Smoky Scottish Haggis with Neeps and Tatties

Name: Smoky Scottish Haggis with Neeps and Tatties
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Sheep's stomach; Lamb liver; Lamb heart; Oatmeal; Ground black pepper; Ground coriander seeds; Ground nutmeg; Smoked paprika; Salt; Onion; Beef stock; Turnips; Butter; Salt and pepper; Potatoes; Butter; Cream; Salt and pepper; Whisky; Beef stock; Flour; Butter

Traditional Scottish Dish with a Smoky Twist

Experience a touch of Scotland with this rich and earthy haggis paired perfectly with creamy mashed potatoes and sweet turnips.

3 h
4
Intermediate

Ingredients

For the Haggis

Sheep's stomach

1, cleaned thoroughly

Lamb liver

1 lb, finely minced

Lamb heart

1 lb, finely minced

Oatmeal

1 lb, toasted

Ground black pepper

1 tsp

Ground coriander seeds

1 tsp

Ground nutmeg

1 tsp

Smoked paprika

1 tsp

Salt

to taste

Onion

1, finely chopped

Beef stock

½ cup

For the Neeps

Turnips

2 large, peeled and cubed

Butter

1 tbsp

Salt and pepper

to taste

For the Tatties

Potatoes

4 large, peeled and cubed

Butter

2 tbsp

Cream

¼ cup

Salt and pepper

to taste

For the Sauce

Whisky

½ cup

Beef stock

1 cup

Flour

1 tbsp

Butter

1 tbsp

Preparation

Marinating the Haggis Filling

Combine ingredients

Combine minced lamb liver and heart, toasted oatmeal, chopped onion and spices in a large bowl.

Toast the oatmeal beforehand for added texture in the haggis.

Add beef stock

Gradually add beef stock until the mixture is well-moistened.

Rest mixture

Let the mixture sit for 1–2 hours for flavors to meld.

Preparing the Neeps and Tatties

Cook turnips

Boil the cubed turnips in salted water until tender, about 20 minutes, then mash with butter.

Cook potatoes

In a separate pot, boil the cubed potatoes in salted water until soft, about 20 minutes, then mash with butter and cream.

Season

Season both the neeps and tatties with salt and pepper to taste.

Cooking Process

Stuff the Haggis

Carefully fill the cleaned sheep's stomach with the marinated mixture, leaving room to tie off ends without bursting.

Ensure the sheep's stomach is thoroughly cleaned to avoid any bitter taste.

Simmer the Haggis

Submerge the stuffed haggis in a pot of boiling water and simmer gently for 2 hours.

Prepare the Whisky Sauce

In a pan, melt butter, whisk in flour, add whisky and beef stock, and simmer until thickened.

Plating & Serving