This recipe for Panaculty was submitted by Patrick Smith of Silsden. Patrick writes:
Originally a dish from the North East/East Coast, it comes in several forms with similar ingredients and names such as panakelty, panackalty. When we were kids this version was known in our house as ‘aggy-pan’.
Ingredients
- Tin corned beef, sliced
- 2 large potatoes, thinly sliced
- 2 onions, sliced
- Stock to cover
Method
- Layer in a cooking tin or dish, finish with a layer of potato
- Add stock to come about half way up
- Cover with foil and cook at gas 3 (325 F/170 C) for 1.5 hours
- Remove foil, turn oven up to gas 6 (400 F/220 C)
- Add more stock if necessary and cook for 30/45 mins until potato topping is browned.
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Comment
This is a traditional recipe, found with regional variations across the North of England, dating back to the 19th century. It made a substantial, easy to prepare, and tasty meal at the end of a working day – it still does.
All types of meat could be used, including left-over beef, lamb and pork, including bacon, and it could be prepared in the morning and left to cook in a very slow oven all day, with the cooking temperature raised in the last 20 minutes or so to brown the potatoes; sometimes cheese was added to the topping. In the Humberside area, bacon was also added to the corn beef, and is known there as ‘Pan Aggie’.
The unusual name probably derives from the Old English, ‘Panhin’: a small cooking and serving pan.
6 Responses to Panaculty/’Pan Aggie’
Made with bacon (but no corned beef) this is pretty much identical to the Bacon Hot Pot my mum used to make in Lancashire. Really a variant of Lancashire Hot Pot traditionally made with lamb chops, but substituting bacon end cuts as a cheaper alternative to lamb.
We lived on Tyneside. Our Panachalty had corned beef and bacon in it , a definite family favourite ???
My Dad used to make this for us in the 50s much to my mums disgust,but he called it desert rat stew,probably something to do with his war years.Loved it.
So pleased to see this recipe … been making it for years as my Mum did ….we always called it Stovies
Our weekly food for 7 living in Humberside.
Mam used fresh faggot’s
or ‘penny ducks’
I will use it for the ALPHA Christian group
next week for supper. Thankyou for the memory.❤️
So happy to see this recipe we were a family of five and had this once a week with bacon it was delicious and I cannot wait to taste it again…. with bacon .