This Mary Berry Liver and Bacon Casserole Recipe is inspired by the queen of British comfort food. It is a savory and rich recipe, which calls for lamb’s liver and smoked bacon. It’s a classic, foolproof recipe, ready in about 1 hour 15 minutes.
Mary Berry Liver and Bacon Casserole Recipe Ingredients
- 450 g (1 lb) lamb’s liver, sliced into thin strips
- 150 g (5 oz) rindless back bacon, chopped into pieces
- 2 large onions, thinly sliced
- 25 g (1 oz) plain flour
- 1/2 tsp salt and 1/2 tsp black pepper
- 300 ml (1/2 pint) beef stock
- 1 tsp Worcestershire sauce
- 1 tsp dried sage (or 4 fresh sage leaves, chopped)
- 25 g (1 oz) butter
- 1 tbsp sunflower oil
- Fresh parsley, chopped for garnish
How To Make Mary Berry Liver and Bacon Casserole
- Prep the liver: Start by preheating your oven to 160 C (325 F). If your liver hasn’t been pre-sliced, use a sharp knife to remove any tough tubes or skin, then cut it into even, thin strips. In a shallow bowl, mix the plain flour with the salt and pepper. Toss the liver strips in the seasoned flour until they are lightly and evenly coated.
- Sear the liver quickly: Heat the sunflower oil in a large, heavy-based frying pan or a flameproof casserole dish over high heat. Add the liver strips and brown them quickly for about 1 minute on each side. You aren’t trying to cook them through yet; you just want a nice golden crust. Remove the liver and set it aside on a plate.
- Sauté bacon and onions: In the same pan, melt the butter over medium heat. Add the chopped bacon and sliced onions. Cook them together for about 8 to 10 minutes, stirring occasionally, until the bacon is slightly crisp and the onions have turned soft and golden. This slow-softening of the onions is what provides the natural sweetness to the gravy.
- Combine and thicken: If there is any seasoned flour left over from the liver, stir it into the onions and bacon for 1 minute. Gradually pour in the beef stock and Worcestershire sauce, stirring constantly to create a smooth, thickened base. Add the sage and bring the liquid to a gentle simmer.
- Transfer and bake: Return the browned liver and any resting juices back into the pan (or transfer everything to a casserole dish if you started in a frying pan). Cover with a tight-fitting lid and place it in the oven. Bake for 45 to 55 minutes. You are looking for the liver to be tender and the sauce to be thick and glossy.
- Adjust and serve: Once the time is up, remove the dish from the oven. Give it a gentle stir and taste for seasoning—liver can be quite savory, so you might only need a tiny pinch more salt. Sprinkle with fresh parsley and serve immediately while the gravy is piping hot.
Recipe Tips
- How to choose the best liver: Always try to use lamb’s liver if possible. It is much more tender and has a milder, sweeter flavor than pig’s or beef liver, which can sometimes be a bit grainy or metallic.
- Why quick browning is essential: Liver becomes tough if it is cooked too long at a high temperature. Searing it quickly just to get color and then finishing it slowly in the oven is the best way to keep it succulent.
- How to make it even richer: If you want a deeper flavor, you can sauté a few chopped mushrooms along with the onions, or add a tablespoon of tomato puree to the stock before it goes into the oven.
- Can I make this on the stovetop: Yes, if you prefer not to use the oven, you can simmer the casserole on the lowest possible heat on the stovetop for about 30 to 40 minutes, making sure the lid is tight so the liquid doesn’t evaporate.
What To Serve With Mary Berry Liver and Bacon Casserole?
This Mary Berry Liver and Bacon Casserole Recipe is a savory, rich main dish that needs a starchy or fresh pairing! Creamy Mashed Potatoes or a serving of Buttery Boiled Cabbage is the quintessential choice for a traditional British tea-time meal. For a balanced dinner, a side of Steamed Peas or Honey Roasted Carrots adds a lovely pop of color and sweetness that pairs perfectly with the salty bacon! A few Thick Slices of White Bread or a dollop of Onion Gravy pairs wonderfully with the earthy, savory notes of the lamb’s liver.
How To Store Mary Berry Liver and Bacon Casserole
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a saucepan or microwave, as over-heating the liver a second time can make it become quite firm.
- Freeze: While you can freeze this casserole for up to 1 month, the texture of the liver can sometimes change slightly upon thawing. If you do freeze it, ensure it is completely cold first and thaw it overnight in the fridge before reheating.
Mary Berry Liver and Bacon Casserole Nutrition Facts
- Calories: 295
- Total Fat: 16g
- Cholesterol: 280mg
- Sodium: 720mg
- Total Carbohydrates: 12g
- Dietary Fiber: 2g
- Protein: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you find the flavor of liver too strong, you can soak the raw slices in a bowl of milk for about 30 minutes before cooking. This helps to draw out some of the iron-like taste and further tenderize the meat.
Mary Berry often uses smoked bacon because it provides a lovely “campfire” depth to the gravy, but unsmoked bacon works just as well if you prefer a cleaner, saltier taste.
Yes, liver is incredibly nutrient-dense. It is an excellent source of Vitamin A, Iron, and B vitamins, making it a “superfood” in the traditional sense.
Try More Recipes:
- Mary Berry Slow Cooker Chicken Casserole Recipe
- Mary Berry Chicken and Bacon Casserole Recipe
- Mary Berry Slow Cooker Chicken Casserole Recipe
Mary Berry Liver and Bacon Casserole Recipe
Description
This Mary Berry Liver and Bacon Casserole Recipe is a comforting and economical classic featuring tender strips of lamb’s liver and crispy bacon in a rich, sage-infused onion gravy.
Ingredients
Instructions
- Preheat oven to 160 C and coat liver strips in seasoned flour.
- Brown the liver quickly in hot oil for 1 minute per side, then set aside.
- Melt butter in the pan and sauté onions and bacon until soft and golden.
- Stir in any remaining flour, then gradually add the stock and Worcestershire sauce.
- Add the sage and return the liver to the dish; bring to a simmer.
- Cover and bake in the oven for 45–55 minutes until tender.
- Garnish with fresh parsley and serve with mashed potatoes.
Notes
- Using lamb’s liver instead of pig’s liver is the best way to ensure a mild flavor and tender, buttery texture.
- Searing the liver very briefly is the secret to preventing it from becoming tough during the subsequent oven bake.
- Allowing the casserole to sit for just two minutes after baking helps the gravy settle and reach its maximum richness.
