Pic of Panackelty


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Meat mains


Main Serves 2 1h 15 min
This hearty dish from the northeast of England has been around forever and there's no definitive recipe; it's a great way of using up leftover meat or odd bits of veg. Legend has it that it was the fuel the Jarrow marchers survived on. It's good with buttered cabbage.


  • 2 onions, chopped
  • 1 tbsp lard or dripping
  • 200g corned beef, leftover meat or sausages, sliced
  • 1 carrot, sliced (plus any other root vegetables you have; swede is especially good)
  • 2 large potatoes, peeled and sliced
  • 500ml hot stock
  • salt and pepper


Prep time: 5 min
Cooking time: 1h 10 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Fry the onions in the fat for 10 minutes, until soft, then place in an ovenproof dish.
  • Step 2

    Add the meat, then the carrot and any leftover vegetables. Finish off with a layer of sliced potatoes, seasoning each layer as you go.
  • Step 3

    Pour in your hot stock and bake in oven 1 hour, until everything is tender.