Panackelty

Panackelty is a beef or lamb casserole traditional across the North of England, with strong links to Sunderland and the wider County Durham. It is made mainly from corned beef and root vegetables such as potatoes, onions and carrots, left to bake through the day in an oven pot on low heat or cooked slowly in a pan. In Sunderland it began as a way to use leftover meat and vegetables, topped up with a tin of corned beef and sliced potatoes when the larder ran short. The name has many spellings, including panacalty, panackerty and panaggie, and the dish is also called tatey pot. Around the Humber estuary a layered version of bacon, corned beef and onion is called pan aggie, and in Northumberland the potato, onion and cheese bake is known as pan haggerty.