Quick And Delicious
Beef Liver Pate
August 17, 2014

Most of the time we associate chicken liver with pate, however in Western Australia it is very hard to find organic chicken livers, so I started experimenting making pate from lamb and beef.   I added extra herbs and spices and …  it’s really good.

Liver is such an important food,  B12, Vitamin A and iron are abundant.   Pate goes well on GF crackers, with vegetable sticks, on GF bread or just on its own.

Preparation:  10 – 15 minutes

Beef Liver Pate

  • 2 garlic cloves crushed or chopped finely
  • 1 onion finely chopped
  • 40g butter (or coconut or olive oil if dairy free)
  • approx. 500 g beef liver
  • 1/2 teaspoon sea salt
  • 2 Tbsp tomato puree
  • 1/3 cup red wine (optional)
  • 2 large Tbsp organic cream (optional)
  • 1 Tbsp fresh rosemary finely chopped
  • 1 tsp fresh (or dried) lemon thyme
  • 1 large handful of parsley chopped
  • Generous pinch himalayan or celtic sea salt
  • Extra butter


  1. Heat the butter or oil in a frying pan and sauté the livers with the onion and garlic over a medium heat.
  2. Cook, stirring, until the livers are lightly browned with no pink remaining, about 10 minutes.
  3. Transfer to a food processor, add the remaining ingredients and season well with freshly ground black pepper.
  4. Process until smooth and fluffy.
  5. Transfer back to the pan and cook for a further 5 minutes on a medium heat.
  6. Scrape the pâté into 2 or 3 large ramekins.
  7. The pâté can be covered with a thin layer of melted butter  and refrigerated for up to 1 week or frozen for up to 2 or 3 months.


  • I often use almost 1 kg of liver and double the recipe above and then pop the pate in the freezer for another time.
  • Mushrooms make another great addition to pate.  Try roughly chopping and adding about 1 cup at the sautéing stage.

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