Serves: 6
Making Time: 2 Hours
Ingredients
- 250g Butchers-Sundries Haggis Mix
- 285g Cooked sheep's pluck (heart, liver, and lungs), finely minced
- 185g Beef suet, finely chopped
- 280ml Stock or water
- 1 large Swede (about 800g), peeled and diced
- 1kg Potatoes (such as Maris Piper), peeled and cut into similar-sized pieces
- 150g Unsalted butter
- 100ml Milk
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the minced sheep's pluck, beef suet, and Butchers-Sundries Haggis Mix. Then, gradually add the stock or water, mixing thoroughly until the mixture has a moist, but not wet, consistency
- Preheat your oven to 180°C (160°C fan) or gas mark 4 before transferring the haggis mixture into an ovenproof dish. Cover with foil
- Place the dish in a deep roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the dish, creating a bain-marie
- Carefully place in the preheated oven and cook for 1.5 to 2 hours, ensuring the haggis is thoroughly cooked and reaches an internal temperature of at least 74°C
- While the haggis is cooking, place the diced swede into a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the swede is tender
- Drain well, return to the pan, and mash with 50g of butter. Season with salt and pepper to taste
- In another saucepan, cover the peeled and chopped potatoes with cold water
- Add a pinch of salt, bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until tender
- Drain well, return to the pan, and mash with the remaining 100g of butter and the milk until smooth and creamy. Season with salt and pepper to taste
- Once the haggis is cooked, remove it from the oven and let it rest for a few minutes
- Serve generous portions of haggis alongside the mashed neeps and tatties.
- For an authentic touch, consider serving with a whisky cream sauce. This dish is traditionally enjoyed on Burns Night but makes for a hearty meal any time of the year
Enjoy your homemade haggis, neeps, and tatties!