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Potato And Liver Casserole

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  Lambs liver 4 Ounce, skinned and diced (100 Gram)
  Seasoned flour 15 Milliliter (1 Tablespoon)
  Oil 15 Milliliter (1 Tablespoon)
  Onion 1 Medium, skinned and chopped
  Garlic 1 Clove (5 gm), skinned and crushed
  Canned tomatoes 7 Ounce (198 Gram)
  Mixed herbs 1 1⁄4 Milliliter (1/4 Teaspoon)
  Cooked shoulder ham/Cold bacon, minced 4 Ounce (100 Gram)
  Sugar 1 Pinch
  Potatoes 6 Medium, thinly sliced
  Single cream 30 Milliliter (2 Tablespoon)
  Chives 15 Milliliter, chopped (1 Tablespoon)
  Salt To Taste
  Pepper To Taste

Toss the liver in the seasoned flour.
Heat the oil in the uncovered pressure cooker and lightly fry until itis just firm.
Then remove it from the cooker.
Putin the onion and garlic and fry until just transparent.
Drain juices from tomatoes into the cooker.
Cut up the tomatoes, and add with the herbs.
Stir in the liver and ham.
Put contents of cooker in a casserole which will fit in the cooker.
Adjust seasoning with salt, pepper and pinch of sugar.
Cover with foil.
Rinse out the cooker and pour in 300 ml (1/2 pint) water.
Put in the trivet, place the potatoes on it and sprinkle with a little salt.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3 minutes.
Reduce pressure quickly.
Remove the potatoes from the cooker and arrange them on top of the meat in the casserole, spoon over the cream.
Place the casserole in the cooker, put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove casserole, sprinkle chopped chives over the potatoes and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Potato And Liver Casserole Recipe