You’re supposed to spice those naked potatoes with the meat and gravy. This is basically Haggis if I recall correctly, without fancy serving. And it is really good.
Haggis is traditionally sheep organ meat, oats, and spices. Black pepper and nutmeg are usually the dominant ones, although I assume that’s a development from within the last couple hundred years since neither is native to anywhere near Scotland. You’d serve it alongside potatoes and turnips, traditionally both mashed with a bit of butter.
You’re supposed to spice those naked potatoes with the meat and gravy. This is basically Haggis if I recall correctly, without fancy serving. And it is really good.
Haggis would have cabbage and lung meat wouldn’t it?
Haggis is traditionally sheep organ meat, oats, and spices. Black pepper and nutmeg are usually the dominant ones, although I assume that’s a development from within the last couple hundred years since neither is native to anywhere near Scotland. You’d serve it alongside potatoes and turnips, traditionally both mashed with a bit of butter.