Liver Mustard Hotpot

Liver is a fairly big food for me. I spent so many years without getting to eat it because the ex wife considered it as something that was never to appear in the house. So, now being single again, I can come up with dishes like this Liver Mustard Hotpot.

Actually, using mustard as a flavour was one of those ‘spur of the moment’ things. Paprika was my original thought. I use that so often that it does get a little boring. Thus sparked the idea of using mustard. It worked well for the taste too.

Liver is a great meat for cooking a frugal and low cost meal plus it is quite easy to cook. This combination turned out very well and is certainly worth trying.

Liver Mustard Hotpot

Serves 1

Preparation: 60 minutes


  • 150g/5oz Pork Liver
  • ½ medium Brown Onion
  • 200g/7oz chopped Plum Tomato (from a can)
  • 60g/2oz frozen Mixed Vegetables
  • 3 or 4 New Potatoes (see method)
  • ½ Tbsp Oil
  • 1 tsp Mustard
  • Salt
  • Pepper


  1. Turn the oven on to heat to 200°C/400°F/Gas Mark 6.
  2. Peel and chop the onion.
  3. Cut the the liver into pieces around 2cm/¾in square.
  4. Heat the oil in a pan or wok over a medium-high heat until a small piece of onion sizzles when dropped in.
  5. Add the liver and onions to the pan so that they begin to cook. Spoon in the mustard so that the flavour is absorbed. Note that it may stick a little and take some stirring to get it to fully mix.
  6. Once the liver is showing signs of browning and the onions are beginning to soften (around 2-3 minutes) then add the mixed vegetables. Stir well so that they pick up the flavours from the pan. Continue to cook for 3-4 minutes.
  7. Add the chopped tomatoes with juice. Add in about 3 Tbsp of water plus a little salt and pepper then bring to the boil.
  8. Reduce the heat to a high simmer then cook for 4-5 minutes to thicken a little.
  9. Slice the potato fairly thinly while the sauce is cooking. I find it best to use 1 or 2 slightly larger ones to form a ring around the edge. Then use smaller for slices to fill the middle area. A single larger potato could also be used.
  10. Pour the liver mixture into an oven proof dish around 20cm/8in in diameter.
  11. Layer the potato over the liver mixture with the slices overlapping.
  12. Put the dish in the hot oven then cook for 40 minutes so that the potato is beginning to brown and crispen a little.
  13. Perfect to serve alone. Add some additional vegetables to accompany this Liver Mustard Hotpot if you want a little more on your plate.


The basic liver mixture for this meal would also work as a sauce. Just cook longer in the pan so that the liver gets tender. Serve with some mashed potato and extra vegetables to get another great meal.

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