Traditional Panackelty

In a deep casserole dish, layer sliced potatoes, onions, and meat (traditionally corned beef or leftover roast beef).

Some versions also include sliced carrots.

Season each layer generously with salt and black pepper.

Repeat the layers until the dish is full, finishing with a final neat layer of sliced potatoes.

Pour in enough beef stock to almost cover the ingredients.

Cover with a lid or foil and bake at 170°C for 1.5 to 2 hours.

Remove the cover for the last 20 minutes to allow the top layer of potatoes to crisp and brown.