Delia Smith Liver and Bacon Casserole Recipe

This traditional liver and bacon casserole is made with lamb’s liver, turkey bacon, onion, chopped tomatoes, and Worcestershire sauce. The liver is quickly seared in a frying pan, then transferred to a cast iron casserole dish and braised in the oven in a rich tomato gravy until tender. It serves 4 and is ready in about 1 hour.

I make this on cold weeknights when I want something filling without fussing over multiple pots. It is one of those old fashioned liver and bacon casserole recipes that always feels right with a pile of creamy mashed potato.

Liver and Bacon Casserole Ingredients

• 450g lamb’s liver, cut into bite-sized pieces
• 110g turkey bacon, chopped
• 1 medium onion, chopped
• 1 x 400g tin chopped tomatoes
• 1 tablespoon Worcestershire sauce
• 275ml chicken or beef stock
• 2 tablespoons plain flour, seasoned with salt and pepper
• A little oil for frying

What You’ll Need

A heavy, lidded casserole dish is the most useful piece of equipment for this recipe. A cast iron casserole holds heat evenly and can go from the hob straight into the oven.

You will also need a frying pan or cast iron skillet for quickly searing the liver.

How to Make Liver and Bacon Casserole

1. Preheat the oven

Preheat the oven to 180°C (160°C Fan / Gas Mark 4).

2. Fry the bacon and onion

Heat a little oil in a frying pan over medium heat. Add the chopped onion and bacon and cook for a few minutes, until the onion is soft and the bacon fat has rendered.

Transfer them to a casserole dish.

3. Coat the liver

Cut the lamb’s liver into bite-sized pieces. Toss it in the seasoned flour, making sure each piece is lightly coated. Shake off any excess flour.

4. Quickly sear the liver

Add a little more oil to the frying pan or cast iron skillet. Fry the liver over medium-high heat for 1–2 minutes, until browned on the outside but not cooked through.

Transfer the liver to the casserole dish with the bacon and onion.

5. Make the tomato gravy

Sprinkle any remaining flour into the pan juices and cook for 1 minute. Pour in the stock, scraping the bottom of the pan to loosen the browned bits.

Stir in the chopped tomatoes and Worcestershire sauce. Bring the sauce to a boil.

6. Cook in the oven

Pour the hot sauce over the liver, bacon, and onion. Cover the casserole dish tightly with its lid and bake for 45 minutes.

This gentle oven cooking gives the liver time to finish cooking in the rich tomato gravy.

7. Serve

Serve piping hot with creamy mashed potato or crusty bread.

What Makes Liver and Bacon Casserole Tender?

• Do not overcook the liver when searing: Brown it for only 1–2 minutes per side. It finishes cooking in the sauce in the oven. Cooking it completely in the frying pan first can make it tough.
• Choose lamb’s liver: It has a milder flavour and softer texture than beef or pig’s liver. If you find the flavour too strong, soak the liver in milk for 30 minutes, then pat it dry before coating it in flour.
• Use ham stock: Ham stock adds good depth and works particularly well with the turkey bacon. Chicken or beef stock can also be used.
• Season the flour: Add salt, pepper, and a good pinch of dried thyme to the flour before coating the liver.

What Should You Serve With It?

Creamy mashed potato is the classic partner for liver and bacon. It soaks up the rich tomato gravy and makes the meal especially comforting.

Boiled new potatoes are a lighter choice. For vegetables, try steamed green cabbage, kale, or garden peas.

Crusty bread is also ideal for mopping up the gravy.

Does It Reheat and Freeze Well?

Liver is best eaten fresh because it can become firmer when reheated. Leftovers can be kept in an airtight container in the fridge for up to 2 days.

Reheat gently on the hob or in the oven until piping hot. Avoid the microwave, as it can make the liver rubbery.

The casserole can be frozen for up to 3 months, although the liver may have a slightly grainier texture after thawing.

Can You Make Liver and Bacon Casserole in a Slow Cooker?

Yes. This recipe also works well as liver and bacon slow cooker meal.

Brown the liver and fry the bacon and onion on the hob as normal. Transfer everything to a slow cooker and pour over the tomato and stock sauce.

Cook on low for 5–6 hours or high for 3–4 hours. The liver will be very tender, although the pieces may break down more than they do with the oven method.

This also makes a good slow cooker liver and bacon or liver casserole slow cooker option.

