Lancashire Hot-pot

This is the English version of Irish stew. It’s one-pot cooking again, and was traditionally put into the oven at the end of a busy baking day to cook slowly until ready. Some versions contain mushrooms and, occasionally, oysters were popped in under the potatoes for the last half hour (as they were in a steak and kidney pie).

Lancashire hot-pot usually consists just of neck of lamb, kidneys, onions, potatoes and stock (usually water), but I’ve refined it by adding more textures and