About this recipe:Because a whole haggis is too much for me to eat on me own - I shape it into small balls and cook it in beef stock, freezing any leftovers. I still eat it with neeps and tatties, washed down with the best Scotch. No one else in the house likes it, which is fine by me.
1 small good-quality haggis (such as Mac-Sweens or ask your local butcher)
1 onion, diced
1 teaspoon Dijon mustard
1 egg, beaten
salt and pepper
1 (500ml) pot of good quality organic beef stock (such as Joubere)
2 large potatoes (the floury type)
2 or 3 tablespoons butter
splash of cream or milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:30min › Ready in:1hr30min
Put the oven on to heat at 180 degrees C (gas mark 4).
Open the haggis and transfer into a large bowl. Mix with the diced onion, breadcrumbs, mustard and egg. Shape into meatballs.
Arrange in an earthenware baking dish. Pour over stock. Cook in the oven for 45 minutes.
Meanwhile, make the neeps and tatties.
Peel and cube the potatoes and swede. Bring two saucepans of water to the boil and cook the swede in one, potatoes in the other, until softened. Drain and mash until soft. Add some butter and cream to both and season with lots of salt and freshly ground black pepper.