Liver and onion casserole with pancetta recipe
Created by The Tesco Recipes team
A slight twist on the classic combination of liver and onion, this hearty casserole has added smoky pancetta which gives a delicious depth of flavour. This simple slow-cooked supper is packed full of flavour and super succulent meat.
See method- Serves 4
- 10 mins to prepare and 4 hrs to cook
- 493 calories / serving
- Freezable
- Dairy-free
Ingredients
- 750g (1 1/2lb) lamb's liver
- 3 tbsp seasoned flour
- 1 tbsp olive oil
- 2 onions, finely sliced
- 125g (3 1/2oz) smoked pancetta rashers, halved widthways
- handful sage leaves, sliced
- 400g peeled plum tomatoes
- 500ml beef stock
Each serving contains
- Energy
- 2040kJ 493.0kcal
- Fat
- 25g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 16.9gProtein 49.8gFibre 2.7g
Method
- Toss the liver in the seasoned flour and shake to remove any excess.
- In a large frying pan, heat the olive oil on a high heat. Add the liver and fry quickly so liver is browned but not cooked through. Set aside.
- In the slow cooker, add the onions, pancetta, sage, tomatoes, stock and seasoning.
- Mix well, then immerse the liver in the mixture. Replace the lid and cook on high for 4 hours or until the liver is tender. Spoon out of the slow cooker and serve with mashed potatoes and green beans.
- See more Lamb recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
