This Corned Beef & Potato Bake recipe is my version of Pan Aggie or Panackelty. Its a traditional hot pot style northern UK dish of layered corned beef, potatoes, carrot, bacon and beef stock. Check out my quick and easy version of this classic frugal stalwart and you won't be disappointed!
Put the kettle on to boil and grab 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.
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.
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.
Repeat the process with 800g Large Potatoes - peel them and cut into half cm slices. Leave them to sit in a bowl of cold water.
Open a 340g Tin Corned Beef and slice the meat into half cm slices.
Once the bacon and onions are cooked through. Remove from the heat and set aside.
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.
Assemble the Dish
Grease your baking dish and assemble all the prepared ingredients.
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
Carefully pour the beef stock into the dish.
Bake in the oven for 60 minutes until golden and crispy on top. Check that everything is cooked through by inserting a small knife into the centre. There should be no resistance.
Serve hot with a side of greens - it also reheats very well in the microwave.
Step by Step Video
Important! If you have adjusted the serving size of this recipe, the cooking time will vary. A larger dish will take longer to cook and a smaller dish will take less. Please note that the instructions for this recipe were amended on 1 June 2020.