The Ultimate Panackelty
2017-06-07
- 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, pour in the stock 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.
Average Member Rating
(4.1 / 5)
49 people rated this recipe
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posted by Marjie on October 19, 2017
I’d Like Panackelty Recipe
posted by James McConnell on October 24, 2017
Here you go Marjie…
posted by Ian on August 21, 2018
Panagelty as my gran used to make in the South Hetton area was to mash up the leftover potatoes ,carrots ,peas and cut up left over meat roast and cook in a frying pan with a little butter. All served up with HP sauce and rice pudding for dessert.
posted by WAYMAN on February 14, 2021
That’s bubble and squeek
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
posted by James McConnell on March 8, 2018
Nice!
posted by Mark on March 31, 2019
What happened with the stock?
posted by James McConnell on May 8, 2019
Hi Mark, yes, I missed the stock…I’ve update now!
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.
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
posted by Wendy on June 6, 2018
That’s so sad i was brought up on this dish just use a regular tin of corned beef if you want add sausages for extra oomph just add maybe four sliced up. What a kind person you must be
posted by ian w on July 15, 2018
i use 6-8 sausages whole, 6 rashers of bacon chopped, one tin of corned beef cubed, 3 carrots and 3 onions chopped. all in a large oven dish, cover with as many sliced potatoes as you need, then add some cornflour/water mix and stock to fill up to the potatoes. easily feeds 4-6 people.
posted by Ian on August 21, 2018
Mum used to make a very similar dish and i believe she called it Shepherds pie not Cottage pie as that was made with mince.
Sliced potatoes,, onions, a tin of corned beef,bacon,and then she used to cover it with short crust pastry. We Always had carrots and peas which were cooked separetly. With the pastry left over she would make cheese and onion pie on a metal plate
posted by Marie burden on September 8, 2018
I put tin of corned beef in bottom casserole pour on hot water and stir Brown bacon and sausage and put them in mix in carrots mushrooms onions then I mix bisto gravey and pour that in leaving room to add sliced potatoes round the top best meal ever
posted by Pamela on October 7, 2018
Hi James. I’ve made this and the finished result indicates that you have missed a vital step from the method……. adding the stock…… wondered why mine was dry and inedible then saw my jug of stock on the worktop !!! I do think that if I remember to add it next time I make it it will be lush tho!
posted by Dove on May 19, 2020
It clearly states in step 3 – pour in the stock
posted by James McConnell on August 11, 2020
LOL yes that would be better adding the stock! Good luck next time :o)
posted by Lisa Roper on September 25, 2019
This dish is the Ultimate comfort food, made for the 1st time this evening and I can honestly say it was was delicious. It will definitely be a regular in our home over the Autumn/Winter months
posted by Dave on October 8, 2019
Thanks James, friend of mine used to make this for hereself and hubby, popped in in a low oven, went to She pub and came back to it a few hours later, she was from County Durham originally near Stockton on Tees
posted by John Kirby on November 19, 2019
My recipe includes a tin of chopped tomatoes with the beef stock.I slice and cook the potatoes,place on the bottom of a large frying pan,then a layer of onions,carrots and finally corned beef.Add the beef stock and chopped tomatoes,season to taste,bring to the boil,then simmer as required..can be done in 20/25 mins,but preferably a lot longer.
posted by James McConnell on August 11, 2020
Sounds great!
posted by ISOBEL on December 6, 2019
Mine is now cooking to your recipe. Smells delicious. I read a lot of books and in the war this is what they used To eat most. Often wondered what it would taste like and this is definitely going to be a dish in my house in future xx
posted by James McConnell on August 11, 2020
Good to hear, sorry for the super late reply…!
posted by Anthony Fletcher on October 20, 2020
Being from Sunderland, i qas brought up on Panacalty… I love this dish and is perfect to come home to in the winter…
Also, we put cooked sausage in as well as bacon…. beautiful.
posted by Anthony Fletcher on October 20, 2020
Being from Sunderland, i was brought up on Panacalty… I love this dish and is perfect to come home to in the winter…
Also, we put cooked sausage in as well as bacon…. beautiful.