Haggis balls with neeps n tatties
1 hour 30 min
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.
Scott
10 people made this
Ingredients
Serves: 4
- 1 small good-quality haggis (such as Mac-Sweens or ask your local butcher)
- 1 onion, diced
- 125g breadcrumbs
- 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)
- 1 swede
- 2 or 3 tablespoons butter
- splash of cream or milk
- fresh pepper
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.
- Serve with the haggis meatballs and beef gravy.
