Fake Haggis with tatties and neeps
If you can't catch a haggis, or you don't want to use the various meats/offal from the original recipe, here is a substitute - totally unauthentic recipe, using the wrong meat but the flavour comes from the onions and spices.
Equipment
- Food processor optional
Ingredients
- 25 g barley
- 1 tbsp sunflower oil
- 1 onion medium sized
- 1 tsp ground allspice
- ¾ tsp ground coriander
- ¾ tsp nutmeg
- ½ tsp black pepper
- ¼ tsp cinnamon
- ½ tsp dried thyme
- ¼ tsp salt none if stock is salty
- 400 g lamb mince finally chopped in food processor or even any pork based sausage meat!
- 240 ml chicken stock if making more stock, save for making sauce
- 100 g suet
- 100 g oatmeal
Instructions
- Boil the barley in a small pan (25 to 40 mins). Drain when ready
- Chop the onion up finely with food processor if you have one
- Heat the pan to medium heat and heat the oil. Add the onion and cook over a medium heat for about 5 minutes until softened and golden.
- Add all spices and thyme to the onion and stir through and cook for another minute
- Add the meat and cook through until browned.
- Pour in the stock and the add the barley and suet. Stir through then allow to simmer with lid on the pan for about 20 mins. In the meantime, preheat the oven 175ºC.
- Stir in the oatmeal and transfer to an oven dish or casserole. If you have very small loaf tins, you could use these to make individual haggis servings. Bake for 10 mins.
- Serve with mashed potatoes (tatties) and mashed swede (neeps). Peel the potatoes and swede and cut into chunks. In two pans, boil the potatoes and swede with a little salt. The swede will take longer to cook. When soft, drain the remaining water from the pans, Add milk and butter to the potato and then mash. Add butter and freshly ground pepper to the swede and then mash.You may also wish to serve with a whisky sauce
Notes
Idea for serving leftovers
Layer leftover haggis mixture with mashed potato in a small casserole dish (like shepherd's pie). Reheat in oven at 160C until hot right through (15 mins) Serve with carrots or vegetable of your choice and gravy/sauce. Tried this recipe?Let us know how it was!