A dish based on the preceding beef chilli. The remains of the beef chilli was placed in a pie tin, and the red chillies were removed. The beef was covered by thinly sliced potato, drizzled in some sunflower oil, and cooked in the oven for about seventy minutes - fifty minutes at a high heat (190 deg C), and the rest at a lower heat (150 deg C). Follow progress by eye. The dish was dressed in coriander before being put in the oven.
Traditional? Lancashire hot-pot would not have had chillies, or sweetcorn. Just beef, and perhaps onion and carrot. I added diced green beans and a splash of red wine before it went into the oven.
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