Liver and Onions with Mashed Potatoes and Peas

Liver and Onions with Mashed Potatoes and Peas is a classic comfort food recipe made with tender pan fried lamb’s liver, rich caramelised onion gravy, creamy buttery mashed potatoes, and sweet garden peas. This hearty homemade dinner is packed with deep savoury flavour and traditional charm, making it a perfect family meal for cozy weeknight dinners or classic British and Australian style comfort food lovers.

This easy comfort-dish mixes soft, pan-fried lamb’s liver with sweet onion gravy, creamy buttery mashed potatoes, and minty peas. It’s full of rich flavor but simple to make. Great for family dinners, it warms you up and brings classic British/Australian homestyle taste to your table.

Ingredients

• 500 grams lamb’s liver, trimmed and cut into 1 cm slices

• 250 milliliters whole milk (for soaking)

• 3 large white onions, thinly sliced

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• 3 tablespoons plain flour, seasoned with salt and pepper

• 300 milliliters beef or chicken stock

• 1 tablespoon Worcestershire sauce

• 3 fresh thyme sprigs

• 2 bay leaves

• 3 garlic cloves, finely minced

• 1 teaspoon Dijon mustard

• 900 grams floury potatoes (Maris Piper, Russet, or Sebago), peeled and quartered

• 120 milliliters full-fat milk, warmed

• 3 tablespoons salted butter (for mash)

• 2 tablespoons double or heavy cream

• 250 grams frozen or fresh garden peas

• 6 fresh mint leaves, roughly torn

• 1 teaspoon sea salt and freshly cracked black pepper

• 2 tablespoons fresh flat-leaf parsley, chopped (for garnish)

Liver and Onions with Mashed Potatoes and Peas: Directions

1. Put the sliced lamb’s liver in a shallow bowl and pour over the 250 milliliters of milk. Soak for at least 30 minutes. Drain the milk, pat the liver dry with paper towel, and season lightly with salt and pepper.

2. In a large frying pan, melt 4 tablespoons unsalted butter with 2 tablespoons olive oil over medium-low heat. Add the thinly sliced onions, 3 thyme sprigs, and 2 bay leaves. Cook slowly for 25–30 minutes, stirring now and then, until the onions are soft and golden. Add the minced garlic in the last 2 minutes. Remove the thyme and bay leaves, then set the onions aside.

3. While the onions cook, place the quartered potatoes into a large pot of cold, salted water. Bring to a boil, then simmer for 18–22 minutes until a fork goes through easily. Drain well and let the potatoes steam for 3–4 minutes.

4. Put the potatoes back into the warm pot and mash until smooth. Stir in 3 tablespoons salted butter, 120 milliliters warmed full-fat milk, and 2 tablespoons heavy cream until the mash is creamy. Add salt and black pepper for taste, then keep it warm.

5. Lightly coat each liver slice in the seasoned 3 tablespoons of plain flour. Heat the same frying pan over medium-high with a small drizzle of oil. Fry the liver 2–2½ minutes on each side until brown on the outside but still a little pink inside. Cook in batches if needed. Transfer cooked liver to a warm plate.

6. Return the caramelized onions to the pan. Mix in 1 teaspoon of Dijon mustard and 1 tablespoon of Worcestershire sauce. Pour in 300 milliliters stock and simmer for 4–5 minutes until the gravy thickens a bit. Taste and adjust salt and pepper if needed.

7. Boil a small pot of water with a little salt in it. Add the 250 grams peas and cook 2–3 minutes until tender and bright green. Drain and toss with 6 torn mint leaves and a small knob of butter.

8. Spoon mashed potatoes onto warm plates, place liver slices beside them, and spoon over the onion gravy. Serve with the peas and sprinkle 2 tablespoons chopped parsley and extra black pepper on top.