Panackelty
Panackelty is a traditional dish from the North East of England. It's a hearty casserole made with layers of ingredients like potatoes, onions, beef or lamb, and root vegetables. It's typically cooked slowly in the oven until all the flavors meld together and create a deliciously comforting meal.
Ingredients
- 1 pound beef or lamb, cubed
- 1 pound potatoes peeled and sliced
- 1 pound onions sliced
- 1 pound root vegetables (carrots, parsnips, turnips), peeled and diced
- 2 cups beef or vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the vegetable oil over medium heat. Add the cubed beef or lamb and brown it on all sides. Remove from the skillet and set aside.
- In the same skillet, add the sliced onions and cook until they turn translucent and slightly caramelized.
- In a large oven-safe casserole dish, start layering the ingredients. Begin with a layer of potatoes, followed by a layer of onions, then a layer of root vegetables, and finally the browned meat. Repeat the layers until all the ingredients are used, finishing with a layer of potatoes on top.
- Season each layer with salt, pepper, and any herbs you'd like to use.
- Pour the broth over the layers, ensuring it covers the ingredients.
- Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven.
- Bake for approximately 2 to 2.5 hours, or until the meat is tender and the potatoes are cooked through. You can uncover the dish in the last 30 minutes of cooking if you prefer a crispy top layer.
- Once cooked, remove from the oven and let it rest for a few minutes.
- Serve warm and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 288kcal (14%)Protein: 19g (38%)Fat: 23g (35%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 76mg (3%)Potassium: 306mg (9%)Calcium: 20mg (2%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
