Panackelty
A north-east England bake of corned beef, sliced potato, onion and carrot cooked in stock until soft. Four servings in 75 minutes from store-cupboard food.
Panackelty is a north-east England dish built from what a pantry holds: a tin of corned beef, potatoes, onion and carrot, with stock and not much else. It sits somewhere between a hash and a stew.
Layer it in the dish rather than stirring it. Onion first, then carrot, then potato, with the corned beef broken into pieces across the middle, then more potato on top. The top layer browns and the bottom steams.
The liquid comes about halfway up and no further. If the dish is flooded the potato goes grey.
It is better left alone. Resist stirring and the potatoes at the edges crisp while the middle turns soft and soaks up the stock. The tin of corned beef carries plenty of salt, so the dish needs little added seasoning. If the layers look pale at the end, a few minutes under a hot grill puts colour on the top and gives the edges a pleasant crispness.
Questions About Panackelty
How long does Panackelty take to make?
About 1 hour 15 minutes in total — 15 minutes of preparation and 1 hour of cooking. The recipe serves 4.
What are the key tips for making Panackelty?
Break the corned beef into chunks rather than slices so it spreads through the layers. If the top has not browned after the foil comes off, give it 5 minutes more. Pour the stock in gently so you do not wash the seasoning off the top layer.
What should I serve with Panackelty?
Pickled red cabbage; Crusty bread; Brown sauce; Baked beans.
How should Panackelty be stored?
Keeps in the fridge for up to 3 days in a lidded container. Reheat in a 180°C oven for 20 minutes or in a frying pan until crisp at the edges.
Is Panackelty suitable for a special diet?
This recipe is no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Panackelty?
About 423 kcal per serving, with 27 g protein, 45 g carbohydrate and 15 g fat. The figures are calculated from the ingredient list and are an estimate.
Panackelty: Step by Step
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Heat the oven to 190°C / 375°F (170°C / 340°F fan). Layer half the onions, carrots and potatoes in a deep ovenproof dish, seasoning each layer with salt and pepper.
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Scatter the corned beef over the top, then add the rest of the onions, carrots and potatoes, finishing with an overlapping layer of potato.
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Mix the stock and Worcestershire sauce and pour it in so it comes about halfway up the dish. Dot with the butter.
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Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more, until the top potatoes are golden and a knife goes in easily.
Tips That Matter
- Break the corned beef into chunks rather than slices so it spreads through the layers.
- If the top has not browned after the foil comes off, give it 5 minutes more.
- Pour the stock in gently so you do not wash the seasoning off the top layer.
Pairs Well With
Pickled red cabbage · Crusty bread · Brown sauce · Baked beans
Keeping and Reheating
Keeps in the fridge for up to 3 days in a lidded container. Reheat in a 180°C oven for 20 minutes or in a frying pan until crisp at the edges.
Panackelty Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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