This cozy Hairy Bikers Panacalty is made with thinly sliced potatoes, onions, carrots, and tinned corned beef, all baked in a rich beef stock. This recipe creates a hearty, layered casserole with a soft, savory interior and a beautifully crisp, golden potato topping. It’s the perfect budget-friendly meal for a cold evening, a classic winter warmer for four, and is best served with a side of crusty bread.
Hairy Bikers Panacalty Ingredients
- 4 large potatoes, peeled and thinly sliced
- 1 large onion, peeled and thinly sliced
- 3 carrots, halved lengthwise and thinly sliced
- 680g (2 x 340g tins) corned beef, sliced
- 550ml beef stock
- 50g unsalted butter, melted
- Sea salt and freshly ground black pepper
- Crusty bread and butter, for serving
How To Make Hairy Bikers Panacalty
- Prepare the dish: Preheat your oven to 180°C (350°F). Lightly butter an ovenproof casserole dish.
- Layer the ingredients: Arrange a quarter of the sliced potatoes in a single layer on the bottom of the dish, slightly overlapping them. Season well with salt and black pepper.
- Create the layers: Add a third of the sliced onions, a third of the carrots, and a third of the sliced corned beef over the potatoes, creating an even layer. Repeat this layering process two more times, seasoning each layer with salt and pepper.
- Finish the layers: Place the final layer of potatoes on top, overlapping them neatly. Season again.
- Add liquid and bake: Pour the beef stock over the layered ingredients and brush the top layer of potatoes with the melted butter. Cover the dish with a sheet of baking parchment and then with foil. Place in the preheated oven and cook for about 50 minutes.
- Uncover and brown: After 50 minutes, the vegetables should be tender. Remove the foil and baking parchment and continue to cook the panacalty uncovered until the top is golden and crispy, and the stock has reduced. This will take around 15-20 minutes.
- Serve: Let the dish rest for a few minutes before serving. Serve hot with fresh crusty bread and a generous spread of butter.
Recipe Tips
- Slice the vegetables evenly: Use a mandoline or a very sharp knife to slice the potatoes and other vegetables to a uniform thickness. This ensures they cook at the same rate.
- Don’t skip the seasoning: Seasoning each layer is crucial for a flavorful final dish.
- Keep the lid on: Covering the dish with parchment and foil for the first part of the bake traps steam, which helps the vegetables become tender and the stock to be absorbed, creating a rich texture.
- For a richer flavor: You can add some bacon lardons to the layers for an extra smoky, savory element. Simply cook the lardons first and distribute them between the layers.
What To Serve Panacalty
This traditional Panacalty is a complete and satisfying meal on its own. It pairs perfectly with simple accompaniments that allow its comforting flavors to shine. Serve it with a fresh, crisp side salad to cut through the richness, or with a dollop of ketchup or brown sauce for a classic pairing. For an even more decadent meal, a fried egg and some crispy bacon on top are a delicious addition.
How To Store Panacalty Leftovers
- Refrigerate: Panacalty stores very well. Once cooled, cover the dish tightly with plastic wrap or transfer the leftovers to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, you can use the microwave or gently warm it in a pan on the stovetop.
- Freeze: While possible, freezing may alter the texture of the potatoes, making them a little softer. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Hairy Bikers Panacalty Nutrition Facts
- Serving Size: 1 serving
- Calories: 512 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 87mg
- Sodium: 2.5g
- Total Carbohydrate: 55g
- Dietary Fiber: 7g
- Sugars: 4g
- Protein: 25g
Frequently Asked Questions
- What is Panacalty? Panacalty is a traditional layered casserole from the North East of England, particularly associated with Sunderland and County Durham. It is a one-pot dish typically made from layers of sliced potatoes, onions, carrots, and corned beef, baked in a beef stock until tender.
- Can I use a different kind of meat? Yes, while corned beef is the classic choice, you can easily adapt this recipe. Some variations use leftover roasted meat like beef or lamb, sausages, or bacon.
- Why is my dish watery? If your panacalty is too watery, it may not have cooked long enough uncovered. The final uncovered cooking stage is essential for reducing the stock and creating a thick, flavorful sauce and a crispy top. You can also add less stock initially or cook for a little longer until the liquid is absorbed.
Try More Recipes:
- Hairy Bikers Somerset Chicken Recipe
- Hairy Bikers Scotch Broth Recipe
- Hairy Bikers Keema Curry Recipe
Hairy Bikers Panacalty Recipe
Description
Hairy Bikers Panacalty is a classic, comforting one-pot dish from the North East of England. Layers of thinly sliced potatoes, onions, carrots, and corned beef are baked in a rich beef stock, resulting in a savory and satisfying meal with a perfectly crisp potato topping.
Ingredients
Instructions
- Preheat oven to 180°C (350°F). Grease a casserole dish.
- Layer a quarter of the potatoes, then a third of the onions, carrots, and corned beef. Season and repeat two more times.
- Finish with a final layer of potatoes. Pour over the beef stock and brush with melted butter.
- Cover with parchment and foil and bake for 50 minutes.
- Uncover and continue to bake for 15-20 minutes, or until the top is golden and crisp. Serve hot with crusty bread.
