Panackelty
Panackelty is a Northumbrian dish that uses the leftovers from a Sunday roast to make and all in one budget friendly dish.
Equipment
- Sharp knife
- cutting board
- Food processor - optional
- 30 centimetre or 12 inch round casserole dish
- Pastry brush
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 490kcalCarbohydrates: 60gProtein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 63mgSodium: 315mgPotassium: 1904mgFiber: 11gSugar: 14gVitamin A: 33426IUVitamin C: 55mgCalcium: 129mgIron: 4mg
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