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Peppered liver with a sweet potato mash

Name: Peppered liver with a sweet potato mash
Yield: Serves 4
Cuisine: British recipes
Ingredients: 600g sweet potatoes, cut into chunks; 1 tbsp runny honey; 6 medium shallots, sliced; 1½ tbsp sunflower oil; 1 garlic clove, crushed; 150ml Guinness; 3 tbsp plain flour; 300ml beef stock; 2 tsp caster sugar; 2 tsp white wine vinegar; 1 tsp Worcestershire sauce (optional); 1 tsp coarse ground black pepper; 4 x 125g slices calf’s liver; Cooked spinach, to serve

Published: 30 Sep 08
Updated: 4 Mar 25

This tasty peppered liver dish is especially good for you as it’s low in calories and rich in iron.

Easy
October 2008

Test kitchen approved

Serves 4
Ready in 35 min

This tasty peppered liver dish is especially good for you as it’s low in calories and rich in iron.

Dairy-free

Nutrition: per serving

Calories: 399kcals
Fat: 11.7g (2g saturated)
Protein: 29.9g
Carbohydrates: 50.1g (16.3g sugar)
Salt: 1g

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Ingredients

600g sweet potatoes, cut into chunks
1 tbsp runny honey
6 medium shallots, sliced
1½ tbsp sunflower oil
1 garlic clove, crushed
150ml Guinness
3 tbsp plain flour
300ml beef stock
2 tsp caster sugar
2 tsp white wine vinegar
1 tsp Worcestershire sauce (optional)
1 tsp coarse ground black pepper
4 x 125g slices calf’s liver
Cooked spinach, to serve

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Method

Boil the sweet potatoes in a pan of lightly salted water for 15 minutes, until tender. Drain, mash with the honey, season and keep warm.
Meanwhile, put the shallots in a large frying pan with 200ml water and boil until the water evaporates. Add ½ tablespoon of oil and fry the shallots, stirring, until caramelised.
Add the garlic and Guinness and boil until the liquid is reduced to 3-4 tablespoons. Stir in 1 tablespoon of flour, then gradually stir in the stock and sugar and simmer for 2 minutes. Add the vinegar and Worcestershire sauce (if using) and season to taste.

Mix the pepper with the rest of the flour and use to coat the liver. Put the remaining oil in a non-stick frying pan and fry the liver for 1-2 minutes each side, until pink. Serve with the mash, sauce and cooked spinach.