Lamb Liver with Onion Gravy and Mash
This high-protein lamb liver with onion gravy is served with creamy mashed potatoes and peas for a classic dinner. The liver cooks quickly in a thyme and Worcestershire gravy. Softened onions add a touch of sweetness and help balance the liver's strong flavour. With simple ingredients and enough for two, it’s a practical choice when you want a traditional meal without spending a lot of time in the kitchen.
Nutrition
- Calories 636kcal 99kcal
- Fat 20.9g 3.3g
- Carbs 59.3g 9.2g
- Protein 43.6g 6.8g
- Fibre 7.6g 1.2g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I don’t cook liver often, so I like having a simple way to prepare it that still feels familiar. The mash and peas keep it traditional, and the onion gravy softens the strong flavour of the liver while giving you plenty of sauce for the potatoes. Liver is naturally high in protein, and because it cooks in just a few minutes, most of the prep time goes into making the sides instead of the meat.
Tips and Variations
- Slice the liver to a similar thickness so the pieces cook at roughly the same rate.
- Replace the almond milk with semi-skimmed milk if you prefer a more traditional mashed potato flavour.
- Use shallots instead of onion for a slightly sweeter, milder gravy.
- Stir a little Dijon mustard into the finished gravy for a sharper flavour.
- Swap the peas for steamed green beans or curly kale.
- For a gluten-free version, use a suitable gluten-free plain flour and check the stock and Worcestershire sauce labels.
Meal Storage
Allow leftovers to cool, transfer them to airtight containers and refrigerate within two hours of cooking. Store for up to 3 days, keeping the liver and gravy separate from the mashed potatoes and peas where practical.
Freezer tips
The cooked liver and onion gravy can be frozen in an airtight, freezer-safe container for up to 2 months. The mash and peas can also be frozen separately, although the potatoes may have a slightly softer texture after reheating.
Thaw frozen portions overnight in the fridge. Reheat the liver and gravy gently in a covered pan, and heat the mash and peas separately until everything is steaming hot throughout. Reheat leftovers only once.
Frequently Asked Questions
No. Soaking lamb liver is optional, but it can help soften its stronger flavour. If you choose to soak it, leave the slices in milk for about 30 minutes, then drain and pat them thoroughly dry before coating them in flour.
Avoid cooking it for longer than necessary. Liver cooks quickly, so use evenly sliced pieces and follow the cooking time and temperature guidance in the Method rather than leaving it in the pan to simmer for a long time.
Yes. Defrost it completely in the fridge before cooking, then pat it thoroughly dry with kitchen paper.
Replace the spelt flour with a suitable gluten-free plain flour. You should also check that the beef stock and Worcestershire sauce you use are labelled gluten-free.
Yes. Beef liver usually has a stronger flavour and may be sold in thicker slices, so slice it evenly and adjust the cooking time according to the thickness.
Closing Note
If you’re new to cooking liver, this recipe keeps the flavours familiar with onion gravy, mash, and peas. The light flour coating also helps thicken the gravy as it cooks. If you want to try something different, you can make lamb liver with tomato sauce and rice instead.
- 💪 High Protein
- 🧊 Freezer Friendly
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