Cumbrian hotpot.
This is less well-known but more scrumptious than Lancashire hotpot. Lancashire hotpot consists of layers of sliced potatoes, sliced onions, chunks of a cheap cut of lamb, optional sliced or diced carrots, arranged in a casserole with chicken or meat stock, and a final layer of sliced potatoes on top. You cook it very slowly in the oven with the lid on for a couple of hours, then take the lid off for the last 20-30 minutes to get the potatoes brown and crisp on top. For Cumbrian hotpot, you add sliced black pudding, which gives extra richness and a whole new flavour note. Wonderful, simple, comforting hot food for winter.