Panackelty – Store Cupboard Hot-Pot. My grandma’s Northumbrian recipe, an easy and tasty main meal made with tinned corned beef, potatoes and onions. The dish is left to bake throughout the day over a low heat, or in a low oven.
An Original Northumbrian Recipe from your Store-Cupboard and Pantry
You’d have to be living under a stone not to be aware about the global health crisis at the moment.
With whole countries in “lockdown” and people confined to their homes in self-isolation, it’s maybe time to share some more thrifty store cupboard recipes which use easily accessible ingredients that most people will have in their store cupboard or pantry, and that everyone can make, of which today’s Panackelty – Store Cupboard Hot-Pot is just one.
About Panackelty
Panackelty is an old recipe that is thought to originate from the Sunderland area of North East England.
The dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day’s meal could be used to make the dish.
So, it’s basically a local version of the popular dish of Shepherd’s Pie or Cottage Pie, albeit with scalloped potatoes and not mashed potatoes.
The dish is left to bake throughout the day over a low heat, or in a low oven, and was a welcome meal at the end of the day for all the family.
I remember eating this at my maternal grandmother’s Northumberland country cottage, sat at the huge scrubbed pine table on a stool with a cushion, so I could reach the table to eat.
She would set the Panackelty down in the middle of the table and spoon it on to our plates….the gravy flooded around the onions and corned beef and the potatoes were meltingly tender, whilst the aroma was utterly intoxicating.
It may be a surprise to learn that this humble dish is made with only FOUR ingredients, potatoes, onions, tinned corned beef and an Oxo cube, making it a fabulous, low-cost meal for all the family.
I think the recipe is a perfect example of how just a few ingredients (that most people will have in their store cupboard or pantry) are needed to make a most delicious and hearty family meal.
A Historical Note
The recipe was popular with families of miners and shipyard workers in the region, as it could be slow cooked in a low oven all day, whilst housewives of the day continued with other household tasks.
My grandmother used to cook hers in an old Rayburn solid fuel oven, and then she would serve it with a freshly baked Stotty Cake, along with fresh, salted butter and a big bowl of steamed greens, Savoy cabbage was the favourite vegetable accompaniment.
Panackelty Variations
There are endless interpretations of the dish, with different families using different ingredients.
Other popular Panackelty recipes suggest using bacon, sausages, kidneys or black pudding. The vegetarian version is called Pan Haggerty, and it’s thought that the meat version is a corruption of the same word.
My grandmother made her Panackelty with tinned corned beef, bacon rashers and sometimes lamb chops, it really depended on what she had to hand.
My favourite is made with either tinned corned beef, as I’ve shared today, or with rashers of smoked back bacon.
Make it Vegetarian
This is easy to make vegetarian, just omit the corned beef and Oxo cube and add tomatoes, grated cheese and use a vegetable stock cube. Or, use minced Quorn. You could also make my Pan Haggerty vegetarian recipe too.
Make it Vegan
Again, this recipe is easily made vegan – add mushrooms and tomatoes in place of corned beef and use a vegetable stock cube. In place of a vegetable stock cube you can also use Marmite mixed with hot water for the stock.
Other Variations
In place of tinned corned beef, use rashers of bacon, or thin lamb chops, thin cut pork chops, gammon steaks, kidneys, black pudding or sausages.
And, although I cooked this recipe in a traditional enamel pie/roasting tin last time I made it, it will work wonderfully well in a slow-cooker (crock pot), just layer it all up and set to cook for 6 hours in high, or longer in auto.
I have shared the recipe at the end of this post in a printable recipe card, and PLEASE do let me know if you make it, or if you have heard of this dish before.
Stay safe and I will be back soon with more store cupboard staples, Karen
Step-by-Step Instructions
Continue to scroll for the full instructions and printable recipe.
- Pre-heat oven to 180C/350F/Gas mark 4.
- Layer sliced potatoes, sliced onions and the corned beef slices in an ovenproof dish, finishing with a top layer of potatoes, seasoning with pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables, such as Savoy cabbage.
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Recipe for Panackelty – Store Cupboard Hot-Pot
Panackelty
My grandma's recipe, an easy and tasty recipe for a mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and potatoes and onions. The dish is left to bake throughout the day over a low heat, or in a low oven. Thought to originate from the Sunderland area of North East England, the dish was a favourite with working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day’s meal could be used.
Ingredients
- 4 x large potatoes, peeled and sliced very thinly
- 2 onions, peeled and sliced very thinly
- 1 x 340g tin corned beef, sliced thinly
- 1 x OXO cube, dissolved with 150ml hot water
- White pepper, to taste
Instructions
1. Pre-heat oven to 180C/350F/Gas mark 4.
2. Layer sliced potatoes, sliced onions and the corned beef slices in an ovenproof dish, finishing with a top layer of potatoes, seasoning with pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
3. Cook in the pre-heated oven for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
4. Serve hot with fresh green vegetables, such as Savoy cabbage.
Notes
There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty recipes suggest using bacon, sausages, kidneys or black pudding. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked in a low oven during the day, whilst housewives of the day continued with other household tasks. My grandmother used to cook hers in an old Rayburn solid fuel oven, and then she would serve it with a freshly baked Stotty Cake.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 514Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 83mgSodium 860mgCarbohydrates 69gFiber 7gSugar 6gProtein 24g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
I have added this recipe to COOK BLOG SHARE – #CookBlogShare
Jayne says
Now that is my kind of dinner. Potatoes AND stotty cake. A girl needs her carbs in times like these.
