Classic Liver and Onions with Mashed Potatoes, Peas & Gravy

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Introduction

A timeless comfort dish, Liver and Onions with Mashed Potatoes, Garden Peas, and Rich Gravy is a hearty, nostalgic meal that delivers deep, savory flavors. Tender calf’s liver is pan-seared to perfection, paired with caramelized onions, creamy mashed potatoes, and sweet garden peas, all smothered in a thick, savory gravy. While liver can be divisive, when cooked properly—lightly coated, seared quickly, and kept moist—it becomes melt-in-your-mouth tender with a rich, mineral depth that pairs beautifully with the sweetness of onions and peas.

This dish is a nutrient powerhouse, packed with iron, protein, and vitamins, making it both satisfying and wholesome. Perfect for a traditional British or American-style supper, it’s a meal that brings warmth and nostalgia to the table.

Recipe: Liver & Onions with Mash, Peas & Gravy

Ingredients

For the Liver & Onions:

  • 1 lb (450g) calf’s liver (or beef liver), sliced ½-inch thick
  • 2 large onions, thinly sliced
  • ½ cup (60g) all-purpose flour, seasoned with salt & pepper
  • 3 tbsp butter (or oil)
  • 1 tsp Worcestershire sauce
  • ½ cup (120ml) beef stock

For the Mashed Potatoes:

  • 2 lbs (900g) potatoes (Russet or Yukon Gold), peeled & cubed
  • ½ cup (120ml) whole milk, warmed
  • 4 tbsp (60g) butter
  • Salt & pepper, to taste

For the Garden Peas:

  • 1½ cups (200g) frozen or fresh garden peas
  • 1 tbsp butter
  • Pinch of sugar (optional)

For the Thick Gravy:

  • 2 tbsp pan drippings (from liver & onions)
  • 2 tbsp flour
  • 1½ cups (360ml) beef stock
  • 1 tsp soy sauce (for depth)
  • Salt & pepper, to taste

Step-by-Step Instructions

1. Prepare the Mashed Potatoes

  1. Boil potatoes in salted water until tender (~15 mins).
  2. Drain, then mash with butter, warm milk, salt & pepper until smooth.
  3. Cover & keep warm.

2. Cook the Peas

  1. Boil peas in lightly salted water for 3-4 minutes (or microwave with butter).
  2. Drain, toss with butter & a pinch of sugar (if using).

3. Caramelize the Onions

  1. Melt 1 tbsp butter in a large skillet over medium-low heat.
  2. Add onions, cook 15-20 mins, stirring occasionally, until golden & sweet.
  3. Remove & set aside.

4. Sear the Liver

  1. Pat liver dry, then dredge lightly in seasoned flour.
  2. Heat 2 tbsp butter/oil in the same skillet over medium-high heat.
  3. Cook liver 2-3 mins per side (don’t overcook—it should be slightly pink inside).
  4. Remove & rest on a plate.

5. Make the Gravy

  1. In the same pan, add 2 tbsp flour to drippings, whisking for 1 min.
  2. Gradually pour in beef stock, stirring until thickened (~3-4 mins).
  3. Add Worcestershire & soy sauce, then season to taste.

6. Assemble & Serve

  1. Plate mashed potatoes, top with liver & caramelized onions.
  2. Spoon gravy generously over everything.
  3. Serve with buttered peas on the side.

Tips for Perfect Liver & Onions

✔ Soak liver in milk for 30 mins before cooking to mellow the flavor.
✔ Don’t overcrowd the pan—sear in batches for a good crust.
✔ Keep liver slightly pink inside to avoid toughness.
✔ Use beef stock (not broth) for a richer gravy.
✔ For extra flavor, deglaze the pan with a splash of red wine before making gravy.

Conclusion

This Liver and Onions with Mashed Potatoes, Peas & Gravy is a comforting, old-school classic that balances rich, savory flavors with creamy, buttery textures. When cooked right, liver is tender and delicious, not tough or bitter—especially when paired with sweet onions and a velvety gravy.

Perfect for a hearty weeknight dinner or a nostalgic Sunday supper, this dish proves that traditional cooking can be both simple and spectacular. Serve it with a dark ale or a glass of red wine for the full experience.

#ComfortFood #BritishClassic #HeartyMeal 🍽️

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