What is the traditional topping on a Lancashire Hotpot?

Option D

What is the traditional topping on a Lancashire Hotpot?

Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat.

The recipe usually calls for a mix of mutton (nowadays more frequently lamb) and onions covered with sliced potato. Many regional variations add vegetables (carrot, turnip, or leeks). Many early recipes add lamb kidneys and modern variants may use beef or bacon chops instead of lamb, or have a pastry topping.

The traditional recipe once included oysters, but increasing cost eliminated them from common usage. Pickled red cabbage or beetroot, and in some areas Lancashire cheese, are often served as an accompaniment.