Liver and onion casserole

Liver and onion casserole


28 people made this

About this recipe: A family favourite. Even my daughter loves the gravy and she hates liver. Serve with mashed potato.

Serves: 4 

  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 500g lamb's liver, sliced
  • 250g mushrooms, sliced
  • 2 beef stock cubes
  • 1 tablespoon tomato puree
  • 2 tablespoons tomato ketchup
  • Worcestershire sauce, to taste

Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

  1. Heat oil in a large frying pan and soften the onion over medium high heat.
  2. Add the liver and brown on all sides. Once browned, add just enough water to cover the liver and onions.
  3. Add mushrooms, stock cubes, tomato puree and ketchup and Worcestershire sauce. Stir well.
  4. Bring to boil then turn down to a fast simmer and cook for about 45 minutes. Serve once the gravy is reduced to a thick sauce and the liver is tender.

Cook's note

More or less seasoning can be used to taste. Sausage also works well instead of liver.

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Reviews (2)


- Rated on - 29 Sep 2013


Loved this recipe - easy and delicious! - 05 Nov 2014

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