Liver and bacon casserole combines tender lamb’s liver, smoky bacon and onions in a rich brown gravy. For a hearty family dinner, try Delia Smith Liver and Bacon Casserole Recipe with creamy mashed potatoes and fresh vegetables.
Ingredients
This recipe serves 4 people and takes approximately 50 minutes to prepare and cook.
500g lamb’s liver, sliced
150g smoked streaky bacon, chopped
2 large onions, thinly sliced
2 garlic cloves, crushed
150g button mushrooms, sliced
2 tablespoons plain flour
400ml beef stock
1 tablespoon Worcestershire sauce
1 tablespoon tomato purée
1 teaspoon dried thyme
1 bay leaf
1 tablespoon vegetable oil
25g unsalted butter
Salt and freshly ground black pepper
Fresh parsley, chopped, for garnish
A little advice before cooking: Choose fresh lamb’s liver with a smooth surface and deep reddish-brown colour. Remove any membranes or tough tubes before slicing. Lamb’s liver has a gentler flavour than beef liver, and I find it particularly good with smoked bacon and onions.
How to Make Delia Smith Liver and Bacon Casserole
Step 1
Place the sliced liver on a plate and pat it dry with kitchen paper. Cut any large pieces into smaller portions, keeping the slices approximately 1cm thick. Season lightly with black pepper.
Heat the vegetable oil in a large casserole dish or heavy frying pan over medium-high heat. Add the liver in batches and fry for about 30–45 seconds on each side, just long enough to give the outside some colour.
Remove the liver and place it on a clean plate. It should still be undercooked inside because it will finish cooking in the gravy later.
Do not leave the liver frying for several minutes. Overcooked liver develops a firm, unpleasant texture, and a short initial sear gives you more control over the finished dish.
Step 2
Reduce the heat to medium and add the chopped bacon to the same pan. Cook for 4–5 minutes, stirring occasionally, until the bacon starts turning golden and releases some of its fat.
Add the butter and sliced onions. Cook gently for 8–10 minutes until the onions soften and develop a little colour. Stir occasionally to prevent them from sticking.
Add the garlic and sliced mushrooms, then continue cooking for another 3–4 minutes.
Sprinkle the flour over the vegetables and stir for approximately one minute. Gradually pour in the beef stock, stirring continuously to create a smooth gravy.
Add the Worcestershire sauce, tomato purée, thyme and bay leaf. Bring everything to a gentle simmer, then reduce the heat and cook for 10–15 minutes.
The onions should become soft, and the gravy should begin to thicken. Taste before adding salt because the bacon and beef stock may already provide enough seasoning.
Step 3
Return the liver to the casserole, including any juices collected on the plate. Stir gently so the slices are covered with gravy.
Cover loosely and simmer over low heat for approximately 5–8 minutes, depending on the thickness of the liver. Cook until the liver is fully cooked through, reaching 71°C in the thickest part if checked with a food thermometer.
Avoid boiling the casserole vigorously. Gentle heat keeps the liver from becoming unnecessarily tough.
Remove the bay leaf and taste the gravy. Add a little black pepper or salt if needed. If the sauce has become too thick, stir in a splash of warm beef stock.
Finish with chopped parsley and serve immediately. The bacon should have a slightly smoky flavour, the onions should be soft, and the gravy should be thick enough to coat the liver.
What to Serve With Delia Smith Liver and Bacon Casserole
Mashed potatoes are the traditional choice for liver and bacon casserole. Their creamy texture goes nicely with the savoury gravy, especially if you add a little butter and warm milk.
My favourite way to serve Delia Smith Liver and Bacon Casserole Recipe is with mashed potatoes, steamed cabbage and extra onion gravy spooned over everything.
Boiled new potatoes are another good option. They have a firmer texture than mashed potatoes and taste lovely with a little butter and chopped parsley.
Steamed green beans add freshness to the meal. Cook them until tender but still slightly firm, then season with a pinch of salt.
Carrots and peas also go well with the casserole. The natural sweetness of carrots balances the strong flavour of liver, while peas add colour to the plate.
For a simpler dinner, serve the casserole with crusty bread. Thick slices of bread are excellent for soaking up the bacon and onion gravy.
Delia Smith Liver and Bacon Casserole Nutrition Information
The following nutritional values are approximate estimates for one serving, based on four portions without side dishes.
Nutrient | Amount per serving |
|---|---|
Calories | 410 kcal |
Protein | 34g |
Carbohydrates | 16g |
Total fat | 23g |
Saturated fat | 9g |
Fibre | 2g |
Sodium | 850mg |
Lamb’s liver provides iron, vitamin B12 and vitamin A. Bacon contributes protein but also increases the fat and salt content.
Liver contains very high amounts of vitamin A, so it is best eaten occasionally rather than every day. Pregnant women should avoid liver because excessive vitamin A can harm the developing baby.
FAQs
Can I use beef liver instead of lamb’s liver?
Yes, beef liver can replace lamb’s liver in this casserole. It has a stronger flavour and slightly firmer texture. Slice it thinly and remove any tough membranes. Soaking beef liver in milk for 20–30 minutes before cooking can help soften its flavour.
Why does liver become tough during cooking?
Liver becomes tough when exposed to excessive heat or cooked for too long. Fry it briefly at the beginning, then finish cooking it gently in the gravy. Avoid leaving it simmering after it has cooked through.
Can I prepare liver and bacon casserole ahead of time?
Yes. Prepare the bacon, onions, mushrooms and gravy in advance, then refrigerate them in a covered container. Cook the liver separately and add it when reheating the gravy before serving. Freshly cooked liver generally has a softer texture than reheated liver.
Can I freeze liver and bacon casserole?
Yes, although the liver may become firmer after freezing and reheating. Allow the casserole to cool, transfer it to an airtight freezer container and freeze for up to 2–3 months for the best quality. Thaw overnight in the refrigerator and reheat thoroughly.
How long does leftover casserole last in the fridge?
Store leftovers in an airtight container in the refrigerator within two hours of cooking. Eat within 1–2 days and reheat until steaming hot throughout.
How can I make the gravy thicker?
Mix one teaspoon of cornflour with one tablespoon of cold water. Stir the mixture into the simmering gravy and cook for another minute or two until thickened. Add small amounts at a time so the sauce does not become too thick.