Easy Essex haggis neeps & tatties shepherd's pie stylie
This recipe is inspired by a particularly delicious version I tried at the Ubiquitous Chip restaurant in Glasgow. They serve their haggis on large spoons instead of in the sheep's stomach (which is the traditional way). So I've decided to write a recipe that anyone, anywhere in the world, can make as long as they have access to a fairly decent butcher. I think it still preserves the beautiful soul and attitude of haggis, and my mate Peter Begg, who is 110% Scottish, says it's the nicest haggis he's ever had. That made my year, so what are you waiting for? Crack on!
Estimated Nutrition (whole recipe, rough)
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken Liver | 100g cooked | 165 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cloves | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Oatmeal | not in our table | 0 |
| Whisky | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 medium onions, peeled & quartered
- 3 sticks of celery, trimmed & roughly chopped
- 3 rashers of quality higher-welfare smoked streaky bacon
- 8 sprigs of fresh thyme, leaves picked
- olive oil
- 3 heaped teaspoons allspice
- 3 heaped teaspoons finely ground pepper
- 1 level teaspoon ground cloves
- sea salt
- 1 whole nutmeg
- 500 g chuck steak
- 500 g quality shoulder of lamb or mutton
- 1 higher-welfare pig’s or lamb’s heart
- 250 g lamb’s kidneys
- 250 g higher-welfare chicken livers
- 10 fresh bay leaves
- 1.5 litres organic beef stock
- 500 g pinhead oats (coarse ground oatmeal)
- 50 ml whisky
- 1 lemon
- 1 orange
- 2 tablespoons Worcestershire sauce