Simplified haggis
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course
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Cuisine
Scottish
Simplified haggis
Description
This Simplified Haggis features lamb mince and chopped chicken livers cooked with softened onions and warmed spices including black pepper, coriander, nutmeg, allspice, thyme, and cinnamon. Once the meat is browned, stock is added and simmered to meld flavors and tenderize. Pinhead oatmeal is stirred in for texture and body.
The mixture is then baked covered before finishing uncovered to develop a crust on top while retaining moistness inside. The result is a dense, flavorful dish traditionally served with mashed potatoes and rutabaga or swede, both prepared separately and seasoned with butter and pepper or milk.
Pinhead oatmeal, also known as Irish or steel-cut oatmeal, provides a chewy consistency distinct from rolled oats. The spices and slow cooking give the haggis a warm aroma and depth. This recipe simplifies the traditional by using common pantry ingredients and oven baking rather than casing preparation.
Portioning about 4 ounces (110g) of mashed rutabaga and potato per person creates a balanced plate. The dish suits hearty meals and offers a taste of Scottish cuisine using accessible methods.
Ingredients
- ½ tablespoon butter approx, or a little more as needed
- 1 onion
- ½ teaspoon black pepper or more, if you prefer a stronger pepper flavor, ground
- ¾ teaspoon ground coriander
- ¾ teaspoon nutmeg
- 1 teaspoon allspice
- ½ teaspoon thyme or fresh, slightly chopped if fresh, dried
- ¼ teaspoon cinnamon
- 1 lb lamb lamb mince, ground
- ½ lb chicken liver
- 1 cup stock eg beef, chicken
- 4 oz pinhead oatmeal (steel cut oats)
Instructions
- Preheat the oven to 350F/175C.
- Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
- Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
- Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
- Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
- Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
- Cover the dish and put in the oven for 30mins.
- Remove the lid and cook another 10 mins.
- Serve with mashed potatoes and mashed rutabaga/swede.
Notes
- Use about 4 oz (110g) each of rutabaga/swede and potatoes per serving for side dishes.
- Boil and mash rutabaga with butter and pepper, and potatoes with butter and milk separately for best flavor.
- Pinhead oatmeal is similar to Irish or steel-cut oats and provides the dense texture traditional in haggis.
- If pinhead oatmeal is unavailable, Irish oatmeal is an effective substitute.
- Serving haggis with mashed potatoes and rutabaga completes a traditional Scottish meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 29g | 58% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 282mg | 94% |
| Sodium | 357mg | 15% |
| Potassium | 442mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 6450IU | 129% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 35mg | 4% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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