Haggis in the Hole with Neeps, Tatties and Onion Gravy
By WillieG
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Ingredients
- Haggis:
- Vegetable oil
- 300g haggis (rolled into 12 balls)
- 75g plain flour
- Salt
- 2 eggs
- 100ml milk
- 100ml water
- Tatties:
- 800g potatoes (peeled and chopped)
- 2 leeks (finely chopped)
- Large knob butter
- Salt and pepper
- Neeps:
- 1 medium turnip (chopped)
- Large knob butter
- Onion Gravy:
- 1 tablespoon vegetable/olive oil
- 1 large onion (thinly sliced)
- 450ml beef stock
Details
servings 4
Level of difficulty Average
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Preheat oven to 230oC.
Step 2
Pour a little oil into wells of 12 hole yorkshire pudding tin and put in oven for 5 minutes. Place haggis ball in each well and cook for 5 minutes.
Step 3
Put flour and salt in mixing bowl, crack in eggs, then gradually beat in milk and water until it is a smooth batter. Pour batter into wells with haggis (keep a little batter for gravy) and return to oven for about 15 minutes, until well risen and golden brown.
Step 4
Cook potatoes until tender. Cook leeks in lidded frying pan with knob of butter and 1 tablespoon water for about 10 minutes until softened. Drain potatoes and mash with butter and leeks.
Step 5
Cook turnip until tender and mash with knob of butter.
Step 6
Fry onion in oil over medium heat for about 10 minutes until soft and brown. Pour in beef stock and batter and cook until thickened to gravy.
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