Panackelty is a classic British comfort dish known for its simplicity and hearty nature. Made with basic pantry ingredients like potatoes, onions, and meat, it has long been a popular choice for family meals, especially in colder months. Slow cooking allows the flavors to blend together, creating a filling and satisfying dish that reflects traditional home-style cooking.
Panackelty Recipe
4
servings15
minutes1
hour30
minutes420
kcalIngredients
Potatoes – 800 g
Onions – 2 medium
Corned beef – 340 g
Beef stock – 500 ml
Butter – 25 g
Salt – to taste
Black pepper – to taste
Directions
- Peel and thinly slice the potatoes and onions.
- Grease a deep baking dish with butter.
- Layer potatoes, onions, and corned beef, seasoning lightly between layers.
- Finish with a final layer of potatoes and dot with butter.
- Pour the beef stock carefully into the dish from the side.
- Cover and bake at 170°C (340°F) for 1 hour.
- Uncover and bake for another 30 minutes until the potatoes are tender.
Notes
- Calories: 420 kcal
- Protein: 18 g
- Carbohydrates: 35 g
- Fat: 24 g
- Fiber: 4 g
- Sodium: 780 mg
Expert Tips and Variations
You can replace corned beef with stewing beef, sausages, or bacon, depending on what you have available. Vegetable stock can be used instead of beef stock for a lighter taste. Slice the potatoes evenly, so they cook at the same rate, and season lightly since corned beef already contains salt. Adding a bay leaf or a small pinch of thyme enhances flavor, but avoid stirring during cooking to keep the layers intact and prevent a mushy texture.
How to Store and Reheat Panackelty
Allow the dish to cool completely before storing it in an airtight container in the refrigerator for up to three days. Reheat on the stovetop over low heat with a little stock or water. It can also be reheated in the oven, covered, until warmed through.
FAQs
Is Panackelty a stew or a casserole?
Panackelty is closer to a casserole, as it is layered and slowly baked in the oven rather than simmered with lots of liquid like a stew.
Where does Panackelty come from?
It originates from North East England, where it was commonly made as a filling and affordable family meal.
Can I make Panackelty without corned beef?
Yes, you can use stewing beef, sausages, bacon, or even leftover roast meat as an alternative.
Is Panackelty baked or cooked on the stove?
Panackelty is usually baked in the oven, but it can also be gently cooked on the stovetop in a heavy pan.
