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Chicken liver shepherd's pie

Recipe from: 3/21/1996 12:00:00 AM
Ingredients 5
Servings 4


  • 500
    chicken livers, cleaned
  • salt and freshly ground black pepper
  • 2
    onions, sliced into rings
  • 410
  • 6
    potatoes, peeled, boiled until tender and mashed with a little butter and pinch of nutmeg


Switch on the oven grill. Keeping the chicken livers intact, season them with salt and pepper to taste. Fry in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and set aside. Sauté the onion until soft and add the peas (plus a little of the liquid from the can) and chicken livers. Mix lightly and heat through. Spoon into an ovenproof dish and top with mounds of mashed potato. Grill for a few minutes until the potato turns brown. Serve with rice and a salad. Serves 3-4.

Read more on: poultry  |  grill

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