Delia Smith Liver And Bacon Casserole

My nan used to make liver and bacon casserole on Sundays — always in a chipped enamel dish, always served with mash so creamy you could float in it. It wasn’t fancy. But it smelled like home, like safety. I’d sit at the table swinging my legs, pretending not to like the liver (I was seven and dramatic), but secretly loving every bite of that rich, beefy gravy.

Delia Smith’s take on liver and bacon casserole brings back all those memories, but with the structure and clarity only Delia could deliver. Her version still honours the spirit of traditional British cooking — humble ingredients, slow simmering, and food that wraps you up like a wool jumper.

If you’ve never been convinced by liver, this might just be the dish that changes your mind.

Ingredients List

• 500g lamb’s or calf’s liver — sliced thin. Lamb’s liver is milder and my go-to.
• 250g streaky bacon — smoky and salty, it makes the whole dish sing.
• 2 medium onions — sliced, they melt into the gravy beautifully.
• 3 cloves garlic, crushed
• 60g mushrooms — button or chestnut; earthy depth.
• 1 tbsp tomato puree — adds sweetness and body.
• 120g plain flour — for dredging and thickening.
• 500ml beef stock — the backbone of your gravy.
• Salt and black pepper, to taste

Swap note: If liver’s too bold for you, try chicken livers — softer flavour, shorter cooking time.

How to Make It

1. Prep the liver: Slice into bite-sized pieces. Pat dry.
2. Season your flour: Salt, pepper, and a pinch of paprika if you like. Dredge the liver, shaking off the excess.
3. Set aside 3 tbsp of that seasoned flour and mix it with a little cold water to make a smooth paste. This is your gravy thickener.
4. Fry the bacon in a large pan over medium heat until golden and just crisp. Remove it with a slotted spoon and set aside.
5. Turn up the heat and brown the liver quickly in batches — just colour, not cook through. Overcrowd the pan and you’ll stew it, not sear it.
6. Add mushrooms, onions, and garlic to the same pan. If the pan looks dry, throw in a knob of butter or a splash of oil. Cook gently until the onions are soft.
7. Return the liver and bacon to the pan, stir everything together.
8. Pour in the beef stock, add the tomato puree, and stir in your flour paste. Bring to a gentle simmer.
9. Cover and cook slowly for about 45–60 minutes on low heat. Stir occasionally, and resist the urge to poke at it too much.

I once left mine bubbling away while I popped to the shops — came back to a kitchen that smelled divine, but gravy like wallpaper paste. Don’t do that.

Common Mistakes

Why does my liver taste bitter?
You may have overcooked it. Liver needs a light touch — just browned and gently braised.

Why is the gravy gluey?
Too much flour or cooking it too long at a rolling boil. Keep it at a gentle simmer and stir occasionally.

Can I skip the flour?
Technically, yes. But it thickens the gravy and gives that signature body. I tried once without and regretted it — too watery.

Why is the liver chewy?
It was likely sliced too thick or overcooked. Thin slices and gentle simmering are key.

Storage and Reheating Tips

Fridge: Keeps for 3–4 days in a sealed container. The flavours deepen overnight.

Freezer: Cool completely, portion, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating options:

• Oven: 175°C, covered, 20–25 mins.
• Stovetop: Low heat, splash of water, lid on.
• Microwave: Medium heat, in 1-minute bursts, stirring between.

What to Serve With It

• Mashed potatoes — because they soak up the gravy like a dream.
• Steamed greens — savoy cabbage or green beans cut through the richness.
• Crusty bread — mop up every last drop. You deserve it.

FAQ Section

Can I make this gluten-free?
Yes, swap the flour for cornstarch or a gluten-free flour blend. Use a gluten-free stock.

Can I make it in a slow cooker?
Absolutely. Brown everything first, then cook on low for 6–7 hours.

What herbs go well in this casserole?
A bay leaf, some thyme, or even a sprig of rosemary work beautifully. Add early on for best flavour.

Do kids like this?
Surprisingly, yes — especially with extra mash and less liver. You can ease them into it by mixing in more bacon and less offal.

Try More Recipes:

• Delia Smith Shortcrust Pastry
• Delia Smith Pork Pie
• Delia Smith Meringue Pavlova
• Delia Smith Cauliflower Soup