On TV Tomorrow

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.49 / 5 (206 votes)

Prep time:
20 min
Cook time:
40 min

Sheila Day serves this great British favourite alongside creamy mash and lightly buttered carrots


1. Heat the oil in a large frying pan and fry the bacon over a medium heat for 5 minutes. Remove from the pan and drain on kitchen paper.

2. Add the onions to the pan and fry in the bacon fat on a medium heat for 5-6 minutes, until soft. Remove from the pan with a slotted spoon and place in the casserole dish, leaving as much fat in the pan as possible.

3. Preheat the oven to 180C/gas 4.

4. Coat the liver in a little of the flour and lightly fry on a medium heat for 2-3 minutes on each side, adding a little more oil as necessary. Put the liver in the casserole dish along with the onions.

5. Add the remaining flour to the pan and stir into the fat to create a roux. Cook for a couple of minutes, stirring constantly. Slowly add the water to the frying pan, stirring between each addition and bring to a simmer until the gravy thickens. Stir in the stock cube. Add the gravy to the casserole, cover and cook in the oven for 15 minutes.

6. Steam the carrots for 10-15 minutes until tender, then toss in 25g of the butter.

7. Mash the boiled potatoes with the remaining butter, milk, salt and freshly ground pepper and beat well with a wooden spoon.

8. Add the bacon to the casserole just before serving. Serve the liver alongside the mash and steamed carrots.


  • 2-3 tbsp sunflower oil
  • 4 slices unsmoked back bacon
  • 2 onions, finely chopped
  • 700 g lambs livers
  • 20 g plain flour
  • 500 ml water
  • 1 cube of beef stock
  • 500 g mini carrots, scrubbed
  • 75 g butter
  • 1 kg red potatoes, peeled, cut into large chunks and boiled
  • 125 ml pint full-fat milk

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Very tasty

Colmo1 Colmo1  Posted 06 Mar 2015 10:01 AM

Thank you for all the comments, the recipe has now been amended.

Celia Good Food Celia Good Food  Posted 04 Oct 2010 9:38 AM

think you would have to be a bit dim to actually try and use 200g of flour!

JacquiL96402 JacquiL96402  Posted 01 Oct 2010 4:26 PM

tastes delicious if you get it right.20g of flour not 200g.also keep adding oil when necessary

michaelO53705 michaelO53705 Posted 25 Sep 2010 6:54 PM

This recipe is a favourite of mine, but with a lot less flour!! Two tablespoons would probably work just fine with the quantity of liquid quoted.

Only one star because it won't work with that much flour.

TimD77271 TimD77271 Posted 22 Sep 2010 3:51 PM

...wish I'd read the comments first! *LUDICROUS* amount of flour!! - Liver dumplings, anyone?
Ended up making a BLT and scraping a horrible mess into the bin. Please don't post a recipe if it is incorrect - come to that, whoever posted it, is it too much to ask you to respond to the comments and go in and correct it, next time?

PaulJ72169 PaulJ72169 Posted 16 May 2010 10:01 PM


ronC52997 ronC52997 Posted 07 May 2010 4:01 PM

Tasty! but i agree with Iain10 far to much flour, i would say about 40g is plenty you can always had more..

NickyBaber NickyBaber Posted 16 Sep 2009 8:06 AM

Cheers for the tip Iain10. reduced the liquid quantity, substituted some of the onions for mushrooms, used chicken stock and cooked the casserole with the bacon in from the start. Top cheap dinner, and the girlf loved it!

StuartH227 StuartH227 Posted 22 Mar 2009 8:35 PM

Quantity of flour to liquid is huge - 2005 is (as far as I can see) WAY too much for 500ml liquid!

Iain10 Iain10 Posted 20 Jan 2009 6:35 PM