Local Food Recipe: Panackelty

Unless you're familiar with the North East and local dishes, you're probably wondering what Panackelty is. Don't worry, I'm going to tell you...Panackelty is a dish originating from the Sunderland region and basically consists of potatoes, leftover meat and vegetables. The idea was that you could pack together all the leftovers and leave it on a slow cooker all day, ready to be a hearty meal for all the family. I had a go at making it recently after being challenged by Travelodge and their food heritage campaign.
There's the odd recipe online, but here's how I made Panackelty. There really is no right or wrong way, since you just pop in whatever's available. This is a good amount to serve 3 or 4 people so if you're feeding more, I'd recommend adding more meat and extra layers if you like.
You'll need:

• 1 tin corned beef
• 1 or 2 onions chopped finely
• beef stock or alternative
• 2 or 3 large potatoes
• vegetables to serve with - peas/carrots/cabbage (anything you like really!)

1. Start by chopping the onions then frying them off until golden. 2. Layer the onions in the dish and add slices of corned beef and a layer of potatoes. Repeat until you've added as many layers as you need and finish with potatoes on top. 3. Cover the dish with foil or a lid and pop it in the oven at 200 for an hour (depending on how thick your potato slices are it could need an extra 10-15 minutes) 4. Take the foil/lid off after 45 minutes to allow the potatoes to brown and fully cook on top.5. Serve hot with vegetables. 
You can add bacon/sausage and carrots to fill out the dish and next time, I probably will. I'm tempted to try adding some cheese on top too or is that taking it too far?!
Have you tried Panackelty or perhaps other North Eastern dishes like a parmo or stotties?