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Quick Pan Aggie is my version of the Humber twist on Panackelty (variously spelt Panaklty or Panaclty). Its a traditional northern dish of corned beef, potatoes, carrot and beef stock with added bacon. Check out my speedy version of an old frugal stalwart.
There are not many recipes I fancy trying which crop up in the BBC social history series; Back in Time… But one 1950’s recipe in 2018’s Back in Time for Tea series did!
It was a corned beef, potatoes and veg affair with a kind of beef gravy. They called it Pan Haggerty. Now I do love a bit of corned beef but other than in a ketchup ridden sandwich or egg topped hash, I never know what to do with it. (Its also not all that cheap anymore either!)
And so to Google I went but quickly became rather confused. Pan Haggerty is actually a potato and cheese dish from the North East – no meat in sight. What gives?
Further investigations revealed that the Back in Time family were actually eating Panackelty. Also from the North East but much more meatier and up my street. I then learned that the Humber region variation was called Pan Aggie and included bacon. Sold to the bacon fiend from the Humber!
You may have noticed that patience isn’t my thing so instead of adding all of the ingredients raw and baking it in the oven for an age, I precook the veg elements and bacon then assemble and cook for only 20 minutes. This makes the dish a realistic weeknight feast.
Make Quick Pan Aggie into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Pan Aggie is nearly a Feast in itself! But it does benefit from being served with some extra vegetables! I favour my Garlic Pea Puree or some simply pan fried Tenderstem Broccoli. To truly make it into a feast, I also serve some of my Proper Yorkshire Puddings.
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Quick Pan Aggie
When I say “corned beef”, I am talking about UK corned beef. The kind that comes in a tin with a little key to open it, not the US kind which is a cured brisket and not readily available in the UK. I’m sure it would be delicious made with the US version – just different.
I would recommend using the largest potatoes and carrots possible. This will make the assembly of the dish easier in the long run. I don’t mind using waxy or floury potatoes but I do prefer the floury kind for texture.
My preference for the beef stock will always to use a concentrated beef bouillon. I use the Knorr version for all of my stocks. I feel that the stock tastes of the flavour it is meant to rather than of artificial saltiness like most stock cubes.
Saying this, if your preference is stock cubes or even stock pots, then go ahead and use those. Homemade stock would of course be amazing!
The cheese on top merely provides a touch of crispiness and added flavour. You can really use any cheese you fancy here. Or don’t add any.
This is a composite dish. You don’t really need a recipe as such, more just general guidance.
So if you want to add another veg, just do it. I’ve added a layer or two of thinly sliced butternut squash before. If you want to add more/less potato or more/less meat or more/less bacon – then do it.
You could even change the corned beef to another meat, This would be an ideal way to use up leftover roast chicken or roast pork (use chicken stock instead of beef) and/or leftover veggies from a roast dinner.
The possibilities are endless. I use the basis of my Pan Aggie as a fridge clearance technique much like when I make my chowder!
Make it Vegetarian
You have a couple of options to a make this dish vegetarian. Either use a meat substitute such as quorn (mince would work as well as chunks) or veggie sausages. Or simply up the veg content and leave the meat out entirely. Swap the bacon for another veggie substitute or just leave it out all together.
I’d stick to root type vegetables such as parsnips, turnips and sweet potatoes. Use a vegetable stock instead of beef and make sure to use a vegetarian cheese.
Make it Vegan
By making the dish vegetarian as suggested above, the dish will likely become vegan by rote with the exception of the cheese. Use a vegan cheese or leave it out all together.
Saying this, do avoid my Quorn suggestion as this isn’t suitable for vegans (as at Oct 2019) but there are many vegan meat substitutes now available to choose from.
Make it Allergy Friendly
This recipe is free from nuts.
Dairy Free: Use a dairy free cheese or don’t use the cheese at all.
Egg & Gluten Free: This dish should be suitable for those with any of these allergies BUT do check the ingredients of the stock that you use. Having checked, my preferred stock includes both barley (gluten) and egg.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Quick Pan Aggie
A good vegetable peeler will make preparing the veg super quick with minimal waste. You could leave the potatoes unpeeled but I’m not a fan of the skins, especially in dishes like this.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
You can prepare this dish up to a day ahead of time. I wouldn’t however add the stock until just before baking.
