Corned beef

Sunderland A.F.C. ~ Stadium of light bite

Introduction: The Stadium of Light is an all-seater football stadium with space for 49,000 spectators. According to Sir Bob Murray the name “was chosen for 2 main reasons; namely as an ever-lasting tribute to the region’s mine-workers and proud industrial heritage and in the expectation that the stadium would be a guiding light in the future. The name is very much a symbolic link to the thousands of miners and Sunderland supporters that emerged from the darkness and into the light every day when they returned to the surface after working in the mine.”

A Davy lamp monument stands at the entrance to reflect the coal mining industry that brought prosperity to the town.

The origins of this dish start in Front Road, Ford Estate, Sunderland by families of Irish immigrants. The Wearside Panaculty uses tinned corned beef, onion, sliced potatoes and gravy. Here it is baked in the oven in a casserole dish.

Preparation time: 20mins

Cooking time: 1.5 hours then an hour and a bit

Home kit: large shallow casserole dish, measuring jug

Away kit: 4 bowls, knives and forks

Serves: 4


  • 1½ lbs. potatoes, peeled and thickly sliced
  • 1 large onion, thin slices
  • 1 can of corned beef, sliced
  • 10 oz. frozen mixed vegetables
  • 4 rashers of bacon, remove the rind and cut in half
  • 1 pint of thick brown gravy, preferably left over from Sunday lunch.

Method: Preheat the oven to 150oC

First half

Sprinkle some of the vegetables into the bottom of your casserole, then a layer of the onion slices, a layer of potatoes covering the entire base of the casserole. Break up 2-3 slices of the corned beef and spread over the potatoes. Add more mixed vegetables, then another layer of onions and another layer of potatoes. Now the rashers of bacon go on then another layer of corned beef, mixed vegetables, onions and finish with a potato layer.

So the layers are;

    1. Vegetables
    2. Onion
    3. Potatoes
    4. Corned beef
    5. Vegetables
    6. Onion
    7. Potatoes
    8. Bacon and corned beef
    9. Vegetables
    10. Onion
    11. Potatoes

Once you have finished all the layers, carefully pour on the cold gravy, this should fill the casserole to about 3/4 full. Pour in some water if it does not. Cover and bake in the oven for 1.5 hours/1 kickball match.

Go to the game.

Second half

Upon return from the match turn up the temperature up to 180oC. Bake for a further 45 minutes while you have another pint or two. Remove the casserole lid and return to the oven to crisp up the top layer (usually another 15-20 minutes). Be careful to check the dish regularly at this point as the gravy may dry out. Sprinkle a little water on if necessary.

Full time results

Stick in the serving bowls and serve with crusty bread.