Panacalty Recipe


When it comes to local recipes, there’s always debates around who’s is right. Spain has Paella, France has regional stews and the North East of England has Panacalty. The recipe differs from town to town, with ingredients varying depending on who you ask.

There’s even debate on how it’s spelled, with people arguing between panacalty, panaculty, panackerty ‘”panaggie'” or panack. It also often confused with another local recipe for Pan Haggerty, which uses very similar ingredients.

But within the different recipes, there are elements that remain consistent throughout and that’s what we’re working with. Potatoes, onions, corned beef, and bacon are some of the most commonly used Panacalty ingredients and that’s what we’re sticking with.

This recipe is super easy and involved layering thinly slice potatoes and whatever other ingredients you want to include. This is a traditional North East dish and the reason recipes vary so much is it was traditionally made with whatever was in the cupboard!

panacalty ingredients

In mining communities and times of war, the dish was a great way to utilize whatever vegetables and meat you had lying around. It’s a proper winter warmer and easy to see why it’s so popular across the region.

panacalty recipe
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4.84 from 6 votes

Panacalty Recipe

The ingredients of this Northern dish cause more local debate than Rafa's whole career! But whatever name you know it by, we call it PANACALTY ??
Course Main Course
Cuisine Geordie
Keyword local, north east, north east food, northern, panacalty
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6


  • 1.5 kg Thinly sliced potatoes
  • 2 White onions
  • 180 g Smoked bacon lardons
  • 680 g Corned Beef (2 tins)
  • 225 ml Beef gravy
  • 225 ml Beef stock
  • 1 Beef stock cube


  • Layer a third of the sliced potatoes, overlapping slightly, to cover your dish.
  • Add a third of the onions, bacon and corned beef.
  • Repeat 2 more times, creating 3 layers in total.
  • Mix together the beef stock and gravy and pour over the top.
  • Crush the beef stock cubs and sprinkle over the top to help brown the potatoes. Add salt and pepper to season.
  • Cover and cook for 50 minutes at 180°C. Uncover and cook under grill for 10 additional minutes watching it carefully.


  1. in Bishop Auckland, my Mothers Panacalty also had seasonal root veg and pulses. This ensured a daylong internal source of energy keeping the body warm on those days back in the 60’s when snow fell up to six feet. Oh…we also had the boiling mixture topped off with cheese and herb suet dumplings!!!!

  2. I remember my Dad using Black Pudding and Sausage in our Panackelty – thinking we may have been posh!!!! I am a private Chef now and just moved to North Yorkshire to reinvestigate northern food for a cookbook…

  3. 5 stars
    The beauty about this dish is that you just layer everything into the dish at the same time. No need to faff about parboiling potatoes or browning off the onions. Add a splash of balsamic vinegar into the gravy before you pour it in This really does enhance the wonderful flavour.

  4. I’m from Bishop Auckland originally. My dad cooked this every bloody day!!! I’ve been writing a cook book for over 30 years “101 things to do with panackelty” it has every recipe I’ve collected from around the world. Recipe 101 is Panackelty with ham hock and pease pudding ?

  5. I make mine with dusting of flower and sprinkles of salt on each layer, then top up with a pint of water.. cook in the oven at gas 6 for 60 minutes, adding streaky bacon on top and cook for a further 30 mins turn the bacon over after 15m to crisps up on both sides.. the flower thickens the stock to a nice sauce.. my nan’s recipe minus the onions

  6. My grandfather also used to call this dish “bang-wallop” because of what it did to your insides a couple of hours after eating it 🤪


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