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This cozy panacalty hails from northeast England and brings plenty of feel-good vibes to the table. You only need a handful of ingredients for this—it’s basically tender beef, veggies and crispy potato layers that fill you up and make you happy.
I first made panacalty on a chilly summer evening. Since then, it’s become our go-to for easy dinners. The kids always ask for the crispy potato topping.
Tasty Ingredients
- Big potatoes: go best with fluffy ones—they form the crisp top layer that'll keep you full.
- Fresh yellow onion: pick one that's nice and firm for a deep, sweet flavor.
- Carrots: want something snappy and bright to crank up the color and add mellow sweetness.
- Corned beef: this is the classic pick—go for less fat with a solid slice for richer taste.
- Beef stock: gives everything a wow pop of flavor and moisture—strong broth works best.
- Unsalted butter: for the perfect crispy finish—use fresh.
- Salt and black pepper: season to your taste—freshly cracked is always better.
- Hearty country bread: serve this on the side—it’s great for soaking up those tasty juices.
How to make it
- Prep work:
- Peel everything first. Slice potatoes, carrots and onion extra thin so they cook evenly and all those yummy layers stick together.
- Pan & Oven:
- Set your oven to 180C. Smear butter on a big baking dish so nothing will stick.
- Layering:
- Start with a layer of potatoes, then scatter a third each of onion, carrot and corned beef on top. Sprinkle a bit of salt and pepper. Keep repeating those layers twice until you use everything up.
- Top with potatoes:
- The last layer’s gotta be potato slices—they’ll crisp up in the oven and turn golden.
- Add broth and butter:
- Pour the beef broth all over. Brush the top with melted butter for a golden look once baked.
- Time to bake:
- Cover first with baking paper and foil, pop it in the oven. Take the cover off after fifty minutes. Bake 15–20 minutes more until those potatoes look seriously golden.
- Dishing it up:
- Let it cool for just a few, then scoop it out hot—serve with some fresh bread and leave the layers showing off on the plate.
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Good to know
It’s packed with protein—thanks, corned beef! You won't leave the table hungry.
People love leftovers—the flavors pop even more the next day.
Easy to prep ahead—just pop it in the oven when you want dinner.
Corned beef adds that bold, meaty hint to panacalty. I get excited every time. Some of my favorite family nights are when everyone helps layer and we chow down together around the table.
Storing tips
Store any leftovers in the fridge, covered up. It’ll be fine for up to three days. To bring it back hot, drizzle a little beef stock and warm at a low oven temp so it stays juicy.
Swap out options
No corned beef? Go for cooked ground beef or smoked tofu if you want a veggie spin. Feel like changing things up? Add leeks or celery in the layers for extra flavor.
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Serving ideas
You’ll usually see this next to thick, crusty bread. Crunchy green salads and pickled beetroot are tasty sides. A cool yogurt dip is awesome with it too.
History and tradition
This dish started in northeast England where folks would stack up whatever’s handy in one pot. Miners and whole families counted on it for hearty meals that warmed everyone up. It’s a down-to-earth taste of British comfort food.
Recipe FAQs
- → What's the best potato for panacalty?
Waxy potatoes hold their shape when baked and let the top get nice and crispy.
- → Can I use regular beef instead of corned beef?
Corned beef gives panacalty its signature texture. If you don't have it, go with cooked lean beef that's not too fatty.
- → What can I serve with panacalty?
Crusty bread's a win—it soaks up all that tasty broth like a champ.
- → How long should panacalty sit before eating?
Let it rest for a few minutes so the layers set up and it's easier to slice.
- → Is panacalty good for beginner cooks?
Definitely—it's fuss-free to toss together and even newbie cooks can nail it.