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Panackelty (also spelt panacalty, panaculty, panackerty '"panaggie'" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local variations that differ in name, meat and vegetable content.

Around the Humber estuary a version is known as pan aggie and consists of layers of bacon, corned beef and onions topped with either sliced or mashed potatoes.

The Northumberland version, pan haggerty, comprises potatoes, onions and cheese baked in a baking dish,[1] while panackelty, in the Sunderland region, comprises leftover meat cooked slowly with leftover root vegetables made in a slow cooker or served in casserole dish left in the oven to simmer and if short of ingredients from night before would usually add more fresh root vegetables a tin of corned beef and sliced potatoes added on top. The dish is also sometimes cooked in a frying pan, or made in a large pan and served as a soup, which allows it to be left on the hob and later reheated.[2]

See also[edit]


  1. ^ Fearnley-Whittingstall, Hugh (7 December 2012). "Spuds you'll like: Hugh Fearnley-Whittingstall's winter potato recipes". The Guardian. Retrieved 4 February 2014. 
  2. ^ "Regional recipes - NE England". 15 December 2013. Retrieved 4 February 2014. 

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