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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Christmas Beef & Liver Casserole

Introduction & Inspiration

During these cold winter months, a good nutrient dense casserole packs in a lot of flavour and is particularly satisfying!

This comforting Beef & Liver Casserole is a perfect winter warmer. The creamy mash layer on top is a wonderful accompaniment that I am sure you'll enjoy.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Dish (makes 2 good sized servings)

Ingredients for the Base:


250g Minced Meat

70g Veal Liver (chopped into little cubes)

15ml Bone Broth

55g Oven Roasted Bone Marrow (scooped out of the bone)

55g Tallow

Salt To Taste


Ingredients for the 'Mash' Topping:


150g Pressure Cooked Beef Tripe

100ml Bone Broth (or Hot Water)

85g Tallow - softened

Salt To Taste


Ingredients for the Topping Decorations:


Sprig of Parsley (for decoration - Optional)

5 g Crispy Parma Ham Flakes

3 x Christmas Shapes made out of Beef or Tripe Sheets

1 x Red Dot (Raspberry Jelly - Optional)

Tiny dots of cooked egg white & yolk (Optional - to decorate the Christmas shapes)

Recipe Instructions

Instructions for the base:


Chop the liver into small cubes and then place in a medium sized pan with the minced meat and the bone broth. Place on a medium heat and cook until the meat is cooked, stirring often.

Check to see if any salt needs adding. If so, add and stir in well.

Pour the cooked mixture into an adequately sized serving dish.


Instructions for the topping:


Place the beef tripe in a high-speed blender with the bone broth (or hot water) and touch of salt.


Blend until the mixture is smooth, and then pour the mixture into a glass bowl.


At this point add the softened tallow and use an immersion blender to cream the tallow with the beef tripe mixture.


Perform a taste test to see if any additional salt is required (add if necessary and mix again).


Scoop the beef tripe 'mash' on top of the meat and use a spatula to spread evenly to cover the meat.


Use a fork and add a few swirl patterns to the top of the 'mash' if desired, along with a sprig of parsley and the Crispy Parma Ham Flakes and Reindeer shapes.


Enjoy warm or allow to cool, then place in the fridge until ready to serve.



Check out my Bone Broth - Pressure Cooker, Beef Tripe - Pressure Cooker, Crispy Parma Ham Flakes, Beef Crackling and Oven Roasted Bone Marrow recipes for instructions on how to make all of these.

If you do not have any liver on hand, then some added sausage (Nitrate, Nitrite & Additive Free) is a perfect substitute and gives the dish a lot of wonderful added flavour.

Ideally, purchase your meat, fat, bones and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any fruit or herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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