The haggis (along with complimentary blood pudding) was imported from somewhere near the turnpike in New Jersey. The claim was that it couldn't be imported from Scotland because it is considered fertilizer.
It tasted rather like a combination of liver cat food and Dinty Moore beef stew. So not good exactly, but not as bad as I'd been led to believe.
The potato crust is a little by feel, but the rough proportions are ~2/3 potatoes (I used a mix of red, yukon, purple and sweet taters, mostly red) and ~1/3 other stuff, held together a bit with eggs (except in the vegan version), flour (rice flour last night for folks with wheat issues) and a bit of olive oil, all mixed up. The 1/3 other stuff includes onions (two last night for a large quantity of mix), apple and garlic, plus a little rosemary and pepper. With all of the grating, a food processor is a most welcome tool here.
I pre-baked the crusts ~20 minutes, then added cubed/chopped veggies (bell peppers, mushrooms, etc) and chicken sausage to the meated pies. The vegan pie was topped with silken tofu and chopped cilantro/cayenne/spice coriander. The other pies got an egg/yogurt/grated cheddar plus cilantro, etc. topping. Then they cooked for another 40+/- minutes, depending on pan size (the vegan/vegetarian versions were in 9x13 pans). I feared the vegan version would be a bit bland, so I added a little salt there.
Jersey made the haggis
It tasted rather like a combination of liver cat food and Dinty Moore beef stew. So not good exactly, but not as bad as I'd been led to believe.
The potato crust is a little by feel, but the rough proportions are ~2/3 potatoes (I used a mix of red, yukon, purple and sweet taters, mostly red) and ~1/3 other stuff, held together a bit with eggs (except in the vegan version), flour (rice flour last night for folks with wheat issues) and a bit of olive oil, all mixed up. The 1/3 other stuff includes onions (two last night for a large quantity of mix), apple and garlic, plus a little rosemary and pepper. With all of the grating, a food processor is a most welcome tool here.
I pre-baked the crusts ~20 minutes, then added cubed/chopped veggies (bell peppers, mushrooms, etc) and chicken sausage to the meated pies. The vegan pie was topped with silken tofu and chopped cilantro/cayenne/spice coriander. The other pies got an egg/yogurt/grated cheddar plus cilantro, etc. topping. Then they cooked for another 40+/- minutes, depending on pan size (the vegan/vegetarian versions were in 9x13 pans). I feared the vegan version would be a bit bland, so I added a little salt there.
Shiny goodness.