Panacalty Recipe (Panackelty)

Why You’ll Like It

• Besides being very simple to assemble it’s extremely comforting and economical to cook especially if you’re cooking for a crowd.
• In fact, this is a family favorite of working-class families and in Sunderland, it’s often eaten on Monday using leftover meat cooked slowly with leftover root vegetables together with a tin of corned beef all covered with sliced potatoes on top.
• To my surprise, I also found out the dish is also a fantastic breakfast accompanied by fried eggs!

What You Need

• Corned Beef – sliced or minced
• Onion – preferably white onions but also shallots if you prefer
• Carrots – thinly sliced
• Olive oil – or any other vegetable oil to fry the onions
• Potatoes – large potatoes work best in this recipe
• Stock – beef or vegetable stock
• Salt and Pepper – use freshly ground black pepper and a dash of sea salt
• Cheese – mature Cheddar cheese works perfectly well like any hard cheese such as Gouda.

Panackelty Variations

• Northumberland version – Pan haggerty in Northumberland uses root vegetables (potatoes and onions) and cheese baked in a baking dish.
• Sunderland version – Paneckelty in Sunderland is made with the ofter meat and leftover root vegetables in a slow cooker or casserole dish left in the oven to simmer. Then more fresh root vegetables can be added together with a tin of corned beef and covered with sliced potatoes on top.
• Tyne & Wear and Country Durham – Same as Sunderand’s version
• Paneckelty can also be turned into soup – Slow-cook everything in a frying pan adding more water and stock as necessary.

How to make Panacalty

1. Preheat the oven to 190°C.
2. Fry the onion in a casserole adding a little olive oil. Leave for a few minutes until it becomes translucent.
3. Add the cubed bacon fry for another 2 minutes and set aside.
4. Use the same pan, to build up the Panackelty.
5. Start with a layer of sliced potatoes enough to cover the bottom.
6. Add the other layers. Cover the potatoes with a layer of fried onion, followed by corned beef, and then another layer of sliced carrots. using the same pan, arrange a layer of sliced potatoes at the bottom of the pan.
7. Top with the fried bacon and season with salt and freshly ground pepper.
8. Repeat Steps 5-7 finishing with a layer of potatoes to cover the top.
9. Pour in the stock and cover with foil.
10. Place in the oven for 45 minutes.
11. Remove the foil and bake for another 10 minutes in the oven or until the potatoes on top are brown and crunchy.
12. Take out from the oven and optionally spring out the shredded cheese over the brown potatoes.
13. Leave for a final 10 minutes or until the cheese starts bubbling on top.
14. Serve with more veggies and/or eggs for extra protein. Enjoy!

More Baked Dinners

• Vegan Quorn Pie Recipe
• Baked Sausage, Peppers, and Onions
• Tuna Pasta Bake
• Baked Macaroni
• Vegetable Crumble

Health Info

• Calories:
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• Fat:
• Carbohydrates:
• Fiber:
• Protein: