About this recipe: 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!
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.
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