Haggis stovies recipe

Name: Haggis stovies
Total time: 45 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 400 g haggis; 800 g potatoes; 2 large onions; 500 ml beef stock; 25 g butter; 1 tsp black pepper; 2 spring onions

A hearty Scottish one-pan dinner of potatoes, onions and haggis, gently simmered until soft and savoury.

45 min · Easy · Scottish Jump to method

Ingredients

4 servings

400 g haggis
800 g potatoes
2 large onions
500 ml beef stock
25 g butter
1 tsp black pepper
2 spring onions

Nutrition	Per serving
Calories	337 kcal
Protein	11.5 g
Carbohydrates	40.5 g
Fat	13.2 g
Saturated fat	5.3 g
Fibre	5.4 g
Sugar	4.2 g
Sodium	720 mg

Why this works

Hearty, energy-dense Scottish dish with moderate protein and fibre, but relatively high salt and saturated fat.

Potatoes and onions. Provide potassium, vitamin C and some folate, with the onions contributing antioxidant plant compounds.

Haggis. Adds protein, iron and B vitamins, particularly B12, which supports energy metabolism.

Sodium and saturated fat. Beef stock, haggis and butter can push salt and saturated fat relatively high, so this is best eaten in moderation.

Method

Peel and slice the potatoes into thick rounds. Thinly slice the onions.
Melt the butter in a large deep frying pan over a medium heat. Add the onions and cook for 8 minutes until softened.
Add the potatoes and stir to coat in the buttery onions.
Pour in the beef stock, season with black pepper, then cover and simmer for 20 minutes, stirring now and then, until the potatoes are almost tender.
Break up the haggis into chunks and fold it through the pan. Cover and cook for 8 to 10 minutes until hot and the potatoes are fully soft.
Stir gently, scatter over sliced spring onions if using, and serve hot.

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