This hearty panacalty recipe is made with layers of thinly sliced potatoes, onions, carrots, and tinned corned beef, all baked in a rich beef stock. The result is a golden, crispy-topped casserole with a soft, savoury centre. Ready in around 90 minutes, it serves 4 as a filling midweek meal.
I make this every time the weather turns cold and I want something proper and comforting on the table. It reminds me of the kind of meal you would come home to after a long winter walk.
Panacalty Recipe 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 Panacalty
- Prepare the dish: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Lightly butter an ovenproof casserole dish.
- Start the layers: 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.
- Build up the filling: Add a third of the sliced onions, a third of the carrots, and a third of the sliced corned beef over the potatoes. Repeat this layering process two more times, seasoning each layer with salt and pepper.
- Finish the top: Place the final layer of potatoes on top, overlapping them neatly. Season again.
- Add stock and bake: Pour the beef stock over the layered ingredients and brush the top potatoes with the melted butter. Cover with baking parchment and then foil. Bake for about 50 minutes.
- Uncover and brown: Remove the foil and parchment. Continue to bake uncovered for 15–20 minutes until the top is golden and crispy, and the stock has reduced.
- Rest and serve: Let the dish rest for a few minutes before serving. Serve hot with fresh crusty bread and a generous spread of butter.
What Are the Best Tips for Making Panacalty?
- Use a floury potato: Maris Piper or King Edwards work best here. They break down slightly during baking, which thickens the stock and gives a creamier texture.
- Slice everything evenly: Aim for 3–4mm thick slices using a mandoline or very sharp knife. Even thickness means everything cooks at the same rate.
- Season every layer: Salt and pepper between each layer makes a big difference. The seasoning needs to reach the middle, not just the top.
- Keep it covered first: The parchment and foil trap steam for the first 50 minutes. This helps the vegetables soften and absorb the stock properly.
- Try adding bacon: For a richer version, cook some bacon lardons first and scatter them between the layers. This is similar to how a corned beef hash gets extra depth from a mix of meats.
What Goes Well With This Dish?
Panacalty is a complete meal on its own, but a few simple sides lift it further. A crisp green salad with a sharp vinaigrette cuts through the richness nicely. Ketchup or brown sauce on the side is the classic pairing across the North East.
For something more filling, try a fried egg and some crispy bacon on top. On colder nights, it sits well alongside a bowl of Scotch broth to start the meal.
How Should You Store the Leftovers?
Panacalty keeps well in the fridge for up to 3 days. Let it cool fully, then cover tightly with cling film or transfer to an airtight container. Reheat in the microwave or gently on the hob until piping hot.
You can freeze it for up to 2 months, though the potatoes may soften a little once thawed. Defrost overnight in the fridge before reheating thoroughly.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 512 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 87mg
- Sodium: 2.5g
- Total Carbohydrate: 55g
- Dietary Fibre: 7g
- Sugars: 4g
- Protein: 25g
Frequently Asked Questions
What is the difference between panacalty and pan haggerty? Panacalty uses corned beef and is baked in beef stock, while pan haggerty is a meatless potato and onion dish topped with cheese. Both come from the North East of England but are quite different meals.
How does the Hairy Bikers panacalty compare to the Krumpli version? The Krumpli version adds bacon lardons and Marmite to the stock for extra depth. This Hairy Bikers version keeps things simpler with just corned beef, vegetables, and plain beef stock.
Can I make panacalty in a slow cooker? Yes, layer everything in the slow cooker and cook on low for 6–8 hours. You will not get a crispy top, so finish under the grill for a few minutes if you want that golden crust.
Can I use a different meat instead of corned beef? Leftover roast beef, lamb, sausages, or bacon all work well, just brown raw meat first. If you prefer lamb as the main protein, try a Lancashire hotpot instead.
Can I make a vegetarian panacalty? Swap the corned beef for extra root vegetables like swede or parsnips and use vegetable stock instead. The layering method stays the same.
Try More Recipes:
- Hairy Bikers Corned Beef Hash Recipe
- Hairy Bikers Lancashire Hotpot Recipe
- Hairy Bikers Beef Stew and Dumplings Recipe
Hairy Bikers Panacalty Recipe
Description
This panacalty recipe layers thinly sliced potatoes, onions, carrots, and corned beef in a rich beef stock, then bakes until golden and crispy on top. A classic North East England comfort dish ready in 90 minutes, serving 4.
Ingredients
Instructions
- Prepare the dish: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Lightly butter an ovenproof casserole dish.
- Start the layers: Arrange a quarter of the sliced potatoes in a single layer on the bottom, slightly overlapping. Season well with salt and pepper.
- Build up the filling: Add a third of the onions, carrots, and corned beef. Repeat the layering two more times, seasoning each layer.
- Add stock and bake: Place the final potatoes on top. Pour over the beef stock and brush with melted butter. Cover with parchment and foil. Bake for 50 minutes.
- Brown and serve: Remove the foil and parchment. Bake uncovered for 15–20 minutes until golden and crispy. Rest for 5 minutes, then serve with crusty bread.