Karen Burns-Booth says
Exactly that! We need lots of comfort at the moment! Karen
Micky.d says
Hi Karen,love it.very similar to a dish my late father law-law would do .he would grow most of his veg and some simple fruit .corned beef (corned dog as he would call it).he would cube it and fry it slightly cube the spuds,do the same in a little lard.fry onions till lightly coloured add corn beef and what ever else he had on hand,leek cabbage or even swede a little stock top it with cubed spuds in the oven for a while,then under the grilll to brown the potatoe topping ,squirt brown sauce ,I know it’s not a breakfast Karen but lovely all the same.P.S.still can’t make it like old joe. Posh black county fittle or as we say in the Black Country good old fashioned fill ballee..translated fill belly food.
Karen Burns-Booth says
What wonderful memories Micky – I find these kind of recipes really resonate with so many people, with memories of childhood food being top of the list. Karen
Maureen says
Ah yes. Same here. I was born in South Shields and this with stotty was a family favourite. I now live in South Somerset. Will be having this soon. I miss stotty. Thank you.
Karen Burns-Booth says
Canna beat a wedge of Stotty with pease pudding and ham, or as I’ve suggested here with a big bowl of Panackelty! Karen
Dana Evans says
Never ever heard of this as I am in the states, but since I couldn’t find actual meat yesterday in the grocery store – these kinds of recipes with tinned meat will be useful in the days ahead!! Sounds yummy!!! Thank you 🙂
Karen Burns-Booth says
This is perfect for any store cupboard cooking Dana and it is great when made with corned beef too! Karen 🙂
Cat | Curly's Cooking says
This looks like perfect comfort food which as you’ve said is perfect for what’s happening at the moment. When I get home (currently in lockdown in Fuerteventura), I’m going to have a good look in my cupboards and freezer and try to use up as much as possible rather than buy more.
Karen Burns-Booth says
Stay safe there Cat – I’m sorry you got stuck there with all of this virus business. Yes, we all need this kind of food right now, and I’m cooking from the freezer as well as from my store cupboard. Karen
Janice Pattie says
Those grandmothers knew a thing or two about storecupboard cooking! this looks like such a comforting dish and so simple to make too.
Karen Burns-Booth says
Thanks Janice, it was, and still is, a family favourite, Malcolm LOVES it and often asks me to make it for tea. Karen
Chloe Edges says
I make my local Humber version of this called Pan Aggie at least once a fortnight. It’s like yours but with added bacon. So good!
Karen Burns-Booth says
YES! I have heard of that one too! My grandmother used to add bacon too, but never with any other meat, and I love that version too, 🙂 Karen
Michelle Rolfe says
Definitely comfort food. My Dad was a coal miner in Cape Breton and this is the food we grew up with, and as such offers comfort in these troubling times. Thanks for linking up to #CookBlogShare. Michelle
Karen Burns-Booth says
I think store cupboard comfort food will become more popular over the next few months Michelle. Karen
louise Gunstone says
I’ve never heard of Panackelty but this is a great way to sort out the left-overs and I love low and slow as well so you can get on with other things. thanks!
Karen Burns-Booth says
Thank you so much Louise – it’s a real family winner winner tasty dinner! Karen
Helen says
Oh my goodness this is something I’ve not had since a small child in my nana’s house in Sunderland, paired of course with a stottie! Proper comfort food! I live in Wales now and we always buy a few stotties to travel back with when visiting home. Lovely to hear the history too!
Karen Burns-Booth says
Wow Helen! We have so much in common…my grandmother was from Sunderland and I now live in Wales! I’ve also for a recipe for Stotties on the blog too. where are you in Wales? I’m in N Wales near Porthmadog. Karen
Catherine says
My grandad was a miner from Sunderland. We used to have this when I was growing up in the north east in 1970s often on a Monday! We called it hotpot. My mam added baked beans and carrots to hers and I still do that!
Karen Burns-Booth says
Hello Catherine,
It’s such a wonderful dish isn’t it?
Thanks for commenting!
Karen
louise Gunstone says
Love this recipe. I’ve never heard of Panackelty so that’s for the intro, I think this could be a new family fave for a quick rustle-up meal.
Karen Burns-Booth says
I think you and your family would love it Louise!
Deb Taylor says
Just tried this, we loved it! Thank you
Karen Burns-Booth says
Thanks for letting me know Deb 🙂