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Liver and onion casserole with pancetta recipe

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Liver and onion casserole with pancetta recipe

72 ratings

A slight twist on the classic combination of liver and onion, this hearty casserole has added smoky pancetta which gives a delicious depth of flavour. This simple slow-cooked supper is packed full of flavour and super succulent meat. See method

Ingredients

750g (1 1/2lb) lamb's liver
3 tbsp seasoned flour
1 tbsp olive oil
2 onions, finely sliced
125g (3 1/2oz) smoked pancetta rashers, halved widthways
handful sage leaves, sliced
400g peeled plum tomatoes
500ml beef stock

If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

Energy
2040kj
493kcal 25%
Fat
25g 36%
Saturates
7g 37%
Sugars
7g 8%
Salt
0.6g 10%

of the reference intake
Carbohydrate 16.9g Protein 49.8g Fibre 2.7g

Method

Toss the liver in the seasoned flour and shake to remove any excess.
In a large frying pan, heat the olive oil on a high heat. Add the liver and fry quickly so liver is browned but not cooked through. Set aside.
In the slow cooker, add the onions, pancetta, sage, tomatoes, stock and seasoning.
Mix well, then immerse the liver in the mixture. Replace the lid and cook on high for 4 hours or until the liver is tender. Spoon out of the slow cooker and serve with mashed potatoes and green beans.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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