Panaculty or Pannakalty is a regional dish from the North East of England. The dish is a great way to use up leftover cooked meat and the recipe will vary depending on what leftovers are available. It consists of leftover meat or corned beef, onions, stock and seasoning with a layer of potatoes on top. This is placed in a dish and cooked in the oven. Sometimes you will find vegetables added to the dish, it all depends on what is in the cupboard. There are many versions of the dish and each family will have their own recipe. Some include sausage and bacon or black pudding, some have several types of vegetables and some even have cheese. However it is made it is a tasty and filling dish and a great way to use up leftovers.
Historically the North East was an area where men worked hard during the day. The area was full of coal mines, ship yards and steel works, all jobs that were manual. Cheap and filling food was very much a requirement of the times and this meal is ideal. It is a dish that could be slow cooked during the day and enjoyed in the evening as a warming comfort food. Panaculty has regional variations, on Teeside it is made in a frying pan and the meat is often left out and served separately. Another way of making it is to make the panaculty in a large pan and serve as a soup. This can be reheated as as often as is needed.
The panaculty is great eaten on it’s own but it is often served with a stottie cake. These are large round bread buns that are specific to the north east region. They make great sandwiches and a cheese savoury sandwich in a stottie cake is a taste sensation.
To make the panaculty just slice up leftover meat, usually beef or lamb with onions and vegetables into a casserole dish. If you do not have much leftover meat use a tin of corned beef as well. This makes a much tastier variant of corned beef hash. Layer the top with sliced up potatoes and pour over some stock. Leave in the oven to cook for an hour and serve.
- Two onions
- 200 g corned beef
- left over roast beef or lamb
- 1 carrot
- 1 parsnip
- small turnip
- 2 large potatoes
- 500 ml beef stock
- 2 tsp cornflour
- Salt and pepper to season
- Preheat the oven to 180C Gas mark 4
- Peel and chop the onions, carrot, parsnip and turnip into small pieces
- Add them to the casserole dish with the meat
- Peel the potatoes and chop them into thin slices
- Place the slices of potato over the meat and vegetable mixture
- Mix the cornflour with the stock and pour over the top of the dish
- Bake in the oven for an hour until the potatoes are brown
Do you have your own recipe for panaculty? What do you add to it? Let me know below.
If you are interested in regional recipes you may also like to read my recipe for leek pudding which is another simple but filling dish.
For a tasty teatime sweet treat then sly cakes are perfect.