Liver and onion casserole with pancetta recipe

  • Serves 4
  • 10 mins to prepare and 4 hrs to cook
  • 493 calories / serving
  • Freezable
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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.

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. 

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. 

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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 tin plum tomatoes
  • 500ml beef stock
  • Energy 2040kj 493kcal 25%
  • Fat 25g 36%
  • Saturates 7g 37%
  • Sugars 7g 8%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 16.9g Protein 49.8g Fibre 2.7g


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