This is a family recipe for traditional Mackem panacalty . . . think Lancashire hot-pot, but from Sunderland! It's cheap, easy to make and I don't know anyone who doesn't love it.
This dish is traditionally from the north east and even within that area there are many variations. Suffice it to say that most Thursdays in a village situated 3 miles south east of Sunderland it was on the menu.
Usually it was made from layers of potatoes, onions and meat but there are as many variations as stars in the sky. I have made it previously with lamb but I decided to return to the more usual version for this week.
2 large baking potatoes thinly sliced.
1 onion, chopped
1 large carrot, sliced
1 pint vegetable stock
4 slices of corned beef
10 rashers of streaky bacon, fried
1 tbsp flour
2 bay leaves
1 clove garlic, chopped
2 teaspoons dried sage
salt and pepper
Preheat the oven to 170 degrees Celsius. Fry the onions until soft, season and add the chopped garlic and fry for a further two minutes. Add the sliced carrots and flour and toss for a minute or two on a high heat until all of the vegetables are covered then set aside to build the dish.
Line the base of an ovenproof casserole with slices of potato then cover with a layer of the carrot and onion mix, season and cover with half of the fried bacon and corned beef. Sprinkle with sage and add a bay leaf then cover with thinly sliced potato. Repeat finishing with a layer of potato. Pour over the vegetable stock. Cover and place in the oven for two hours.
For the last half hour turn up the oven to hot, uncover and dot the potato with butter for a browned and crispy finish.
The above is a fairly standard recipe apart from the herbs. Some people would add Worcestershire sauce but I didn't on this occasion.