Haggis, Neeps and Tatties
Haggis, Neeps and Tatties
Ingredients
750g - 800g good quality haggis
800g potatoes
800g swede
milk and butter for mashing
For the Whisky Cream sauce (optional)
4 shallots finely chopped
300ml double cream
100ml good whisky
Knob of butter
Method
Cook the haggis as per the manufacturer’s guidelines. Most will recommend that you remove the outer packaging, wrap the haggis in foil and place in a dish of water in the oven however it is also suitable to be microwaved.
Peel and dice the potatoes and swede and cook separately until both are soft. Mash the potatoes with milk, butter and seasoning. Do the same with the swede but without the milk.
For the whisky sauce, should you wish to include it, first start by softening the shallots in the butter in a large saucepan.
Add the whisky and turn up the heat to burn off the alcohol, this won’t take long and will avoid any bitterness. Reduce the heat and stir in the cream. Allow to simmer for a couple of minutes.
Serve the haggis on a plate alongside the side dishes and have the whisky sauce on the side, to give people the option of pouring over their plate.