You could make the dish and then freeze it, ready to bake. But if I was doing this, I wouldn’t actually cook the potatoes and veg. I would recommend leaving them raw, assembling the dish and then freezing. Once thawed, it will need about an hour or so in the oven to cook through.
Leftover Quick Pan Aggie
I actually love to make this dish to take to the office to reheat for lunch. It reheats in the microwave really well and makes a really good prep-ahead dish.
Leftovers will last around 3 days in the fridge or you can freeze the whole dish or portions to reheat at a later date.
If you are looking for a different texture for your leftovers or want to make a portion go a little further, why not break down the bake, add more beef stock, reheat in a saucepan and make a soup. Top with more cheese perhaps?
Quick Pan Aggie Tips
This is an all in one dish to an extent but a bit of green veg on the side is quite nice. Maybe a bit of buttered cabbage or tender stem broccoli?
And don’t forget a couple of rounds of bread and butter for a true northern tea!
You don’t have to precook the veg, you can add everything (except the onions and bacon) to the pan raw and bake for longer. Handy if you need a shorter prep time but don’t mind a longer cooking time.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
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Quick Pan Aggie (Humber Panackelty with Bacon)
- 450 g Onions
- 1 tbsp Vegetable Oil
- 225 g Carrots – as thick as possible
- 800 g Potatoes – as large as possible
- 225 g Bacon
- 340 g Tin Corned Beef
- 4 tbsp Cornflour (Cornstarch)
- 300 ml Water
- 2 tbsp Beef Stock Concentrate
- 30 g Cheddar Cheese
- 1 tsp Sea Salt Flakes
Prepare the Layers
- Put the kettle on to boil and grab 2 saucepans and a frying pan. Pop the frying pan onto a medium heat.
- Preheat the oven to 200c or equivalent.
- Slice 450g Onions into half moons and add to the frying pan with 1 tbsp Vegetable Oil. Also add 1 tsp Sea Salt Flakes to the pan as you start frying.
- Whilst the onions are frying away, peel 225g Large Carrots and cut into half cm slices. Cut them on a diagonal to make larger slices.
- Add the carrots to one of the saucepans, cover with boiling water from the kettle and put on the hob. Bring to the boil.
- Repeat the process with 800g Large Potatoes – peel them and cut into half cm slices.
- Add the potato slices to the other saucepan, cover with boiling water and put on the hob to boil.
- Put the kettle back on to boil again. Keep and eye on the potatoes and carrots as you continue. Take them off the heat, drain and put to one side as soon as they are tender.
- Open a 340g Tin Corned Beef and slice the meat into half cm slices.
- After the onions are nearly fully softened, use scissors to chop 225g Bacon into the onion pan. I aim for 8 or so pieces from each rasher – keep them fairly chunky.
- Continue to fry the bacon with the onions on a medium/high heat until the bacon and onions are cooked through. Remove from the heat and set aside.
- You should now find yourself with a pan of cooked bacon and onions, a pan of cooked potato, a pan of cooked carrots and sliced corned beef. Its time to assemble.
Assemble the Dish
- Grease your baking dish.
- Layer the ingredients in the lined baking dish as follows:
- 1/3 of the Potatoes –>
- 1/2 the Corned Beef –>
- 1/2 the Carrots –> 1/2 the Bacon and Onions –>
- 1/3 of the Potatoes –> The remaining Corned Beef –> The remaining Carrots –> The remaining Bacon and Onions –> The remaining Potatoes
Add the Sauce and Cook
- Use a little cold water to make a slurry with 4 tbsp Cornflour. I do this in a measuring jug. Add 300ml Boiling Water and and stir to combine with 2 tbsp Beef Stock Concentrate.
- Pour the beef stock into the dish and grate 30g Cheddar Cheese over the top.
- Bake in the oven for 20 minutes until golden and crispy on top.
- Serve hot with a side of greens – it also reheats very well in the microwave.
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