Hairy Bikers Panacalty Recipe

Panacalty (or panackelty, depending where you’re from) is one of those Northern dishes that wraps around you like a heavy blanket on a cold day. My gran used to make it in a battered old casserole pot that had seen better days, and it always smelled like pure love — rich beefy gravy bubbling away, bacon fat sizzling gently, and that unmistakable corned beef warmth that somehow clings to your jumper hours after dinner.

This Hairy Bikers version is no-nonsense and right up my street: hearty, affordable, and absolutely begging for crusty bread. It’s not fancy, and that’s the point. Just honest food that fills you up and makes you sigh with happiness after the last bite. Honestly? If comfort food had a postcode, this would be it.

Why You’ll Love It

• Layers of rich, savoury goodness — meat, potato, gravy… need I say more?
• Budget-friendly and uses store-cupboard classics like corned beef.
• You can prep it in advance and bake it later — great for Sundays.
• It’s the kind of meal that tastes even better the next day.
• You don’t need special skills or gadgets — just a knife and a big dish.
• Freezes beautifully, so double up if you’re clever.

Ingredients

• 1.5 kg potatoes, thinly sliced
• 2 white onions, sliced
• 180 g smoked bacon lardons
• 680 g corned beef (2 tins), broken into chunks
• 225 ml beef gravy
• 225 ml beef stock
• 1 beef stock cube
• Salt and black pepper, to taste

How to Make It

Start with the first layer:

Grab your casserole dish and line the bottom with a third of the thin potato slices. Slight overlap is good — like roofing tiles made of carbs.

Add the meaty bits:

Scatter over a third of the bacon, onion, and corned beef. Don’t be too neat — rustic works better here.

Repeat the goodness:

Do that twice more — potatoes, meat, onions — until you’ve got three hearty layers. Press down lightly if it’s getting full.

Mix and pour:

Whisk your gravy and beef stock together in a jug. Pour it gently all over the top, letting it trickle through the gaps. Break up the stock cube over the top — it’ll help flavour the spuds.

Season and seal:

Crack over some black pepper, a bit of salt if needed. Pop the lid on your dish (or foil if it’s lid-less), and slide into a preheated oven at 180°C (350°F).

Bake and finish under the grill:

Let it bake for 50 minutes. Then remove the lid and pop it under a hot grill for 10 minutes to crisp up the top. Watch closely — it goes from golden to burnt quicker than you think.

Common Mistakes and How to Dodge Them

Why are my potatoes still hard?
They may be sliced too thick or the oven wasn’t hot enough. Go thinner next time, and make sure the dish is properly covered for the first part of baking.

My panacalty came out greasy — help?
Use lean bacon or drain off some fat before layering. Corned beef can be fatty too, so keep an eye on the balance.

It tastes bland… what went wrong?
Make sure to season each layer lightly. The stock cube helps, but a touch of salt and pepper in the middle layers works wonders.

How do I slice potatoes thinly without a mandoline?
Use your sharpest knife and a steady hand. Or cheat with a food processor if you’ve got one. Nobody’s judging.

Storage and Reheating

Fridge:
Let it cool completely, then store covered for up to 4 days.

Freezer:
Portion it out and freeze in containers or freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat:
Oven: Cover with foil and bake at 175°C for 20–25 mins.
Microwave: Heat in bursts, stirring halfway through. Add a splash of water if it’s looking dry.

Frequently Asked Questions

Can I make this ahead of time?
Yes — assemble it, cover, and pop in the fridge. Bake when ready. It actually tastes better when it’s had time to sit.

What’s a good gravy to use?
A rich beef gravy — homemade or even a good-quality instant one. You want something thick enough to cling.

Can I swap the bacon?
Sure — use pancetta or even diced ham. No rules here, really.

Is there a veggie version?
Absolutely. Swap the bacon and corned beef for mushrooms and lentils. Use veggie stock and gravy — still lovely.

Nutrition Facts (Per Serving):

• Calories: 98
• Fat: 1.1g
• Carbs: 19.3g
• Protein: 3.2g
• Sodium: 195.3mg
• Sugar: 2.4g

More Hairy Bikers Recipe:

• Hairy Bikers Yorkshire Puddings
• Hairy Bikers Turkey Burgers
• Hairy Bikers Focaccia