Liver, Bacon and Mushroom Pie
Nothing beats the smell of a pie baking in the oven, and this one is even more aromatic than most with its rosemary-flavoured crust.
Filling:
350 grams (12 oz) lamb’s liver, cut into 1 cm thick strips
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 strips bacon
150 grams (5 oz) shallots, peeled and cut into wedges
250 grams (8 oz) carrots, peeled and diced
150 grams (5 oz) button mushrooms, sliced if large
1 garlic clove, crushed
1 teaspoon finely chopped fresh rosemary
1 1⁄4 cups diluted salt-reduced or homemade beef or vegetable stock, hot
2 tablespoons dry sherry
Pastry:
3⁄4 cup self-rising flour
1 1⁄4 cups fresh white breadcrumbs
1 teaspoon finely chopped fresh rosemary
50 grams (2 oz) vegetable shortening
About 1⁄3 cup cold water
1. Preheat the oven to 350°F (180°C). Toss the liver in the flour and a little seasoning to lightly coat. Heat the oil in a heavy, deep frying pan, then stir-fry the liver and bacon until lightly browned. Transfer to a plate and set aside.
2. Add the shallots and carrots to the pan and cook, stirring frequently, until lightly coloured. Add the mushrooms and cook, stirring often, for 2 minutes, then add the garlic, rosemary, stock and sherry. Bring to a boil, stirring.
3. Return the liver and bacon to the pan and stir well. Transfer to a 1 litre pie dish, mounding the filling in the centre, then cool while making the pastry.
4. Combine the flour, breadcrumbs, rosemary, shortening and seasoning in a bowl. Stir in enough cold water to make a soft (not sticky) dough. Turn out onto a lightly floured surface and roll out to be slightly larger than the pie dish.
5. Dampen the rim of the dish, then gently lift the pastry over the filling and press the pastry to the rim to seal. Trim off any excess pastry with a sharp knife, make a steam hole in the middle and press the back of a fork or your thumb onto the pastry rim. Bake for 30–35 minutes until golden, then serve hot.
Tip: This recipe can be made ahead then cooled, covered and chilled for up to 48 hours. Reheat in a preheated 350°F (180°C) oven for 20 minutes before serving. Make sure the filling is piping hot.
Serves 4
Preparation time: 35 minutes
Cooking time: 40 minutes
Per serving: 650 calories, 34 g fat (12 g saturated), 37 g protein, 44 g carbohydrate, 5 g fibre
