Mock Haggis

Traditionally served in Scotland, particularly for Burns night; this recipe can be made from food easy to purchase, south of the border.

This dish is high in protein, containing both animal proten from the meat as well as cereal protein from the oatmeal. Excellent for growing bodies

Serves: 3 - 4


  • 250g cooked preferably Lamb/Beef, minced
  • 50g Suet, chopped
  • 1 Onion, chopped
  • 100g Oatmeal
  • 250ml Stock/Gravy, preferably Lamb or Beef
  • Seasoning


  1. Mix all dry ingredients thoroughly and moisten with enough stock or gravy to bind, season well
  2. Place in a gresaed pudding bowl and steam for 2hrs
  3. Serve with "Neeps and Tatties" (creamed potatoes and mashed turnips)