The story behind it
Panackelty is a traditional North East casserole with particularly strong links to Sunderland and County Durham. Recipes vary from one town, and one family, to another. Some versions use leftover roast meat, others corned beef, and some are cooked in the oven while others stay on the hob.
That variation is exactly what Northern Family Kitchen is about. Lynda's version is the kind of practical, comforting meal that makes good use of ordinary ingredients and feeds everyone from one dish.
Method
- Heat the oil in a large ovenproof casserole. Cook the onions and carrots gently for 8–10 minutes.
- Add half the potatoes and season well with pepper.
- Scatter over the corned beef and any optional leftover meat.
- Add the remaining potatoes in overlapping layers.
- Mix the stock with Worcestershire sauce and pour it around the edge of the dish.
- Cover and bake at 180°C/160°C fan for about 60 minutes.
- Remove the lid and cook for another 25–30 minutes until the potatoes are tender and browned on top.
- Rest for 10 minutes before serving with bread, pickled beetroot or vegetables.
Why the spelling changes
You may see panackelty written as panacalty, panackerty or several other variations. Related dishes also include pan haggerty and pan aggie, but ingredients and methods can change considerably across the North East and further south.