Panackelty
A hearty North East one-pot bake of tender sliced potatoes, savoury corned beef, onions, and root vegetables simmered in rich beef stock.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •deep casserole dish with lid
- •vegetable peeler
- •sharp knife
- •measuring jug
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 22 g
- carbs
- 44 g
- fibre
- 5 g
- protein
- 26 g
- calories
- 485 kcal
Instructions
- 1
Preheat the fan oven to 160°C (180°C conventional).
- 2
Grease the base and sides of a deep casserole dish with 10 g of the butter.
- 3
Dissolve the beef stock cubes in the boiling water and stir in the Worcestershire sauce.
- 4
Arrange a layer of sliced potatoes across the bottom of the casserole dish.
- 5
Scatter half the sliced onions, carrots, and corned beef cubes over the potato layer.
- 6
Season lightly with black pepper and half the fresh thyme.
- 7
Add another layer of potatoes, followed by the remaining onions, carrots, and corned beef.
- 8
Finish with a final neat layer of overlapping sliced potatoes on top.
- 9
Pour the hot beef stock over the bake until it sits just below the top potato layer.
- 10
Dot the remaining 15 g of butter over the top potatoes and season with black pepper.
- 11
Cover with a tight-fitting lid and bake in the oven for 60 minutes.
- 12
Remove the lid and bake uncovered for a further 20 minutes until the top is golden and crisp.
Chef's tips
Slice the potatoes evenly with a sharp knife or mandoline to ensure they cook at the same rate. Tinned corned beef is naturally salty, so avoid adding extra salt to the layers before tasting the final dish. If your casserole dish does not have a tight lid, use a double layer of foil tightly crimped around the rim.
Ingredient substitutions
- tinned corned beef → leftover roast beef or sliced cooked ham
- Maris Piper potatoes → King Edward or russet potatoes
- butter → vegetable spread or beef dripping
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat thoroughly in a covered oven dish at 170°C for 25 minutes until piping hot throughout.
Common mistakes to avoid
- •Adding too much stock, which results in a thin soup rather than a thickened, bubbling bake.
- •Slicing the potatoes too thickly, causing the top layer to remain hard while the base overcooks.
- •Adding extra salt to the layers without considering the high salt content of tinned corned beef.
Serving suggestions
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