Scottish Haggis With Neeps And Tatties
Scottish Haggis with Neeps and Tatties is a traditional Scottish dish that consists of savory pudding made with sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach. It is typically served with mashed turnips (neeps) and potatoes (tatties).
Ingredients
- 1 sheep's pluck (heart, liver, and lungs), cleaned and minced
- 1 onion, finely chopped
- 200g steel-cut oats
- 100g beef suet, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- 500ml beef stock
- 4 large turnips, peeled and diced
- 6 large potatoes, peeled and diced
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the minced sheep's pluck, chopped onion, steel-cut oats, beef suet, salt, pepper, and nutmeg.
- Gradually add the beef stock to the mixture, stirring until well combined.
- Place the haggis in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 3 hours.
- While the haggis is cooking, boil the diced turnips and potatoes in separate pots until tender.
- Drain the turnips and potatoes, then mash them separately. Season with salt and pepper to taste.
- Serve the haggis with the mashed neeps and tatties.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 20g
Supplies
Large pot Large bowl Sharp knife Cutting board Needle and thread (for sewing the haggis)
Tools
Potato masher Colander
Serving suggestions
Serve the Scottish Haggis with Neeps and Tatties with a side of whisky sauce and a traditional Scottish oatcake.
Tips & tricks
For a vegetarian version, replace the sheep's pluck with cooked lentils and mushrooms.
Cost
$20