Delia Smith Liver and Bacon Casserole Recipe

This traditional liver and bacon casserole is made with lamb’s liver, smoked bacon, onion, chopped tomatoes, and Worcestershire sauce. The liver is seared quickly 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 British suppers that always feels right with a pile of mashed potato.

Liver and Bacon Casserole Ingredients

• 450g lamb’s liver, cut into bite-sized pieces
• 110g smoked bacon, chopped
• 1 medium onion, chopped
• 1 x 400g tin chopped tomatoes
• 1 tablespoon Worcestershire sauce
• 275ml ham 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 important piece of kit here. A Le Creuset Signature round casserole or a ProCook cast iron casserole both hold heat evenly and go straight from hob to oven. For searing the liver, a Lodge cast iron skillet gives the best crust at high heat.

How to Make Liver and Bacon Casserole

1. Preheat the oven. Set 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. Fry the chopped onion and bacon for a few minutes until the onion is soft and the bacon fat has rendered. Transfer to a casserole dish.
3. Coat the liver. Cut the liver into bite-sized pieces. Toss in the seasoned flour until lightly coated, then shake off any excess.
4. Sear the liver. Add a splash more oil to a heavy frying pan or cast iron skillet. Fry the liver quickly over medium-high heat for 1 to 2 minutes until browned on the outside but not cooked through. Transfer to the casserole dish.
5. Make the sauce. Sprinkle any remaining flour into the pan juices and cook for 1 minute. Pour in the stock, scraping up the bits stuck to the bottom. Stir in the chopped tomatoes and Worcestershire sauce and bring to a boil.
6. Braise in the oven. Pour the hot sauce over the liver, bacon, and onion in a lidded casserole dish, such as a Le Creuset or ProCook cast iron. Cover tightly and bake for 45 minutes.
7. Serve. Serve straight away while piping hot with mashed potato or crusty bread.

What Makes This Liver and Bacon Casserole Tender?

• Do not overcook at the searing stage. Brown the liver for 1 to 2 minutes per side only. It finishes cooking gently in the sauce during the 45-minute braise. If you fry it all the way through first, no amount of braising will rescue it.
• Choose lamb’s liver for the mildest result. It has a gentler flavour and softer texture than beef or pig’s liver. If you find the taste too strong, soak the slices in milk for 30 minutes before patting dry and flouring.
• Use ham stock for the best depth of flavour. The saltiness works well with the bacon. Chicken or beef stock are fine alternatives.
• Season the flour with dried thyme. Mix 2 tablespoons of plain flour with a good pinch of salt, pepper, and a little dried thyme before coating the liver. If you enjoy rich braised suppers like this, try this Hungarian goulash.

What Should You Serve on the Side?

Creamy mashed potato is the classic partner. It soaks up every drop of the rich tomato gravy. Boiled new potatoes work well too if you want something lighter.

On the vegetable side, steamed green cabbage or kale is traditional. A handful of garden peas adds colour and sweetness that cuts through the richness.

Crusty bread on the side makes sure no gravy goes to waste. For another comforting British casserole, try this sausage casserole with red wine.

Does This Reheat and Freeze Well?

Liver is best eaten fresh as it does become firmer with each reheat. Leftovers will keep 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 tends to make liver rubbery.

You can freeze this casserole for up to 3 months, but the liver texture may become slightly grainier after thawing.

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

Yes. Brown the liver and fry the bacon and onion on the hob as normal, then transfer everything to a slow cooker. Pour the tomato and stock sauce over the top.

Cook on low for 5 to 6 hours or on high for 3 to 4 hours. The liver will be very tender, though pieces may break down more than in the oven method. If you like slow cooker recipes, this slow cooker chicken casserole is another good one.

Easy Ways to Change This Recipe

• Different liver. Pig’s liver is softer and milder than lamb’s. Beef liver has a stronger, more iron-rich taste. Chicken livers will break down more in the sauce, giving a thicker gravy.
• Add vegetables. Sliced mushrooms or diced carrots work well. Fry them with the onion and bacon before assembling.
• Add red wine. Replace half the stock with red wine for a richer, deeper gravy.
• Herbs. A bay leaf, a sprig of thyme, or a pinch of dried oregano all suit this dish.

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.

Frequently Asked Questions

How long does liver and bacon casserole take in the oven? This casserole bakes for 45 minutes at 180°C once assembled. Total time including prep and searing is about 1 hour.

How does Delia Smith’s liver casserole compare to Mary Berry’s? Delia’s version uses chopped tomatoes and Worcestershire sauce for a rich gravy. Mary Berry’s recipe leans more on onion gravy with a simpler, lighter sauce.

Can I cook liver and bacon casserole on the hob instead? Yes. Cover the pan and simmer on the lowest heat for 30 to 40 minutes, stirring now and then to stop it catching on the bottom.

Can I prepare this casserole the night before? You can sear the liver and make the sauce in the evening, then assemble in the casserole dish and refrigerate. Add 10 minutes to the oven time when cooking from cold.

What other Delia Smith casserole recipes are there? Try the slow cooker chicken casserole or the beef stew for more comforting one-pot suppers.

You May Also Like:

• Delia Smith Hungarian Goulash Recipe
• Delia Smith Beef Stew Recipe
• Delia Smith Sausage Casserole with Red Wine Recipe