Mary Berry Liver and Bacon Casserole Recipe

This comforting liver and bacon casserole is a proper British classic: tender pieces of liver, smoky bacon, and softly sweet onions in a rich, savoury gravy. Done well, the liver stays delicate and moist, never dry or grainy, with a sauce you will want to mop up with mash. It is a straightforward, homely recipe with a few small tricks that make all the difference. Total time is about 1 hour 15 minutes, most of it hands off in the oven.

Ingredients

For soaking the liver (optional, but recommended)

• 450g lamb’s liver, trimmed and cut into 4cm pieces
• 250ml whole milk

For the casserole

• 200g smoked streaky bacon, cut into short strips
• 2 tbsp plain flour
• 1 tsp English mustard powder
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp sunflower oil (or light olive oil)
• 2 large onions, thinly sliced
• 2 garlic cloves, finely chopped
• 200g chestnut mushrooms, thickly sliced (optional)
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 400ml beef stock (hot)
• 1 bay leaf
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

To finish

• 1 tbsp chopped fresh parsley (optional)

How to Make Mary Berry Liver and Bacon Casserole Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the casserole cooks evenly.
• Soak the liver (optional): If you have time, place the liver in a bowl and pour over the milk. Leave for 20 minutes, then drain well and pat dry with kitchen paper. This helps mellow the flavour and encourages a more tender texture.
• Mix the coating: In a wide bowl or plate, mix the flour, mustard powder, salt, and pepper. Toss the liver pieces in the seasoned flour until lightly coated, then shake off any excess.
• Brown the bacon: Heat a large, ovenproof casserole dish (with a lid) over medium heat. Add the bacon and cook for 4 to 5 minutes until lightly golden and the fat has started to render. Lift the bacon out onto a plate, leaving the fat behind.
• Soften the onions: Add the oil to the dish, then add the sliced onions. Cook gently for 8 to 10 minutes, stirring often, until softened and lightly coloured. Stir in the garlic (and mushrooms, if using) and cook for 2 minutes more.
• Brown the liver briefly: Turn the heat up slightly. Add the floured liver to the pan in a single layer (work in batches if needed). Brown for 1 minute on each side. You are not cooking it through here, just adding colour. Remove to the plate with the bacon.
• Build the gravy: Stir the tomato purée and Worcestershire sauce into the onions. Pour in a splash of the hot stock and scrape the bottom of the pan to lift any tasty bits, then add the remaining stock. Add the bay leaf and thyme.
• Assemble and bake: Return the bacon and liver to the casserole dish, along with any resting juices. Bring to a gentle simmer, then cover with the lid and bake for 30 to 35 minutes, until the liver is just tender and the gravy is rich.
• Cool briefly and serve: Remove from the oven and rest, uncovered, for 5 minutes to let the gravy settle. Taste and adjust seasoning, then scatter with parsley if you like. Serve hot.

Tips for the Best Liver and Bacon Casserole

How do I stop liver from going tough?

Keep the browning quick and the oven time modest. Liver turns dry when it is cooked hard or for too long. A brief sear, then a gentle bake in plenty of gravy, keeps it tender.

My gravy is thin. How do I thicken it?

Simmer the casserole uncovered on the hob for 5 to 10 minutes, stirring occasionally, until reduced. If you need more help, mix 1 tsp cornflour with 1 tbsp cold water and stir it in, then simmer for 2 minutes.

Do I really need to soak the liver in milk?

No, but it is a good habit if you are new to cooking liver or feeding someone who is unsure. It softens the flavour slightly and can help the texture feel more delicate.

Can I add extra veg without ruining the sauce?

Yes. Mushrooms are a natural fit, and sliced carrots or celery work well too. If you add lots of vegetables, you may need an extra splash of stock so the casserole stays saucy.

Serving Suggestions

• Buttery mashed potatoes and peas
• Creamy mashed swede for a slightly sweeter side
• Steamed greens, such as cabbage or kale
• Crusty bread to mop up the gravy

Storage

Room temperature

Cool for up to 1 hour before refrigerating. Do not leave liver dishes out longer than that.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently on the hob over low heat until piping hot, adding a splash of stock or water if the sauce has thickened.

Freezing

Freeze in a well sealed container for up to 2 months. Thaw overnight in the fridge, then reheat slowly. Liver can change texture slightly after freezing, but it is still very good in a casserole gravy.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18 g
• Protein: 34 g
• Fat: 24 g
• Saturated fat: 9 g
• Sodium: 950 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs