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.
| Servings | Prep Time | Cook Time |
| 4servings | 35minutes | 40minutes |
| Servings | Prep Time |
| 4servings | 35minutes |
| Cook Time |
| 40minutes |
Ingredients
- Filling
- 350 g lamb's liver cut into 1 cm thick strips
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 strips bacon
- 150 g shallots peeled and cut into wedges
- 250 g carrots peeled and diced
- 150 g button mushrooms sliced if large
- 1 garlic clove crushed
- 1 tsp fresh rosemary finely chopped
- 1 1/4 cups diluted salt-reduced or homemade beef or vegetable stock hot
- 2 tbsp dry sherry
- Pastry
- 3/4 cup self-rising flour
- 1 1/4 cups fresh white breadcrumbs
- 1 tsp fresh rosemary finely chopped
- 50 g vegetable shortening
- About 1⁄3 cup cold water
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
Nutrients per serving: 650 calories, 34 g fat (12 g saturated), 37 g protein, 44 g carbohydrates (5 g fibre)
Best Health 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.
