Haggis Neeps and Tatties

Americanized Haggis

Requires an electric pressure cooker.

Makes 4 ½ c 

Ingredients Needed:

• 2 T unsalted butter
• 1 large or 2 medium onions, chopped
• 1 t salt
• 1 t allspice
• 1 t dried thyme
• ¾ t gr coriander
• ¾ t nutmeg
• ½ t black pepper
• ¼ t cinnamon
• 1 lb ground turkey
• ½ lb beef or chicken liver, finely diced
• 13 oz stock
• 5 oz steel cut oats

Steps

• Prepare all ingredients.
• Press sauté on pressure cooker and add butter.
• Once melted, add the onion. Cook and stir for 2 minutes.
• Add the turkey. Cook and stir until nearly all pink gone.  Add liver and spices/herb.
• Cook until liver is no longer red. Add stock and oats.  Bring to simmer and press cancel.
• Place lid on and lock, making sure vent is closed.
• Pressure cook on high for 15 minutes. Let vent naturally for 5.  Then release.
• Open pressure cooker.

Serve with mashed potatoes and mashed turnips or rutabaga.   

Neeps

Ingredients:

• 1 c water
• 2 pounds of turnips or rutabaga, peeled and diced into 1” cubes (neeps)
• ¼ t salt
• ¼ t nutmeg
• ¼ c half and half
• 3 T butter
• 1 Tchicken bouillon powder
• ¼ t pepper
• ¼ t garlic powder
• ¼ t turmeric

Steps:

1. Pour water into pressure cooker and place steamer basket of turnip/’baga in basket.
2. Sprinkle with ¼ t salt and nutmeg. Place lid on and lock.  Check that vent is closed.
3. Using high pressure, cook for 10 minutes, then quick release.
4. Set out bowl (or food processer) and place remaining ingredients in.
5. Open lid and remove basket of neeps. Place in a bowl with remain ingredients and mash.  If smooth is desired place all in food processor and blend to smooth.

Tatties

Ingredients:

• Water that steamed the neeps, plus more to cover potatoes
• 2 pounds of potatoes, washed, and cut into 1” dice
• 1 t salt
• 2 garlic cloves, peeled and smashed
• 2 bay leaves
• ¼ c sour cream
• 3 T butter
• 3 T milk
• 1 t salt
• ½ t pepper
• ½ t garlic powder

Steps:

1. Add potatoes to the neep water in the pressure cooker and add 1 t salt, garlic, and bay leaves
2. Place lid on and lock. Check that vent is closed.
3. Using high pressure, cook for 9 minutes, then quick release.
4. Set out bowl and place remaining ingredients in.
5. Once finished cooking, drain the potatoes, and add to the bowl of ingredients.
6. Mash to smooth.

Whiskey Sauce

Ingredients:

• 3 T butter
• 1 shallot, finely diced
• 4 t whiskey
• 2 c heavy cream
• 5 t mustard (whole grain or Dijon or mix of both)
• Salt & pepper to taste (½ & ¼)
• 1 T lemon juice
• Parsley for garnish

Steps:

1. In saucepan, heat butter and add shallots. Cook over med-high heat for 2 minutes.
2. Add whiskey and carefully light to burn off alcohol.
3. Add cream and mustard, and when it starts to simmer add salt/pepper to taste.
4. Remove from heat and whisk in lemon juice.

To serve, place ½ c of haggis in a 14.5 oz tin cans with both ends removed, greased, and placed on a greased baking sheet.  Add ½ c tatties, and then ½ c neeps.  Refrigerate or bake immediately.

Bake at 350 for 25 minutes, until the interior reaches 165°F.  Set on plate.  Run a sharp knife around inside to loosen.  Carefully pull up tin.  Serve with whiskey sauce and parsley.