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Layered Heart Casserole       HT   MC   120mins

Serves 4        Hot   Offal  Pork  Vegetables  Herbs  Main course 



4 Lambs' Hearts, sliced

1 Onion, chopped

100g/4oz Mushrooms, sliced

3 tbsp Oil

100g/4oz Fresh Breadcrumbs

1 teasp Fresh Sage, chopped

Salt and Black Pepper

100g/4oz Streaky Bacon, chopped

300ml/10fl.oz. Beef Stock

150ml/5fl.oz. Natural Yogurt

1 Egg

50g/2oz Cheddar Cheese, grated





1. Preheat the oven to 170C, 325F, Gas mark 3 and grease an ovenproof dish.


2. Heat the oil in a frying pan and quickly brown heart slices on both sides. Remove from pan and reserve.


3. Add onion and mushrooms to pan and sauté till golden. Remove from the heat and add 3oz/75g of the breadcrumbs, sage and seasoning. Mix well.


4. Arrange half the heart slices in the bottom of the prepared dish. Cover with the crumb mixture then with the rest of the heart slices.


5. Sprinkle the bacon over the hearts and pour in the stock. Bake, uncovered, in the centre of the oven for 1 ¼ hours.


6. Beat the yoghurt and egg together and add the cheese. Mix well then pour over casserole. Sprinkle with remaining breadcrumbs then bake for a further 30 minutes until set and golden. Serve immediately.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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