Beef Liver Pate

You can’t beat beef liver for the powerhouse of nutrients it provides.  If you’re struggling to get the family to eat liver, then this pate recipe is very simple to make.  Another way to get your family eating liver is to add some to your next batch of bolognaise.  They won’t even notice.


  • 800g grass fed beef liver, roughly chopped
  • 300g butter, chopped
  • 4 onions, quartered
  • 4 garlic cloves, crushed
  • 2 tsp salt
  • 3 tsp allspice (very important ingredient)
  • 1/2 tsp pepper
  • 4 tsp milk or water
  • 4 tbps brandy (optional but tastes better with)


  1. Remove connective tissue from the liver and roughly chop into chunks.
  2. Add all ingredients to slow cooker and cook on low for 4 hours.
  3. Use a stick blender and blend until smooth.
  4. Portion and freeze in small batches.
  5. It is recommended to eat approximately 50g-75g per person per week so portion accordingly and freeze.
You can read all about why offal is important here.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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