Have you heard of Panacalty? Panacalty, Panackelty also called Pan Haggerty or Pan Aggie is an English casserole consisting of corned beef, bacon, potatoes, onions, and carrots left to slow cook in a pot throughout the day. This simple main dish is packed with flavor which satisfies hungry appetites!
Yields: 4-6 portions
Prep Time: 10 mins Cook Time: 60 mins Total: 1hr 10 mins
What is Panacalty?
The name derives from the word pan indicating that is cooked in a pan. This is a lamb or beef potato casserole originating in North East England. 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!
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 left 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.
Paneckelty can also be turned into soup by slow-cooking everything in a frying pan adding more water and stock as necessary.
Besides the Sunderland region, this version is also common in Tyne & Wear and Country Durham.
Panacalty Recipe
Ingredients
- 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.
Panacalty – a Step by Step Guide
STEP 1
- Preheat the oven to 190°C.
- Fry the onion in a casserole adding a little olive oil. Leave for a few minutes until it becomes translucent.
- Add the cubed bacon and fry for another 2 minutes and set aside.
STEP 2
- Use the same pan, to build up the Panackelty.
- Start with a layer of sliced potatoes enough to cover the bottom.
- 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.
- Top with the fried bacon and season with salt and freshly ground pepper.
STEP 3
- Repeat Step 2 finishing with a layer of potatoes to cover the top.
- Pour in the stock and cover with foil.
- Place in the oven for 45 minutes
STEP 4
- Remove the foil and bake for another 10 minutes in the oven or until the potatoes on top are brown and crunchy.
- Take out from the oven and optionally spring out the shredded cheese over the brown potatoes.
- Leave for a final 10 minutes or until the cheese starts bubbling on top.
STEP 5
- Serve with more veggies and/or eggs for extra protein. Enjoy!
FAQs
This English casserole dish is known in various ways:
⭐ Panackelty
⭐ Panacalty
⭐ Panackerty
⭐ Pan Haggerty
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Panacalty Recipe (Panackelty)
- Total Time: 1 hour 10 minutes
- Yield: 4 people 1x
Description
Panackelty is a hearty casserole dish that warms your heart serving as the best comfort food around. Unsurprisingly it’s still the most loved meal in North East England.
Ingredients
- 1 tin Corned Beef (thinly sliced)
- 1 Onion, large (thinly sliced)
- 2 Carrots (thinly sliced)
- 4 Potatoes, large (thinly sliced)
- 125 g Bacon (cut into squares)
- 125 g Cheddar Cheese (shredded)
- 3/4 pint Beef Stock (or vegetable stock)
Instructions
STEP 1: PREPARE
- Preheat the oven to 190°C.
- Add a little olive oil to a casserole and fry the onion for a few minutes until it becomes translucent. Add the cubed bacon and fry for another 2 minutes and set aside.
- Now in the casserole arrange a layer of sliced potatoes enough to cover the bottom followed by a layer of fried onion, a layer of corned beef, and then a layer of sliced carrots. Finally, on top add the fried bacon and season with salt and freshly ground pepper.
- Repeat the last step and add layers of potatoes, onion, corned beef, carrots and bacon. This time finish with a layer of potatoes to cover the top. Season with salt and pepper.
- Pour in the stock and cover with foil.
STEP 2: BAKE
- Leave in the oven for 45 minutes.
- Remove the foil and bake for another 10 minutes in the oven or until the potatoes on top are brown and crunchy.
- Take out from the oven and optionally spring out the shredded cheese over the brown potatoes. Then leave for a final 10 minutes or until the cheese starts bubbling on top.
STEP 3: ENJOY!
- Serve with more veggies and/or eggs for extra protein.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Main Course
- Method: Baking
- Cuisine: British, English
Keywords: air fryer salmon and potatoes, bacon, carrots, cheddar, corned beef, onions, stock
2 comments
Top notch recipe! Old recipe that never disappoints. However, I do swap the corned beef with leftover brisket and sausage depending what I have available. Also, I suggest to use lots of heartwarming homemade stock.
I am glad you like it! I will try to adapt the recipe so that it’s clear everyone can add any leftovers as per tradition :)