Hairy Bikers Panacalty Bake

Hairy Bikers Panacalty is that nostalgic northern English dish you reach for when you need warmth and comfort on a blustery day. With layers of tender potatoes, sweet carrots, savory corned beef, and a rich beefy broth all finished with a crispy potato crust, it is the sort of meal that makes the whole house smell like home.

I have turned to this dish on those Sundays when the rain just will not quit and it truly feels like a hug in a bowl. The golden topping always draws my family to the oven with anticipation.

Ingredients

• Large potatoes sliced thin: for softness inside and crispness on top. Select firm potatoes like Maris Piper or Yukon Gold for the best layers
• Large onion sliced evenly: so it softens and flavors every bite. Choose a fresh onion with shiny skin and no green shoots
• Carrots sliced: for gentle sweetness and color. Pick carrots that are firm with bright orange color
• Corned beef sliced: for rich savory flavor. Use good quality canned or leftover cooked corned beef
• Beef stock: for deep meaty flavor. Low sodium or homemade stock works best for controlling saltiness
• Unsalted butter melted: to add richness and help the topping crisp
• Salt and black pepper: to season with care. Taste your layers as you go for balance
• Crusty bread served at the table: to soak up the beefy sauce. A rustic loaf or even a soft roll is perfect

Step-by-Step Instructions

Prep and Preheat 

Begin by preheating your oven to 180 C which is 350 F and set a rack in the center of the oven. Grease a medium casserole dish generously with a bit of butter to keep the base from sticking.

Layer the Vegetables and Meat 

Arrange a quarter of the thin potato slices across the base of your dish slightly overlapping. Build an even layer one potato thick. Add a third each of the sliced onions, carrots, and corned beef layered evenly. Scatter a pinch of salt and black pepper over this layer.

Build the Additional Layers 

Repeat the layers twice more. Each time use a quarter of the remaining potatoes and a third of the remaining vegetables and corned beef. Sprinkle with salt and pepper for each layer encouraging the seasoning to reach down into every level.

Top and Finish 

Arrange the final quarter of potato slices across the very top so they overlap neatly creating a shingled layer that will crisp in the oven. Drizzle the melted butter over the top so every piece gets a little moisture. Slowly pour the beef stock around the edges of the pan letting it trickle to the bottom.

Bake Covered 

Place a sheet of parchment directly on the potatoes then cover with foil. This locks in steam so everything cooks evenly. Bake in the hot oven for 50 minutes.

Crisp the Topping 

Remove the foil and parchment then return the dish to the oven. Continue baking for another 15 to 20 minutes keeping an eye out for golden brown edges and crispy potato tops.

Rest and Serve 

Let the panacalty sit for a few minutes after baking to settle. Serve hot with slices of crusty bread for mopping up the luscious broth.

I always look forward to peeling the first crispy potato slice from the pan which feels a bit like unwrapping a present. My grandma swore by adding an extra pat of butter on top just before serving and that has become my family’s signature touch.

Storage Tips

Let leftovers cool completely before covering and storing in the fridge. The flavors deepen overnight making lunches extra special. Reheat gently in the oven or microwave adding a splash of stock if it seems dry.

Ingredient Substitutions

You can swap the corned beef for cooked roast beef or even shredded rotisserie chicken if you want a lighter version. Sweet potato offers a fun twist on the classic or you can bulk up the layers with some thinly sliced parsnip.

Serving Suggestions

Panacalty shines on its own but a simple green salad or some tangy pickled beetroot makes a refreshing contrast. Do not forget the bread as it is essential for catching every drop of savory gravy. Invite friends and serve it family style straight from the casserole for a cozy meal.

Cultural Context

This recipe hails from the North East coalfields where families needed inexpensive filling dishes. Panacalty has dozens of local variations reflecting whatever folks had on hand. It is a real taste of British resourcefulness and comfort cooking.

Recipe FAQs

→ What type of potatoes work best for Panacalty?

Floury potatoes such as Maris Piper or King Edward slice well and give a fluffy texture once baked.

→ Can I prepare Panacalty in advance?

Yes, assemble the layers ahead of time, cover, and keep refrigerated. Bake when ready to serve for freshest results.

→ Is it possible to use fresh beef instead of corned beef?

Corned beef is traditional, but cooked leftover beef or brisket can be used for a different texture and flavor.

→ Why is beef stock poured over the layers?

The stock helps cook the vegetables evenly, adds depth of flavor and keeps the dish moist as it bakes.

→ How do I get the top layer deliciously crisp?

After baking covered, uncover for the final 15-20 minutes to allow the potatoes to brown and crisp up.

→ Is Panacalty suitable for freezing?

Yes, cool completely, portion, and freeze. Reheat thoroughly in the oven for best texture.