Have you heard of panackelty?
This is quite likely the original British budget friendly way of using up the leftovers from the Sunday roast.
With vegetables, meat and gravy, it's an all in one dish that's perfect for families and it's delicious made from scratch too.
Panackelty seems to have originated from the north east of England, in particular Sunderland and County Durham.
Depending on the area it was known by slightly different names, with the 'pan' prefix literally relating to something made in a frying pan or saucepan.
This is a real leftover meal from a Sunday roast.
Traditionally, it was made from leftover potatoes, root vegetables and meat, typically lamb or beef.
The vegetables would be sliced and layered with the meat and some onions and simmered on the heat all day. If there wasn't enough vegetables extra would be added to bulk out the meal.
It's a much loved dish, that is still popular made from scratch using corned beef or sausages for a frugal dish.
The meatless version of potatoes and onions, which is topped with cheese, is also from Northumberland and is called pan haggerty.
I love finding regional frugal dishes, which are recipes that are still very relevant, when the price of food is high.
It's perfect as a Monday night dinner as it's so easy to make from leftovers, but this recipe is made from scratch, because it's worth it any night of the week when you need pure comfort.
❤️ Why you will love this recipe
- Simple to prepare.
- All in one meal with meat, gravy and vegetables.
- One dish for an easy clean up.
- Family and budget friendly.
- Easy to vary the ingredients.
- 490 calories a portion.
💙 Save this recipe for later
Did you know? When you see the 💙on the right hand side, you can bookmark the page to save it for later, or share it too. This is also the best place to subscribe for weekly updates
- Potatoes - any variety of old potatoes will work well if cooking from scratch. I normally use Maris Piper.
- Carrots -any shape, variety or size.
- Onions - brown or white onion.
- Beef - cooked sliced roast beef.
- Stock - hot beef stock.
- Pepper - freshly ground black pepper.
- Butter - salted or unsalted to provide a crisp topping to the potatoes.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- sharp knife
- cutting board
- food processor - optional
- 30 centimetre or 12 inch round casserole dish
- pastry brush
Divide the potatoes roughly into 3 portions and the onions and carrots into 2 portions, ready for layering.
Grease the dish with a little of the butter or some vegetable oil.
Arrange a third of the potatoes on the bottom of the dish.
Add half of the carrots, then half of the onions.
Season with pepper.
Layer the beef evenly over the vegetables.
Repeat with a layer of potatoes, carrots, onions and finish with the last portion of potatoes.
Pour over the hot stock.
⏲️ Cooking Time
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for 40 minutes.
Dot the potatoes with the remaining butter and bake for a further 20 minutes until golden.
You may need to add extra stock or water if the dish looks dry.
Leave the dish to settle for 10 minutes before serving.
🥗 Serve with
If you want to make the meal go further or add more vegetables, try these side dishes.
- Roasted Long Stem Broccoli
- Fried Cabbage with Bacon and Onions
- Leeks in White Sauce
- Minted Mushy Peas
- Whole Baked Cauliflower Cheese
- Honey Roasted Swede
- Beef - leftover lamb is the traditional ingredient, but tinned corned beef or leftover pork, ham or chicken are also popular.
- Leftovers - make this dish the traditional way, using all precooked ingredients and leftover gravy. The ingredients only really need to be warmed through, so cover the dish with foil and cook for 20 minutes.
- Vegetables - use parnsips, celeriac swede (rutabega), leeks or whole cabbage leaves for a change.
- Meat - many versions of panacalty use sausages. Brown the sausages well in a pan before using as they won't get any colour in the oven.
- Refrigerator - if making from fresh, cool, cover and use within 2 days. If you are using all leftover ingredients it is not advisable to reheat food more than once.
- Freezer - prepare the dish ready for cooking, cover and freeze for up to 3 months. Freeze leftovers up to a month. Defrost overnight in the refrigerator.
- Reheat - un the microwave until piping hot or in a covered dish in the oven at 180 C / 350 F / 160 FAN / Gas 4.
🍱 Prepare in Advance
- Prepare the day before ready for the oven and store in the fridge.
More budget friendly and all in one meals
- Beef Olives
- Pheasant and Venison Casserole
- Pea Pottage
- Slow Cooker Corned Beef Hash
- Slow Cooker Beef and Ale Stew
- Turkey and Ham Pie
- Sausage Casserole
- Savoury Mince
- Sausage Hotpot
- Sharp knife
- cutting board
- Food processor - optional
- 30 centimetre or 12 inch round casserole dish
- Pastry brush
- 800 g potatoes 4 large
- 800 g carrots 4 large
- 2 onions large
- 350 g beef cooked, sliced
- 200 ml beef stock
- 1 teaspoon black pepper
- 1 tablespoon butter
- Peel the onions, carrots and potatoes.
- Slice the vegetables thinly with a knife or food processor fitted with a slicing attachment or by hand.
- Grease the dish with a little of the butter or some vegetable oil.
- Arrange a third of the potatoes on the bottom of the dish.
- Add half of the carrots, then half of the onions.
- Season with pepper.
- Layer the beef evenly over the vegetables.
- Repeat with a layer of potatoes, carrots, onions and finish with the last portion of potatoes.
- Pour over the hot stock.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for 40 minutes,
- Dot the potatoes with the remaining butter and bake for a further 20 minutes until golden.
- Leave the dish to rest for 10 minutes before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
Please leave a rating as it helps other readers to discover the dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.