Liver Casserole

Liver casserole using oil spray


500 grams, lamb liver
20 grams seasoned flour
Olive oil spray
1 large onion halved and sliced
500 ml stock

Boiled or mashed potatoes


Heat oven to 200/gas mark 6

1. Lightly spray frying pan with oil spray.

2. Cook sliced onions on medium heat for 5 to 6 minutes adding 2 to 3 tablespoons of stock or water if onions are sticking.

3. When cooked put into a casserole dish.

Recipe provided by John Larsen

4. Put the flour into a large plastic bag and season with salt and pepper.

5. Chop the liver into bite sized pieces removing any tubes or hard parts, put the chopped pieces of liver into the bag a few at a time and shake to cover the pieces in flour. Remove and place on a plate.

6. When all the liver is covered, lightly spray the frying pan with oil, and fry the liver for 3 to 4 minutes.

7. Add the liver to the casserole dish with the onions.

8. Add the flour to enough stock to mix to a paste, pour in the frying pan and heat, while continually stirring, then slowly add the rest of the stock, bring to a simmer and stir until thickened. (If stock does not thicken add one or two teaspoons of dried potato or gravy granules).

9. Pour gravy in to casserole dish and cook for 15 to 20 minutes.

10. Serve with boiled or mashed potatoes.

This recipe works with Beef or Pork liver (but these are higher in fat).

Please note I have not stated which stock to use as you can use home made stock or a stock cube.