Ingredients
- 700 g potatoes, thinly sliced
- 2 tablespoons sunflower oil
- 400 g lamb's liver, sliced
- 2 slices bacon, rind removed, finely chopped
- 2 onions, finely chopped
- 200 g swede, diced
- 200 g carrots, diced
- 2 tablespoons plain flour
- 2 cups (500 ml) chicken stock, preferably homemade
- 1 tablespoon chopped fresh sage or ½ teaspoon dried sage
- 3 teaspoons wholegrain mustard
- salt
- pepper
- 1 tablespoon (20 g) butter
Preparation
- Preheat the oven to 190°C.
- Place the potatoes in a large saucepan and pour in enough boiling water to cover them.
- Bring back to the boil, then cook for 4–5 minutes or until they are just tender.
- Drain well but gently to ensure the slices do not break.
- While the potatoes are cooking, heat the oil in a non–stick frying pan and brown the liver slices on both sides for about 1 minute, turning once.
- Transfer the liver to a casserole dish.
- Add the bacon, onions, swede and carrots to the frying pan and cook, stirring, over a moderate heat for 10 minutes or until the bacon and onions are golden.
- Sprinkle the flour over the vegetables and stir it in, then stir in the stock.
- Add the sage, 2 teaspoons of the mustard and seasoning to taste.
- Bring to the boil, stirring.
- Pour the bacon and vegetable mixture over the liver.
- Arrange the potato slices on top, overlapping them neatly and covering the vegetables and liver completely.
- Melt the butter in a small saucepan over a gentle heat and stir in the remaining 1 teaspoon of mustard.
- Brush the mustard butter over the potatoes and season lightly.
- Cook in the oven for 45 minutes or until the potatoes are browned and tender.
- Serve straight from the pot.