Liver, Bacon and Onions

Tender lamb liver and crisp bacon in a rich onion gravy, served with creamy mash.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1kg floury potatoes, peeled and chopped
  • 50g butter, for the mash
  • 75ml whole milk
  • 500g lamb liver, sliced
  • 3 tbsp plain flour, seasoned
  • 8 rashers back bacon
  • 2 tbsp vegetable oil
  • 3 onions, thinly sliced
  • 1 tsp caster sugar
  • 300ml beef stock
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste

Method

  1. Boil the potatoes in salted water for 15 to 20 minutes until tender. Drain and mash with the butter and milk. Keep warm.

  2. Fry the bacon in a large frying pan until crisp. Remove and set aside, keeping the fat in the pan.

  3. Add 1 tablespoon of the oil and cook the onions with the sugar for 15 minutes until soft and golden.

  4. Stir in the stock and Worcestershire sauce and simmer for 8 minutes until thickened to a gravy.

  5. Toss the liver in the seasoned flour. Heat the remaining oil in a second pan and fry the liver for 1 to 2 minutes on each side until just pink in the middle.

  6. Serve the liver on the mash with the bacon and plenty of onion gravy.