For the mash (adjust to meet the needs of however many you're feeding):
2-3 cloves of garlic
Celeriac, if you like it
Turnip, if you like it
Swede, if you like it
Any combination of the above is just fine. Pop a spoonful of Marigold vegetable bouillon in the water and boil/simmer til tender.
While that's boiling away, prepare the liver and bacon:
Trimmed, lean bacon
Red onions, sliced thinly
Lamb's liver, rinsed well and checked over, trimmed and cut into pieces of your preference size wise
Just saute off the bacon and onion in some low-fat cooking spray until well browned and the onion is slippery and soft. You can add a splash of balsamic vinegar too if you like, which will make it taste deleeeeeeeeshios.
All you do then is mash your mash, adding (if you like) a bit of wholegrain mustard, or some Quark, and some salt and pepper to taste. Leave it in the saucepan with a teatowel clamped over it and the lid on top to keep it warm, and get on with doing your liver. It really doesn't need very long - just a few minutes, or it'll be the miserable grey rubbery liver we all dread.
We like this either with some gravy, or some fine beans tossed in wholegrain mustard. You can of course make the liver and bacon mix up into a gravy by tossing the liver in flour before it goes into the pot and adding a bit of water, but because there's barely any fat in there it's not the greatest ever (hence the Bisto).
Anyway! It's not meant to be fine dining; it's a 30-minute weeknight dinner and we eat it about once a week :)