Mutton and Turnip Hotpot

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is basically a Lancashire hotpot, incorporating turnips as well as potatoes. There are various versions of this traditional dish, but the main ingredient is usually a flavoursome cut of lamb, such as the neck, which is traditionally cut on the bone like chops. I prefer to use mutton, as the end flavour is far better - almost gamey. Kidneys and black pudding are sometimes added to a classic hotpot and, back in the days when they were cheap, a few oysters would have been put under the po