If you’re planning a Burns Night supper, you can’t go wrong with this traditional dish…
Beef mince ‘haggis’ with neeps and tatties
Haggis is eaten with neeps (swede) and tatties (mashed potatoes) all year round in Scotland. Our low Syn version uses lean beef mince and just a small amount of offal, making it much easier to cook at home.
serves 4
ready in 45 mins
1½ Syns per serving
What you need:
low-calorie cooking spray
500g lean beef mince (5% fat or less)
4 back bacon rashers, visible fat removed, finely chopped
200g chicken livers, trimmed of any sinew, finely chopped
1 large onion, finely chopped
1 tbsp fresh thyme leaves
½ tsp ground allspice
large pinch of ground cloves
large pinch of freshly grated nutmeg
200ml hot beef stock
35g porridge oats
1 swede, peeled and cut into chunks
1kg floury potatoes, such as Maris Piper or King Edward, cut into chunks
2 tbsp fat-free natural fromage frais
small handful of fresh parsley, finely chopped
What you do:
1. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the beef mince, bacon and chicken liver and cook for 5 minutes, stirring frequently, then drain off any fat. Add the onion, thyme, spices and ½ tsp freshly ground black pepper and cook for a further 2-3 minutes.
2. Pour the stock over the beef mixture and bring to the boil. Turn the heat to low and simmer for 15 minutes or until the stock has been absorbed. Season to taste and stir in the porridge oats.
3. At the same time, cook the swede in a pan of boiling water for 15 minutes and cook the potatoes in another pan of lightly salted boiling water for 12-15 minutes.
4. Drain the potatoes, return to the pan with the fromage frais and mash until smooth and creamy. Drain the swede and return to a gentle heat to cook off any excess moisture. Scatter the swede with parsley and season to taste (you can mash this too, if you like).
5. Serve the haggis hot with the tatties and neeps – and don’t forget to toast Rabbie Burns!
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