Easy Ways to Change This Recipe

• Try different liver: Beef liver has a stronger flavour than lamb’s. Chicken livers are more delicate and can break down into the sauce.
• Add vegetables: Sliced mushrooms or diced carrots work well. Fry them with the onion and bacon before assembling the casserole.
• Add a splash of balsamic vinegar: Stir a little into the gravy for a deeper, richer flavour.
• Add herbs: A bay leaf, fresh thyme, or a pinch of dried oregano all work well.

Nutrition Facts

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 300mg
• Sodium: 650mg
• Total Carbohydrates: 15g
• Dietary Fibre: 2g
• Sugar: 4g
• Protein: 35g

Nutrition information is estimated per serving. Liver is an excellent source of protein, iron, and vitamin A.

You May Also Like:

• Delia Smith Cod Mornay Recipe

Frequently Asked Questions

How Long Does Liver and Bacon Casserole Take in the Oven?

Once assembled, the casserole cooks for 45 minutes at 180°C (160°C Fan / Gas Mark 4). Including preparation and searing, the total time is about 1 hour.

Can I Cook It on the Hob Instead?

Yes. Cover the casserole and simmer over very low heat for 30–40 minutes, stirring occasionally to prevent it from catching on the bottom.

How Do You Cook Liver and Bacon?

For a simple liver and bacon recipe, coat the liver lightly in seasoned flour and sear it quickly until browned. Then finish cooking it gently with the bacon, onions, stock, and tomato gravy.

Can I Use Lamb’s Liver?

Yes. Lamb’s liver is used in this lambs liver and bacon recipe. It has a relatively mild flavour and works particularly well with turkey bacon and onions.

Can I Prepare It the Night Before?

Yes. You can fry the bacon and onion, sear the liver, and prepare the sauce ahead of time. Assemble everything in the casserole dish and refrigerate.

When cooking from cold, allow about 10 extra minutes in the oven and make sure the casserole is piping hot before serving.

How Do I Cook Liver and Onions in the Oven?

If you want to know how to cook liver and onions in the oven, cook the onions first, quickly sear the floured liver, then combine them with the sauce in a covered casserole dish. Bake gently until the liver is cooked and tender.

What Other Liver Recipes Can I Try?

There are plenty of comforting liver dishes, including liver with bacon, liver and onions, liver casserole, and liver and sausage casserole.

For a liver & sausage casserole, sausages can be combined with a rich gravy for another hearty one-pot meal.

Delia Smith Liver and Bacon Casserole

Recipe by Mary Randolph

0.0 from 0 votes

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

320

kcal

This liver and bacon casserole is made with tender lamb’s liver, turkey bacon, onion, and chopped tomatoes in a Worcestershire sauce gravy, oven-baked at 180°C. Ready in 1 hour, serves 4.

Ingredients

• 450g lamb’s liver, cut into bite-sized pieces
  

• 110g turkey bacon, chopped
  

• 1 medium onion, chopped
  

• 1 x 400g tin chopped tomatoes
  

• 1 tablespoon Worcestershire sauce
  

• 275ml chicken or beef stock
  

• 2 tablespoons plain flour, seasoned with salt and pepper

• A little oil for frying

Directions

• Preheat:Heat the oven to 180°C (160°C Fan / Gas Mark 4).
• Fry the bacon and onion: Heat a little oil in a frying pan. Cook the bacon and onion for a few minutes, until the onion is softened and the bacon has rendered its fat. Transfer to a casserole dish
• Coat the liver: Cut the liver into bite-sized pieces and toss in the seasoned flour. Shake off any excess.
• Sear the liver: Add a little more oil to the pan and quickly fry the liver over medium-high heat for 1–2 minutes, until browned outside but not cooked through. Transfer to the casserole dish.
• Make the sauce: Add the remaining flour to the pan and cook for 1 minute. Pour in the stock, scraping up any browned bits. Stir in the chopped tomatoes and Worcestershire sauce, then bring to a boil.
• Bake: Pour the hot sauce over the liver, bacon, and onion. Cover and bake for 45 minutes.
• Serve: Serve piping hot with creamy mashed potato or crusty bread.

Notes

• Tenderness: Lamb’s liver is preferred for a melt-in-the-mouth texture compared to beef liver.
  
• Flavour: The Worcestershire sauce adds a crucial umami kick that balances the metallic taste of the liver.
  
• Slow cooker option: Brown the liver and bacon on the hob, then cook in a slow cooker on low for 5 to 6 hours.