Nothing warms the chill of cold weather like a good hearty stew.  Put it in a slow oven in the morning and savor it's hearty flavor after work.  Industrial workers during Britain's Victorian era knew this all to well and created the Lancashire Hotpot for the family to tuck into at the end of the day.  According to the Two Fat Ladies this stew was traditionally made with the long boned chops from sheep in the Pennine  mountains, but today you can use any cut of lamb or even beef.  I've omitted the usual tails and lamb kidneys from this dish, but I say use them if you've got them.  Another festive touch is to put a dozen fresh oysters under the top layer of potatoes.  Essentially there were as many different ways to cook this dish as there were women trying to balance family and work.  Enjoy!