How to do Lamb’s Liver and Onion Gravy with Hashed Potato and Peas

Ingredients:

• 500g lamb’s liver, trimmed and sliced
• 2 onions, sliced
• 2 garlic cloves, minced
• 2 tbsp plain flour
• 2 tbsp olive oil
• 2 tbsp butter
• 500ml beef stock
• Salt and black pepper, to taste

For the mashed potatoes:

• • 4 medium-sized potatoes, peeled and quartered
  • 2 tbsp butter
  • 50ml milk
  • Salt and black pepper, to taste

For the peas:

• • 250g frozen peas
  • 2 tbsp butter

Preparation:

1. Start by making the mashed potatoes. Boil the potatoes in salted water until they are tender. Drain the potatoes and mash them with the butter and milk until smooth. Season with salt and pepper to taste.
2. For the peas, cook the frozen peas in boiling salted water for 3-5 minutes until they are tender. Drain the peas and toss them with the butter. Season with salt and pepper to taste.
3. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onions and garlic and cook for 5-7 minutes until softened.
4. Season the sliced lamb’s liver with salt and black pepper. Dredge the liver in plain flour.
5. In a separate large frying pan, melt the butter over medium-high heat. Add the liver and cook for 2-3 minutes on each side until browned.
6. Add the browned liver to the pan with the onions and garlic. Pour in the beef stock and bring the mixture to a boil.
7. Reduce the heat to low and let the mixture simmer for 15-20 minutes until the liver is cooked through and the gravy has thickened. Season with salt and pepper to taste.
8. Serve the lamb’s liver and onion gravy hot with the buttery mashed potatoes and peas on the side.