Hairy Bikers Panacalty Bake (Print-Friendly Version)
Potatoes, corned beef, and vegetables baked for a savory, hearty North East casserole with golden crispiness.
# What You’ll Need to Make This:
→ Main Components
01 -
4 large potatoes, peeled and thinly sliced
02 -
1 large onion, thinly sliced
03 -
3 carrots, peeled and thinly sliced
04 -
680 g corned beef, sliced
→ Broth and Seasoning
05 -
550 ml beef stock
06 -
50 g unsalted butter, melted
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ To Serve
09 -
Crusty bread
# How to Prepare:
01 -
Preheat the oven to 180°C. Generously grease a large ovenproof casserole dish.
02 -
Arrange a quarter of the sliced potatoes in the bottom of the dish, followed by a third of the onions, carrots, and corned beef. Season lightly with salt and black pepper. Repeat two additional times, finishing with a final layer of potatoes on top.
03 -
Pour the beef stock evenly over the layered ingredients. Brush the top potato layer with melted butter.
04 -
Cover the dish with a sheet of parchment paper followed by foil. Bake in the preheated oven for 50 minutes.
05 -
Remove the parchment and foil. Continue baking for 15–20 minutes, or until the potatoes are golden and crisp on top.
06 -
Let rest for a few minutes. Serve hot in generous portions with crusty bread on the side.
# Extra Tips:
01 -
Slice vegetables evenly with a mandoline for consistent texture and appearance.
02 -
Let the panacalty stand for 5 minutes after baking to allow layers to settle before serving.