There’s something deeply nostalgic about the smell of liver and onions bubbling away — it reminds me of Sunday lunches at my nan’s house. The kind where the windows fog up, the gravy spoon stays in the pot, and everyone’s a bit too full but happy. This slow cooker version? It’s got all the comfort, none of the stress.
I’ll be honest — liver isn’t everyone’s first pick. But hear me out. When it’s done right — slow-cooked until buttery soft, wrapped in smoky bacon, with a rich, peppery gravy — it’s magic. Add some creamy mash and green peas, and it’s like giving your taste buds a warm jumper.
Why You’ll Love It
- It’s a proper one-pot wonder — no faff, barely any cleanup.
- Great for busy weekdays — prep it in 20 minutes, then let it do its thing.
- It turns humble ingredients into something special.
- Bacon. That’s it. That’s the reason.
- Liver gets tender, not rubbery, thanks to the slow cooker.
- Tastes even better the next day — perfect for leftovers.
Ingredients
- 2 tbsp unsalted butter
- 4 rashers smoked back bacon, cut into strips
- 450g lamb’s liver, sliced
- 3 tbsp plain flour
- 1 onion, thinly sliced
- 500ml beef stock (from 1 cube is fine)
- 1 tsp Worcestershire sauce
- 1 bay leaf
- Salt and pepper, to taste
- Mashed potato and peas, for serving (optional but highly recommended)
How to Make It
Crisp up the bacon:
Melt half the butter in a nonstick pan over medium heat. Add the bacon and let it sizzle until golden and crispy. Remove with a slotted spoon and pop it on kitchen paper.
Sear the liver (just a bit):
Dust the liver slices with 2 tbsp flour, plus a generous pinch of salt. In the bacon fat, sear the liver for about 1–2 minutes on each side. You just want a bit of colour — it’ll finish cooking later. Set aside.
Soften the onions:
Add the remaining butter to the same pan. Tip in the onions and cook on medium-low for 8–10 minutes, until soft and just beginning to caramelise.
Get saucy:
Mix the remaining flour with a splash (2 tbsp-ish) of beef stock to make a paste. Pour the rest of the stock into your slow cooker, then stir in the Worcestershire sauce, bay leaf, and the flour paste. Give it a good stir so it’s smooth-ish.
Bring it all together:
Add the cooked liver, bacon, and onions to the slow cooker. Gently mix everything together — it’ll look a bit pale and weird now, but trust the process.
Let it work its magic:
Pop the lid on, set it to low, and leave it for 6–8 hours. You’ll come back to a rich, savoury stew that smells like you’ve cooked all day — because technically, you have.
Common Mistakes and How to Dodge Them
Why did my liver turn tough?
Most likely overcooked or sliced too thin. Stick to slow and low, and don’t slice it too fine — about 1cm thick is spot on.
Is it too floury?
Too much flour or not enough liquid can make the sauce gluey. Start with just enough to coat the liver and thicken the sauce gently.
Not enough flavour?
Worcestershire sauce is your friend here. Add an extra splash near the end if it’s tasting a bit flat.
Sauce too thin?
Take the lid off for the last 30 mins to reduce it slightly — or cheat with a spoonful of gravy granules. I won’t tell.
Storage and Reheating
- Fridge: Cool it fully, then store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Great for batch cooking!
- Reheating (Oven): Cover and bake at 180°C for 20–25 mins.
- Reheating (Microwave): Medium power, stirring every 1–2 mins until piping hot.
Frequently Asked Questions
Can I use pig’s liver instead?
You can, but lamb’s liver is a bit milder and more tender. Pig’s liver can be a bit stronger in flavour — just slice it thin.
What if I don’t have a slow cooker?
Use a lidded casserole dish and bake it in the oven at 150°C (300°F) for about 2 hours.
Can I skip the flour?
You can, but the sauce won’t thicken on its own. Try a cornflour slurry at the end instead.
What’s a good herb swap for bay leaf?
A sprig of thyme works well. Rosemary’s lovely too, but go easy — it’s bold.
Nutrition Facts (Per Serving):
- Calories: 379 kcal
- Fat: 22.4g
- Carbs: 6.7g
- Sugar: 2g
- Protein: 37g
- Sodium: 918mg
- Fibre: 0.9g
Try More Mary Berry Recipes:
Mary Berry Liver And Bacon Casserole Slow Cooker
Description
A rich and comforting slow-cooked classic, made with tender lamb’s liver, smoky bacon, and savoury gravy.
Ingredients
Instructions
- Fry bacon in half the butter until crispy. Remove and set aside.
- Dust liver with flour and sear briefly. Remove from pan.
- Cook onions in remaining butter until soft.
- Mix remaining flour with a little stock to make a paste.
- Add liver, bacon, onions, and all sauce ingredients to the slow cooker.
- Cook on low for 6–8 hours. Serve with mash and peas.
Notes
- Use thick slices of liver to avoid drying out.
- Add thyme or rosemary for a herby twist.
- Taste and adjust Worcestershire to your liking.
- Let the sauce reduce at the end if too thin.