750 g potatoes, peeled & thinly sliced 1 1/2 lb
30 ml vegetable oil 2 tbsp
500 g beef liver, sliced 1 lb
2 slices bacon, finely chopped
2 onions, finely chopped
1 rutabaga, diced
2 carrots, diced
30 ml all purpose flour 2 tbsp
450 ml beef or chicken stock 16 oz
15 ml fresh sage, chopped 1 tbsp
15 ml wholegrain mustard 3 tsp
salt & pepper to taste
15 ml butter 1 tbsp
Place potatoes in large saucepan and cover with water. Bring to boil and cook for 8 to 10 minutes or until they are just tender. Drain well but gently to ensure slices do not break.
While potatoes are cooking, heat oil in skillet and brown liver slices on both sides for about 1 minute, turning once. Transfer to casserole dish.
Add bacon, onions, rutabaga and carrots to skillet. Cook for 10 minutes over medium heat or until bacon and onions are golden. Sprinkle the flour over mixture and stir. Stir in stock. Add sage, 2 teaspoons (10 ml) mustard, salt and pepper. Bring to boil, stirring.
Pour bacon and vegetable mixture over liver. Arrange potato slices on top, overlappng them neatly and covering the casserole completely.
In a small pan, melt butter. Add remaining mustard. Brush mustard over potatoes and season with salt and pepper lightly. Bake in preheated 375 F (190 C) oven for 45 minutes or until potatoes are brown and tender.
Serves: 4