Liver, Bacon, Onions & Mash


 

Introduction

Snapshot

  • Serves: 4
  • Time: 10–15 min prep • 30–35 min cook • ~45–50 min total
  • Good for: classic comfort, economical midweek supper

Introduction

A kitchen-table favourite across Britain and Australia: tender liver, crisp bacon and sweet onions with a quick pan sauce, all beside creamy mash. It’s straightforward, nourishing and deeply satisfying — the kind of plate that makes conversation easy.

Ingredients

  • 4 slices beef liver (about 200 g each)
  • 8 bacon rashers
  • 2 large onions (about 500 g), thinly sliced
  • 2 tbsp vegetable oil (or dripping)
  • 500 ml beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato sauce (ketchup)
  • 500 g floury potatoes (e.g., Sebago/Desiree), peeled & diced
  • 50 g butter
  • 100 ml milk (lactose-free fine)
  • Sea salt and freshly ground black pepper
  • Chopped parsley, to garnish (optional)

Optional prep: Trim membrane/sinew from liver. For extra mildness, soak slices 15 min in milk, then pat dry.

Method

  1. Make the mash: Cover potatoes with cold salted water. Bring to the boil; cook 15–20 min until tender. Drain well, then mash with 50 g butter and 100 ml milk until smooth. Season and keep warm.
  2. Onions & bacon: Heat 1 tbsp oil in a large frying pan on medium. Cook onions 8–10 min until soft and lightly golden; push to one side. Add bacon; cook until crisp. Remove bacon (keep warm).
  3. Cook the liver: Add the remaining 1 tbsp oil. Increase heat to medium–high. Season liver and cook 2–3 min per side until browned outside and still blushing in the centre (tender at 57–60 °C if using a probe). Transfer to a warm plate; rest 5 min.
  4. Pan sauce: Lower heat to medium. Splash in the stock, Worcestershire and tomato sauce; scrape up browned bits. Simmer 3–5 min until slightly syrupy. Season to taste. (Thicker? Stir in 1 tsp cornflour mixed with 1 tbsp cold water; simmer 30–60 sec.)
  5. Serve: Spoon mash onto plates. Top with liver, bacon and onions. Ladle over sauce and scatter parsley.

Notes & Tips

  • Do not overcook the liver — a light pink centre stays tender; fully grey turns dry.
  • If the pan starts to scorch, add a splash of water/stock and reduce the heat.
  • For a richer gravy, melt in 1 tsp cold butter off the heat.
  • Gluten-free: Use a GF Worcestershire or 1 tbsp tamari + 1 tsp malt-free vinegar.

Variations

  • Lamb’s liver & sage: Swap beef liver for lamb’s; add 6–8 sage leaves to the onions.
  • Onion gravy: Stir 1 tsp mustard and 1 tsp malt vinegar into the sauce.
  • Bacon-onion mix-in: Chop bacon and fold back through the onions before serving.

Make-Ahead & Storage

  • Mash can be made 1 day ahead; reheat with a splash of milk.
  • Cooked liver is best eaten fresh; leftovers keep 1 day in the fridge — reheat gently in the sauce.

Footer blurb

“There is no sincerer love than the love of food.” — George Bernard Shaw

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