Hairy Bikers Panacalty – A Cozy Northern Classic for Chilly Evenings

There’s something beautifully simple and soul-warming about a dish that comes from humble beginnings. Hairy Bikers Panacalty is exactly that—a Northern English treasure born from resourcefulness, comfort, and pure flavor. It’s one of those recipes that feels like a warm hug on a rainy evening, a one-dish wonder made with everyday pantry ingredients: tender sliced potatoes, savory corned beef, and sweet onions simmered together until bubbling and golden.

In the North East of England, especially around Sunderland and Durham, Panacalty has been a household favorite for generations. Traditionally, it was a way to use up leftover Sunday roast meat, but the Hairy Bikers’ version brings the dish to life with hearty corned beef, rich stock, and a rustic potato topping that turns beautifully crisp in the oven. Whether you’re new to British comfort food or craving a nostalgic classic, this dish deserves a permanent place in your cozy kitchen lineup.

Ingredients:

• 3 large potatoes, thinly sliced
• 2 medium onions, thinly sliced
• 1 (340g) can corned beef, cubed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 250 ml beef stock
• Salt and black pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 180°C (350°F). Lightly butter a medium baking dish.
2. Prepare the potatoes and onions. Slice both thinly using a mandoline or sharp knife for even layers.
3. Sauté the onions. In a pan over medium heat, melt butter with olive oil. Add onions and cook until soft and lightly caramelized, about 5–7 minutes.
4. Layer the ingredients. Start with a layer of sliced potatoes in the bottom of the baking dish. Follow with a layer of onions and chunks of corned beef. Season each layer with a pinch of salt, pepper, and thyme.
5. Repeat the layering until all ingredients are used, finishing with a layer of potatoes on top.
6. Add the stock and seasoning. Pour the beef stock evenly over the layers, then drizzle with Worcestershire sauce.
7. Bake covered with foil for 45 minutes until the potatoes are tender.
8. Uncover and bake an additional 20 minutes until the top is golden and crisp.
9. Garnish and serve. Sprinkle fresh parsley over the top and serve hot with crusty bread or peas.

Tips & Tricks

• For an even crispier top, brush the final potato layer with melted butter before baking uncovered.
• Add a handful of grated cheese on top during the last 10 minutes for a creamy twist.
• Use leftover roast beef or cooked sausage instead of corned beef for variety.

Variations

• Vegetarian Version: Swap the corned beef for lentils, mushrooms, or a meat-free mince alternative.
• Spicy Twist: Mix a dash of hot sauce or chopped jalapeños into the stock for a warming kick.
• Cheesy Panacalty: Stir a little shredded cheddar between the layers for extra indulgence.

Hairy Bikers Panacalty

A traditional North East England comfort bake made with layers of sliced potatoes, onions, and corned beef, slow-baked to golden perfection.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 people

Course: Dinner, Main

Cuisine: British, Northern English

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Panacalty

• 3 large potatoes, thinly sliced
• 2 medium onions, thinly sliced
• 340 g corned beef, cubed
• 1 tbsp butter
• 1 tbsp olive oil
• 250 ml beef stock
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme optional
• Salt and black pepper to taste
• Fresh parsley for garnish

Equipment

• Mixing bowls
• Baking dish
• Mandoline or knife
• Oven

Method

 

1. Preheat oven to 180°C (350°F). Lightly butter a baking dish.
2. Slice potatoes and onions thinly for even layers.
3. Sauté onions in butter and olive oil until golden.
4. Layer potatoes, onions, and corned beef, seasoning each layer.
5. Pour beef stock and Worcestershire sauce evenly over layers.
6. Cover and bake 45 minutes, then uncover and bake until crisp, about 20 minutes more.
7. Garnish with parsley and serve warm.

Notes

A hearty, old-fashioned Northern dish that’s perfect for chilly days.

Serving Suggestions
Serve Hairy Bikers Panacalty straight from the oven with mushy peas or pickled red cabbage. It pairs beautifully with a pint of ale or a cozy cup of tea. For a heartier meal, add a side of buttered bread to soak up the flavorful broth that collects at the bottom.

Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until hot throughout, about 15 minutes. It also freezes well—simply defrost overnight and reheat as above.

FAQ
Can I make this ahead?
Absolutely. Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I use tinned potatoes?
Fresh potatoes are best, but parboiled tinned potatoes work in a pinch.

What’s the best corned beef to use?
A firm, lean variety works best—it holds its shape while baking.

History / Fun Facts
Panacalty (sometimes spelled “Panackelty”) is a traditional North East dish that goes back generations. It’s said to have been a staple during hard times when families stretched simple ingredients to feed everyone. The Hairy Bikers revived the recipe on their TV show, celebrating its humble roots and homely charm. Today, it remains a symbol of British comfort—simple, hearty, and steeped in nostalgia.