1 hour 15 min

    This is a family recipe for traditional Mackem panacalty . . . think Lancashire hot-pot, but from Sunderland! It's cheap, easy to make and I don't know anyone who doesn't love it. This is the basic recipe but you can tweak it, I sometimes swap the carrots for parsnips, uncooked beetroot or any root vegetable I have in the house! The only absolutely essential ingredients are corned beef and Worcestershire sauce!


    Tyne and Wear, England, UK
    255 people made this

    Serves: 4 

    • 1 (340g) tin corned beef, sliced
    • 1/2 onion, thinly sliced
    • 1 baking potato, thinly sliced
    • 1 carrot, chopped
    • 1 stick celery, chopped
    • 450ml (3/4pt) gravy
    • salt and pepper
    • 1 tablespoon Worcestershire sauce, or more to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 200 C / Gas 6. Place a layer of sliced corned beef in a medium sized, ovenproof casserole dish. Add a layer of sliced onion.
    2. Add a layer of sliced potato and follow with a layer of carrots, then celery and any remaining onion. Top with a finally layer of sliced potato.
    3. Pour over the gravy. I use gravy granules, enough to make 1/2 pint, topped up with boiling water to 3/4 pint, but if you have left over gravy to use up then go for it, just make sure it's not too thick as it will thicken as the Panacalty cooks. Season with salt, pepper and Worcestershire sauce.
    4. Bake until the veg are cooked through and the potatoes are crispy, 45 minutes to 1 hour. Serve on its own or with the veg of your choice, plus extra Worcestershire sauce.


    Panacalty can also be served with herby suet dumplings. Just substitute the top layer of potato with dumplings. These won't need so long to cook, so after 35 or 40 minutes of cooking, remove the Panacalty from the oven, add the dumplings and then cook for another 15 to 20minutes or until the dumplings are golden and crunchy on top. I just use a basic Be-Ro recipe to make the dumplings, plus a teaspoon of mixed, dried herbs.

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    Reviews in English (7)


    This is my mums recipe she came from Sunderland,i use an aluminium pan that's approx 60 years old I fry smoked bacon in oil in it then strain off the oil and leave the bacon in the pan.Then add approx 11/2 pounds of potatoes sliced thinly 1 1/2 onions sliced thinly and oxo cubes I use 9 layer and pour in oxo mix and top up with water bring to boil and simmer until potatoes are tender approx 20 mins Delicious.  -  26 Jan 2014


    tasty for little effort.  -  12 Dec 2012


    i would use leeks instead of celery but otherwise spot on winter warmer  -  09 Nov 2013