Lancashire hotpot

Lancashire hotpot is a stew that originated in Lancashire, in North West England, made from lamb or mutton and onion topped with sliced potatoes and slowly baked in a pot at low heat. The traditional cooking vessel is tall, round and straight-sided with a tightly fitting lid, and the dish is typically cooked in stock, or sometimes water, until the meat is tender and the potato topping is browned. It is traditionally served with pickled red cabbage. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/