Liver and Onions with Creamy Mash

Instructions

step 1 Place the chopped potatoes into a large saucepan, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until tender.
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step 2 While the potatoes cook, pat the liver slices dry and gently toss them in flour seasoned with salt and black pepper.
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step 3 Heat the oil or butter in a large frying pan over medium heat and add the sliced onions. Cook slowly for 8–10 minutes until soft and caramelized, then remove from the pan and set aside.
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step 4 In the same pan, increase the heat slightly and add the liver slices in a single layer. Cook for 2–3 minutes per side until browned on the outside but still slightly pink inside. Remove and set aside with the onions.
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step 5 Reduce the heat to medium and stir in the butter for the gravy. If a thicker gravy is desired, sprinkle in 1 tablespoon of flour and cook for 1 minute.
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step 6 Gradually pour in the beef stock, stirring continuously to avoid lumps. Add Worcestershire sauce, tomato paste, and thyme, and simmer until the sauce thickens.
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step 7 Return the liver and onions to the pan, spooning the gravy over the top. Simmer gently for 3–4 minutes until the liver is just cooked through and tender.
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step 8 Drain the cooked potatoes and mash with butter and warm milk until smooth and creamy. Season with salt and black pepper to taste.
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step 9 Serve the liver and onions generously over the creamy mash, spooning extra gravy on top.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock to loosen the gravy if needed. Mashed potatoes can be reheated in the microwave or on the stovetop with a little extra milk stirred in to restore creaminess. For best texture, avoid overcooking the liver when reheating.