Haggis, the quintessential Scottish food, is actually a type of sausage that has been a part of the Scottish staple diet for centuries. It is made from the offal of mutton and lamb, spiced and mixed with oatmeal. It is then packed into a sheep's stomach ready for boiling. Haggis today is sold already cooked, ready for further cooking and reheating.
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Scottish mutton and lamb are famous for their flavour and quality. Traditionally every part of the animal was used and there are many breeds of sheep in Scotland. They mostly graze on the heather clad hills in summer and feed on hay and turnips in winter. The sheep's diets differ depending on the areas that they are produced. Shetland sheep have a diet of seaweed and heather. The salt that is carried onto their pasture also gives them a unique, slightly gamey flavour.
Potatoes in Scotland are known as tatties and mashed turnips are known as bashed neeps. Potatoes were an important crop and also became a staple food. They were cheap and filling and were sold from carts in Scottish cities in the 19th century. Turnips were introduced into Scotland in the 18th century. Many Scottish dishes use turnips and they became the traditional accompaniment to haggis.
Serves 4
450g / 1 lb potatoes
450g / 1 lb turnips
50g / 2 oz butter
50ml / 2 fl oz milk
5ml / 1 tspn freshly grated nutmeg
salt and ground black pepper
1- Peel the potatoes and turnips and cut them into evenly sized small chunks.
2- Place the chopped vegetables in a pan and cover them with cold water.
3- Bring them to the boil, then reduce the heat and simmer for 15-20 minutes,until cooked.
4- Melt the butter with the milk in a separate pan.
5- Drain the vegetables and return them to the pan.
6- Mash the potato and the turnip and then add the milk and butter.
7- Add the nutmeg and season to taste. Serve immediately with your haggis.
Cook's Tip
This can be also used on top of shepherds pie in place of just potatoes.
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