 182

   1 more example

   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.

   1902, S. Beaty-Pownall, editor, The "Queen" Cookery Books: Volume 5, Meats and Game, page 85