Liver and bacon hotpot
- 675 g (1½ lb) potatoes, peeled and thinly sliced
- 2 tbsp sunflower oil
- 400 g (14 oz) lamb's liver, sliced
- 2 back bacon rashers, rinded and finely chopped
- 2 onions, finely chopped
- 200 g (7 oz) swede, diced
- 200 g (7 oz) carrots, diced
- 2 tbsp plain flour
- 450 ml (15 fl oz) lamb or chicken stock, preferably home-made
- 1 tbsp chopped fresh sage or ½ tsp dried sage
- 3 tsp wholegrain mustard
- 15 g (½ oz) butter
- salt and pepper
Prep:30min › Cook:45min › Ready in:1hr15min
- Preheat the oven to 190ºC (375ºF, gas mark 5). Place the potatoes in a large saucepan and pour in enough boiling water to cover them. Bring back to the boil, then cook for 4–5 minutes or until they are just tender. Drain well but gently to ensure the slices do not break.
- While the potatoes are cooking, heat the oil in a non-stick frying pan and brown the liver slices on both sides for about 1 minute, turning once. Transfer the liver to a casserole.
- Add the bacon, onions, swede and carrots to the frying pan and cook, stirring, over a moderate heat for 10 minutes or until the bacon and onions are golden. Sprinkle the flour over the vegetables and stir it in, then stir in the stock. Add the sage, 2 tsp of the mustard and seasoning to taste. Bring to the boil, stirring.
- Pour the bacon and vegetable mixture over the liver. Arrange the potato slices on top, overlapping them neatly and covering the vegetables and liver completely. Melt the butter in a small saucepan over a gentle heat and stir in the remaining 1 tsp of mustard. Brush the mustard butter over the potatoes and season lightly.
- Cook in the oven for 45 minutes or until the potatoes are browned and tender. Serve straight from the pot.
Some more ideas
Instead of the potato topping, add dumplings to the liver and bacon stew. Cook the stew in a covered casserole for 25 minutes. Meanwhile, mix together 100 g (3½ oz) self-raising flour, a pinch of salt, 3 tbsp chopped parsley or mixed fresh herbs and 50 g (1¾ oz) shredded vegetable suet. Bind to a soft dough with 5 tbsp cold water. Shape into 8 balls, then add these dumplings to the stew. Cover and return to the oven to cook for a further 20 minutes.
Liver is an extremely rich source of iron and zinc, and of vitamin A and many of the B vitamins, especially B12. The iron is in a form that is easily absorbed by the body. * Swedes contain sulphurous compounds that are believed to help protect against cancer. * Sage is a traditional herb for flavouring meats and liver, and it is thought to aid digestion, particularly of rich foods. It is also regarded as a calming herb and used to make a herbal tea that is thought to reduce anxiety and excessive sweating.
Each serving provides
A, B2, B6, B12, C, folate, copper, iron, phosphorus, zinc * B1, niacin * potassium, selenium
A very good dish on a wet day. Nice firm vegetables and a lovely taste. I added a little extra dried sage. The mustard added a subtle extra touch. Will definitely make again. - 16 Apr 2009
I made this dish a few weeks ago and my husband loved it.. Although I replaced lamb for chicken liver. Also made again today but used as filling for pie rather than hotpot! - 15 Apr 2012
There's quite a bit of preparation to this and to be honest the taste wasn't as good as I'd been expecting. It was actually rather bland. Which suprised me given the amount of mustard. Also I think it could have done with being cooked ten minutes or so longer. It was OK but I won't be making it again. - 17 Jan 2009