Smoky Scottish Haggis with Neeps and Tatties
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
For the Neeps
For the Tatties
For the Sauce
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.
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
Smoky Scottish Haggis with Neeps and Tatties
Smoky Scottish Haggis with Neeps and Tatties
Plating & Serving
Arrange the sliced haggis atop a bed of mashed neeps and tatties for a visually appealing and balanced plate.