Haggis, Neeps and Tatties 󠁧󠁢󠁳󠁣󠁴󠁿

By BOSH! · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Peel and dice the onion, grate the carrot, finely chop or grate the mushrooms, mash the drained kidney beans well, rinse the lentils, and roughly chop or blitz the nuts (a food processor can handle the carrot, mushrooms, beans and nuts together).
3. Heat the vegetable oil in a large saucepan over medium heat and fry the onion for 5–10 minutes until soft and translucent.
4. Add the lentils and stock, bring to the boil, then reduce the heat, cover and simmer for 10–12 minutes until the lentils are soft but not mushy and most of the water is absorbed.
5. Add the oats, water and black pepper, stir and cook for 2–3 minutes.
6. Add the nuts, carrot, mushrooms, kidney beans, yeast extract, juice of the half lemon, soy sauce, rosemary and spices, with a pinch of salt only if needed. Stir for 5 minutes while it thickens; it should be a thick porridge consistency and taste rich and peppery, so adjust the seasoning if needed.
7. Remove from the heat and set aside.
8. Peel the potatoes and swede and dice both into 2.5cm pieces.
9. Boil water in two separate medium saucepans. Cook the swede in one and the potatoes in the other for 12–15 minutes until tender.
10. Split the haggis mixture into four equal portions and shape each into a petal with two spoons. Place on a lined baking sheet and bake for 25–30 minutes until a slightly crispy crust forms (or spread it on a greased non-stick tray and bake for the same time).
11. For the tatties: drain the potatoes, keeping about 2 tablespoons of the cooking water in the pan. Add oat milk, butter, mustard, salt and pepper, and mash until smooth.
12. For the neeps: drain the swede, return it to the pan, stir in the butter, season with salt and pepper, and mash until smooth.
13. For the gravy: bring the whisky and water to the boil in a small saucepan, crumble in the stock cube, then reduce to a simmer. Mix the cornflour with the tamari and a splash of water, add with salt and pepper, and whisk until smooth and the alcohol has cooked off. Stir in the butter, adjust the seasoning, and add more water for a thinner gravy.
14. Chop the chives. Serve the neeps and tatties with the haggis, sprinkle with chives, and serve straight away with the gravy.

Summarized from BOSH!'s video. Watch it for the details.

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