Low Fat Traditional Scottish Haggis
Discover the rich heritage of Scotland's favorite dish with this Low Fat Traditional Scottish Haggis recipe—a lighter twist on an iconic classic. Packed with lean lamb liver, heart, and minced lamb, this recipe reduces the calorie count without sacrificing the robust, earthy flavors haggis is known for. Rolled oats add a hearty texture, while aromatic spices like nutmeg and coriander provide depth and warmth. The mixture is steamed to perfection, creating a wholesome, savory dish that's perfect when paired with the traditional sides of "neeps and tatties" (mashed turnips and potatoes). Ideal for those seeking a healthier take on comforting Scottish cuisine, this haggis is sure to be a crowd-pleaser at your next dinner table.
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Recipe Information
Ingredients
- 200 grams Lean lamb liver
- 200 grams Lean lamb heart
- 250 grams Lean minced lamb
- 100 grams Rolled oats
- 1 large Onion
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 500 milliliters Vegetable stock
- 1 tablespoon Cooking spray or a small amount of vegetable oil
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Rinse and clean the lamb liver and heart thoroughly under cold water. Pat them dry and cut them into small chunks.
Preheat a large, non-stick skillet over medium heat. Add a small amount of cooking spray or vegetable oil. Add the liver and heart chunks, and cook for about 5 minutes until lightly browned. Remove from the skillet and set aside to cool.
Once cooled, mince the cooked liver and heart finely or pulse them in a food processor until they reach a coarse texture.
Dice the onion finely. In the same skillet, add a small amount of vegetable oil if necessary, and sauté the onion for 5 minutes until softened and translucent.
In a large mixing bowl, combine the minced liver, heart, lean minced lamb, sautéed onion, rolled oats, ground coriander, ground nutmeg, ground black pepper, and salt. Mix well to evenly distribute the spices and oats.
Transfer the mixture to a large heatproof bowl or pudding basin. Press it down gently to create an even surface.
Pour the vegetable stock over the mixture, ensuring it is fully saturated but not overly soupy. Cover the bowl tightly with aluminum foil or a lid.
Prepare a large pot with a steamer insert or a trivet. Place the covered bowl in the pot, and pour boiling water into the pot, ensuring it reaches halfway up the sides of the bowl.
Cover the pot with a lid and steam the haggis over medium-low heat for 2 hours. Check occasionally to ensure the water level does not drop too low; top up with more boiling water as needed.
Once cooked, carefully remove the bowl from the pot and let it rest for 10 minutes. Uncover and serve warm, garnished with fresh parsley if desired.
Traditionally, serve the haggis with 'neeps and tatties' (mashed turnips and potatoes) for a complete Scottish meal.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1262 mg | 421% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 16.9 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
