Liver and bacon hotpot


  • 700 g potatoes, thinly sliced
  • 2 tablespoons sunflower oil
  • 400 g lamb's liver, sliced
  • 2 slices bacon, rind removed, finely chopped
  • 2 onions, finely chopped
  • 200 g swede, diced
  • 200 g carrots, diced
  • 2 tablespoons plain flour
  • 2 cups (500 ml) chicken stock, preferably homemade
  • 1 tablespoon chopped fresh sage or ½ teaspoon dried sage
  • 3 teaspoons wholegrain mustard
  • salt
  • pepper
  • 1 tablespoon (20 g) butter


  1. Preheat the oven to 190°C.
  2. Place the potatoes in a large saucepan and pour in enough boiling water to cover them.
  3. Bring back to the boil, then cook for 4–5 minutes or until they are just tender.
  4. Drain well but gently to ensure the slices do not break.
  5. 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.
  6. Transfer the liver to a casserole dish.
  7. 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.
  8. Sprinkle the flour over the vegetables and stir it in, then stir in the stock.
  9. Add the sage, 2 teaspoons of the mustard and seasoning to taste.
  10. Bring to the boil, stirring.
  11. Pour the bacon and vegetable mixture over the liver.
  12. Arrange the potato slices on top, overlapping them neatly and covering the vegetables and liver completely.
  13. Melt the butter in a small saucepan over a gentle heat and stir in the remaining 1 teaspoon of mustard.
  14. Brush the mustard butter over the potatoes and season lightly.
  15. Cook in the oven for 45 minutes or until the potatoes are browned and tender.
  16. Serve straight from the pot.

Serves 4
Preparation: 30 minutes
Cooking: about 1 hour

Source: Soups & Casseroles
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