Chiddingly Hot Pot

Foodie Tour of Britain: Sussex

The story goes that this dish was first invented by Edward Shoosmith in Chiddingly in the year 1917, and "pronounced the best hot-pot that my guest (my lawyer) had ever tasted” he said.  It also gets a mention during the Boer War and the siege of Ladysmith, so perhaps Mr Shoosmith had served in our forces.

Ingredients (serves 6)

2lb stewing steak	2 teaspoons allspice
Seasoned flour	Salt and freshly ground pepper
2oz dripping	8oz potatoes, peeled and finely sliced
2oz celery, chopped	15fl oz beef stock
4oz pitted black olives, chopped	1oz melted butter
8oz shallots, peeled and chopped

Method:

1. Pre-heat oven to 170°C/325°F/Gas Mark 3
2. Cut the meat into 1 inch cubes and dust with seasoned flour.
3. Brown the meat in the dripping, remove from the pan and fry the celery and onions lightly.
4. Put a layer of onions and celery in a casserole dish, sprinkle with allspice, salt and pepper; add some of the chopped olives, cover with a layer of meat and a thin layer of potatoes. 
5. Repeat these layers, finishing with a layer of potatoes.
6. Brush with melted butter and add enough stock to come just below the top layer of potatoes.
7. Cover with a lid and cook in the oven for one and a half hours. Remove the lid and continue cooking to brown the potatoes for another hour.