What is pan haggerty? It is a dish that originates from Northumberland and is popular across northeast England. Pan haggerty is a dish of layered vegetables that usually contains sliced potatoes, carrots, swede, and onion. Generally, people serve it as a side dish to accompany meat or fish, although it is nice to eat on its own.
We first came across the dish after seeing it made on an episode of Great British Menu. Chef Ruth Hansom made the dish as one of the components of her meal during the competition heats. Hansom was representing the North East of England and wanted to showcase some of the traditional food from her region. Presenter Andi Oliver and judge Rachel Khoo sampled the dish. Hansom won her heat, although she did not get any of her dishes through to the banquet.
There are variations of the dish containing other ingredients. Some people use leeks instead of onions and turnips instead of swede. Other variations of pan haggerty contain fried bacon or cheese melted across the top of the sliced vegetables. The Fruity Tart version of the vegetable dish contains only vegetables, and we serve it as an accompaniment to meat. Here is our easy pan haggerty recipe.
Pan Haggerty: An Easy Vegetable Recipe
Course: Accompaniments, dips, and sauces, Recipes, Vegetarian and Vegan RecipesCuisine: BritishDifficulty: Easy6
servings10
minutes35
minutesNO
Unless you remove the butterYES
YES
NO
Unless you remove the butterA delicious dish of layered and baked vegetables and potatoes originating from the North East of England.
Ingredients for Pan Haggerty
6 potatoes, peeled and thinly sliced
5 carrots, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 small swede, peeled and thinly sliced
500 ml/ 15.5 fl. oz. vegetable or chicken stock
2 oz butter
Salt and black pepper
Directions: How to Make Pan Haggerty
- Preheat the oven to 200C/ fan 180 C/ gas mark 6.
- Peel and thinly slice the vegetables. We use a mandolin (watch your fingers!) to make the slices even, but using a knife is fine.
- Add a layer of potatoes to the bottom of an oven-proof dish.
- Next, add layers of each of the vegetables, then repeat adding layers of vegetables and potatoes until none are left. I like to finish with a layer of potatoes on top as they go crisp and golden brown.
- Season the vegetables and potatoes with salt and black pepper. We add black pepper to each layer, but if you are not a fan of lots of pepper, just add salt and black pepper to the top of the dish.
- Pour the stock over the vegetables.
- Melt the butter either in a pan or the microwave, then use a pastry brush to coat the top layer of potatoes or vegetables in the melted butter. Doing so will help the top layer to become crisp and golden.
- Drizzle any remaining butter over the vegetables.
- Cover the dish with foil and put it in the oven for 20 minutes.
- Open the oven and remove the foil from the dish, then continue to cook in the oven for a further 15 minutes until the vegetables are soft and the top layer is golden and crisp.
- Serve the pan haggerty on its own or as a side accompaniment to meat or fish.
Additional Tips
- Feel free to add or switch the ingredients in this recipe to suit your tastes. Try vegetables such as parsnips, turnips, or celeriac. Ham hock or bacon are tasty meat additions to the dish. Some people also add cheese to the top of the dish.
- To make a dairy-free and vegan pan haggerty, add a little extra vegetable stock and remove butter from the ingredients.
If You Like Our Pan Haggerty Recipe, You Might Also Like…
- If you like this recipe, you might also like our recipes for potato gratin, courgette and tomato bake, bubble and squeak, roasted cauliflower with lemon butter, loaded potato skins, lightly spiced potato wedges, Bombay potatoes, broccoli and cauliflower gratin, and cauliflower cheese.
Have you tried our pan haggerty recipe? Let us know what you think in the comments below. Similarly, let us know if you have any further tips for making the dish.