Haggis, Neeps & Tatties

  • Serves : 6
  • Type : Main Course

Crack open the whisky, bring out the bagpipes and get ready to pipe in the haggis!

Ingredients

  • 1.5kg haggis 
  • 600g  potatoes peeled and roughly chopped
  • 600g  swede peeled and roughly chopped
  • 8 tbsp  butter 
  • 60ml  milk 
  • pinch  grated nutmeg 
  • pinch ground ginger 
  • sea salt 
  • freshly ground black pepper 
  • whisky to drizzle (optional)

Method

  1. Place the haggis in a pan of cold water, ensuring it is fully immersed. Heat until the water is almost boiling then reduce the heat, cover the pan and simmer gently for 80 minutes.
  2. Place the potatoes in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
  3. Place the swede in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
  4. When cooked through, drain the potatoes well, return to the pan and place over a low heat for a couple of minutes. Add half the butter and all the milk and mash down, add the nutmeg and salt to taste then beat until smooth.
  5. When cooked through, drain the swede well, return to the pan and place over a low heat for a couple of minutes. Add the remaining butter and ginger to the pan and cook for another minute. Mash down, season to taste and beat until smooth.
  6. Divide the haggis onto six plates, drizzle with a little whisky if desired and serve with the tatties and neeps.

By | 12 April 2018