Scottish Haggis with Neeps and Tatties

Haggis is Scotland’s celebrated savory pudding, traditionally built from sheep offal, oatmeal, onion, suet, and peppery spice.

This practical home version is steamed in a pudding basin, giving the filling time to bind while keeping its coarse, moist texture.

Do not pack the basin tightly; a little room lets the oatmeal swell as the haggis steams.

Serving Suggestions

Serve with mashed neeps and tatties, plus a little gravy or whisky cream sauce.

Recipe Notes

Cool promptly, refrigerate for three days, and reheat covered so the oatmeal does not dry out.

Scottish Haggis

A home-kitchen Scottish haggis with lamb offal, shoulder, toasted oatmeal, onion, suet, and warm spices.

Servings 8 servings

Prep Time 35 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

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Equipment

• Large saucepan
• Food processor or meat grinder
• 2-quart heatproof pudding basin
• Large lidded stockpot

Ingredients

 

US CustomaryMetric

 

1x2x3x

Meat and Oatmeal

• 1 lb lamb shoulder trimmed and cut into chunks
• 8 oz lamb liver trimmed
• 8 oz lamb heart trimmed
• 6 oz beef suet finely chopped
• 1 1/2 cups coarse pinhead oatmeal

Seasoning

• 2 medium yellow onions finely chopped
• 2 cups low-sodium lamb or beef stock plus more if needed
• 2 tsp fine salt
• 1 1/2 tsp ground black pepper
• 1 tsp ground coriander
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice

Instructions

 

Cook and Mince:

• Toast the oatmeal in a dry skillet over medium-low heat for 8 to 10 minutes, stirring often, then cool.
• Simmer the lamb shoulder, liver, and heart in water to cover for 60 minutes. Drain, cool, and mince with the onions into a coarse irregular mixture.

Mix and Steam:

• Combine the minced meat, onions, suet, toasted oatmeal, stock, salt, pepper, coriander, nutmeg, and allspice. The mixture should be moist but not soupy.
• Pack loosely into a greased pudding basin, cover tightly with parchment and foil, and steam over gently simmering water for 2 hours. Add water to the pot as needed.
• Rest 15 minutes, loosen the edge, and turn out. Slice or spoon onto plates.

Notes

• This accessible basin method keeps the classic oatmeal-and-offal character without requiring a natural casing.
• Serve with mashed neeps and tatties; refrigerate leftovers for up to three days.

Nutrition

Calories: 510kcalCarbohydrates: 19gProtein: 31gFat: 34gSaturated Fat: 14gCholesterol: 180mgSodium: 820mgFiber: 3gSugar: 2g

Calories: 510kcal

Course: Main Course

Cuisine: Scottish

Keyword: Haggis, Neeps and Tatties, Scottish Haggis