Entree: United Kingdom – England - North – Haggis, Neeps, and Tatties (Steamed spiced sheep's offal pudding served with mashed swede and mashed potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 15 min

Additional 10 min

Total 3 hrs 55 min

Ingredients

- 12 oz (340 g) sheep liver, cleaned and trimmed (approximate usable weight)
- 10 oz (285 g) sheep heart, cleaned and trimmed (approximate usable weight)
- 12 oz (340 g) sheep lung, cleaned and trimmed (approximate usable weight) or substitute extra liver if unavailable
- 1 cup (170 g) pinhead oats or steel-cut oats
- 4 oz (115 g) beef or lamb suet, finely chopped
- 1 medium onion, about 5 oz (140 g), finely chopped
- 1 tsp (5 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (1 g) ground allspice
- 1 cup (240 ml) beef or lamb stock (plus extra for simmering)
- 1 large sheep casing or 1 pudding basin for steaming (casing cleaned if using)
- 1.5 lb (680 g) swede (rutabaga), peeled and cut into chunks for mash
- 2 lb (900 g) potatoes, peeled and cut into chunks for mash
- 4 tbsp (60 g) unsalted butter, divided
- 1/3 cup (80 ml) milk or cream
- Salt and freshly ground black pepper to taste

Instructions

1. Place the liver, heart, and lung in a large pot and cover with cold water. Bring to a gentle simmer and poach until just cooked through and tender, about 45–60 minutes. Reserve 1 cup (240 ml) of the cooking liquid, then cool the offal slightly.
2. While still warm, finely chop the cooked offal by hand or pulse briefly in a food processor to a coarse texture. Transfer to a bowl.
3. Toast the oats in a dry skillet over medium heat until fragrant and lightly golden, about 4–5 minutes. Add toasted oats, chopped suet, and finely chopped onion to the offal. Season with salt, pepper, nutmeg, and allspice. Add about 1/2 cup (120 ml) of reserved stock and mix until cohesive but not wet.
4. Stuff the mixture into a prepared sheep casing or pack into a buttered pudding basin, leaving room for expansion. Tie ends securely or cover basin tightly with foil.
5. Place the filled casing or basin into a large pot of simmering water and steam gently for 2 to 3 hours, topping up with water as needed. If using a basin, ensure water reaches about halfway up the sides. Carefully remove and let the haggis rest for 10 minutes before unwrapping.
6. Meanwhile, boil swede and potatoes separately in salted water until very tender, about 20–25 minutes. Drain each well.
7. Mash the swede with 2 tbsp (30 g) butter and season with salt and pepper to taste. Mash the potatoes with remaining 2 tbsp (30 g) butter and 1/3 cup (80 ml) milk until smooth, seasoning with salt and pepper.
8. To serve, slice or scoop warm haggis and plate with generous portions of neeps (swede mash) and tatties (potato mash). Serve immediately.