Delia Smith Liver and Bacon Casserole Recipe (Rich Tomato Gravy)

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This rich liver and bacon casserole recipe is made with tender lamb’s liver, bacon, onion, chopped tomatoes, and Worcestershire sauce. The liver is seared quickly then braised in the oven until soft and full of flavour. It serves 4 and is ready in about 1 hour.

I grew up thinking I hated liver until I tried it cooked this way — the slow braising in tomato gravy takes away any toughness and the bacon makes everything better.

Liver and Bacon Casserole Ingredients

450g (1 lb) lamb’s liver, cut into bite-sized pieces (beef or pig’s liver also work)
110g (4 oz) bacon, chopped
1 medium onion, chopped
1 × 400g tin chopped tomatoes
1 tablespoon Worcestershire sauce
275ml (½ pint) ham or beef stock
2 tablespoons plain flour, seasoned with salt and pepper
A little oil, for frying

Delia Smith Liver and Bacon Casserole Recipe

How to Make Liver and Bacon Casserole

Fry the bacon and onion. Heat a little oil in a frying pan over medium heat. Fry the chopped onion and bacon together for a few minutes until the onion is soft and the bacon fat has rendered. Transfer to a casserole dish and set aside.
Coat the liver. Cut the liver into bite-sized pieces. Toss them in the seasoned flour until lightly coated, then shake off any excess.
Sear the liver. Add a splash more oil to the frying pan if needed. Fry the liver quickly over medium-high heat for just a couple of minutes until browned on the outside but not cooked through. Transfer to the casserole dish with the bacon and onion.
Make the sauce. Sprinkle any remaining flour into the pan juices and cook for one minute. Pour in the stock, scraping up any bits stuck to the bottom, and bring to a boil. Stir in the chopped tomatoes and Worcestershire sauce.
Braise in the oven. Pour the hot sauce over the liver, bacon, and onion in the casserole dish. Cover tightly with a lid and bake at 180°C (350°F) for 45 minutes.
Serve. Serve straight away while piping hot.

What Is the Secret to Tender Liver and Bacon Casserole?

The single biggest mistake is overcooking the liver at the searing stage. You only need to brown it for a minute or two per side — 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.

For the mildest, most tender result, choose lamb’s liver. It has a gentler flavour and softer texture than beef or pig’s liver. If you find the taste too strong, soak the raw slices in milk for 30 minutes before patting dry and flouring — this draws out the metallic edge.

Ham stock gives the best depth of flavour here because the saltiness works with the bacon, but chicken or beef stock are perfectly fine alternatives. For the seasoned flour, mix 2 tablespoons of plain flour with a good pinch of salt, pepper, and a little dried thyme. If you enjoy rich, slow-braised suppers like this, you might also like 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 of the liver. If you are looking for another comforting British casserole, try this sausage casserole with red wine.

Does This Reheat Well?

Liver is best eaten fresh — 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, and 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.

Liver and Bacon Casserole Recipe Nutrition Facts

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

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

FAQs

Why is my liver tough?

Overcooking is almost always the cause. Sear the liver for just a minute or two, then let the 45-minute oven braise do the rest.

Can I cook this on the hob instead of the oven?

Yes — cover the pan and simmer on the lowest heat for 30–40 minutes, stirring now and then to stop it catching.

Can I add mushrooms?

Sliced chestnut or button mushrooms work well here. Fry them with the onion and bacon in step 1.

Should I soak liver in milk before cooking?

Soaking lamb’s liver in milk for 30 minutes draws out some of the stronger flavour. Pat the slices dry afterwards and coat in flour as normal.

Which is better — lamb’s liver or beef liver?

Lamb’s liver is milder and more tender, which is why most British recipes call for it. Beef liver has a stronger, more iron-rich taste that some prefer.

How does Delia’s liver casserole compare to the Hairy Bikers’ version?

The Hairy Bikers serve their liver and bacon as a pan-fry with onion gravy rather than a casserole. Delia’s version braises everything together in the oven with tomatoes and Worcestershire sauce for a richer, thicker result.

Can I make this ahead of time?

You can sear the liver and prepare the sauce in the morning, then assemble in the casserole dish, cover, and refrigerate. Add 10 minutes to the oven time when cooking from cold.

Is liver and bacon casserole good for you?

Liver is one of the most nutrient-dense foods you can eat — packed with iron, vitamin A, and B vitamins. If you enjoy cooking with liver, this chicken liver pâté is another great way to use it.

Can I use chicken livers instead?

Chicken livers are milder but much smaller and softer. They will break down more in the sauce, giving a thicker gravy rather than distinct pieces.

Try More Recipes:

Delia Smith Jambalaya Recipe
Delia Smith Jacket Potatoes Recipe
Delia Smith Hungarian Goulash Recipe