Chicken liver shepherd’s pie

YOU
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (5)

500.00 g chicken livers — cleaned
sea salt and freshly ground black pepper
2.00 onions — sliced into rings
410.00 g peas — fresh
6.00 potatoes — peeled, boiled until tender, mashed with a bit of butter and nutmeg
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Method:

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.



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