The Ultimate Panackelty

2017-06-07
James McConnell PanackeltyPanackelty
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

Have to admit my eldest daughter Grace brought this dish to my attention when she cooked it for lunch one day at my business Brookhouse Gas Engineer Training centre…Immediately it ticked the two main criteria for getting on here as a recipe. 1) It has to be a ‘taste sensation’ & 2) It must be super easy to make. This dish has both qualities in abundance:

Panackelty (also spelt panacalty, panaculty, panackerty ‘”panaggie'” or abbreviated as panack) is a casseroled dish, traditional throughout the north east of England and especially associated with Sunderland, Tyne & Wear and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local variations that differ in name, meat and vegetable content.

Around the Humber estuary a version is known as pan aggie and consists of layers of bacon, corned beef and onions topped with either sliced or mashed potatoes.

The Northumberland version, pan haggerty, comprises potatoes, onions and cheese baked in a baking dish, while panackelty, in the Sunderland region, comprises leftover meat cooked slowly with leftover root vegetables made in a slow cooker or served in casserole dish left in the oven to simmer and if short of ingredients from night before would usually add more fresh root vegetables a tin of corned beef and sliced potatoes added on top. The dish is also sometimes cooked in a frying pan, or made in a large pan and served as a soup, which allows it to be left on the hob and later reheated.

So…I decided to bring them all together in to one epic Ultimate Panackelty Game Changer

Ingredients

  • 1 x Tin Corned Beef - Thinly Sliced
  • 1 x Large Onion - Thinly Sliced
  • 2 x Carrots - Thinly Sliced
  • 4 Large Potatoes - Peeled & Thinly Sliced
  • 125g Bacon - Cut into squares
  • 125g Cheddar Cheese
  • ¾ Pint Beef Stock

Method

Step 1

In a large over-proof casserole dish heat a little oil and gently fry the bacon & onion for 3-4 minutes, then remove and set aside.

Step 2

Now using the same pan, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, corned beef, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper.

Step 3

Repeat the layering process finishing with a layer of potatoes on top and cover with foil and place into a pre-heated oven at 190°C for 45 minutes.

Step 4

After 45 minutes remove the lid and place back in over for 10 minutes to brown the potatoes. After the 10 minutes sprinkle the cheese over the crispy potatoes and return to the oven for another 5-10 minutes until golden and bubbling.

Step 5

Serve with veggies of your choice or just whack a load in bowl and tuck in.

I just like cooking great food..

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Comments (6)

  1. posted by Marjie on October 19, 2017

    I’d Like Panackelty Recipe

      Reply
  2. posted by maureen green on November 28, 2017

    My mam and dad came from seaham and castletown .mam made it with bacon,lamb, sausage,carrots and peas. She would put a layer of potatoes on the top. Pour in the gravy. When cooked she put a cup in the middle of the. Roasting tin and put a shortcut pastry sheet over the top. Great coming home from school. With leftover pastry, a cheese and onion pie would be made on a saucer. Yum

      Reply
  3. posted by ian w on March 7, 2018

    slightly different recipe that my mam used. add sausages to the above and no cheese. no precooking required. simply put the sausages, bacon, corned beef, carrots and onions into the bottom of the oven dish, cover with sliced potatoes, then pour over the stock. you can add some cornflour/water mix too that will thicken the gravy. cover with lid or foil, bake for an hour at about 180c, then uncovered for another 15 mins or so until the potatoes crisp up.

      Reply
    • posted by jayne on April 19, 2018

      my lovely friend from Seaham has Huntingtons disease passed down , she has to suffer the disgusting meals provided by a company which she has to pay 3.50 pounds a day, i said i would try and make this for her she said her Mam used corned beef sausage and bacon which seems to be what Ian says just need to know how many sausage how much bacon, i desperatley want to give her some proper food instead of the crap she has to live on now xx

        Reply

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