The Ritual Master Ingredients :
600gr minced lamb
400gr chicken liver, chopped
(if you wish to make a vegetarian version, replace both by 600gr cooked lentils)
1 onion
1 tsp ground cinnamon
2 tsp ground coriander
1/2 tsp ground nutmeg
1/2 tsp ground white pepper
1/2 tsp ground balck pepper
1 tsp dried thyme
2 bay leaves
salt to taste
300ml beef or vegetable stock
50-100 gr pearled barley (depends on how “meaty” you like your haggis)
2 large potatoes
4 medium turnips
butter for the mash
Start by peeling your potatoes and turnips, parboiling them and then mashing with some salt and butter.
In a large pan, start by softening the chopped onion in some oil. When translucent, add in the spices and cook for another 30sec to liven the aromatic oils. Then add the lamb and chicken liver and cook for about 5 minutes.
Add in the barley, thyme and bay leaves, then cover with the stock and let it cook on high heat until the liquid has absorbed.
In your oven proof dish, layer the haggis first, then cover with the mash and some nutritional yeast or cheese.
Bake at 180C for about 40min or until golden.
