Haggis, Neeps and Tatties with Whiskey Sauce
Traditional Burn's night meal of haggis with mashed potato and swede
Ingredients
- 500 g haggis
For the tatties
- 1.5 kg floury potatoes such as Maris Piper or King Edward, peeled and cut into even chunks
- 100 ml semi-skimmed milk
- 200 ml cream
- 2 tbsp butter
- salt
- Freshly ground black pepper
For the neeps
- 1 kg swede peeled and cut into even chunks
- 2 tbsp butter
For the whisky cream sauce
- 4 tbsp cracked black pepper
- 50 g butter
- 1 tsp vegetable oil
- 2 shallots peeled and finely chopped
- 120 ml Scotch whisky
- 200 ml beef stock
- 200 ml double cream
Instructions
- Cook the haggis according to the packet instructions.
- Meanwhile make the tatties. Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash.
- To make the neeps, cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter and mash until smooth. Season with salt and pepper.
- To make the sauce, toast the pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper.
- Serve the haggis, neeps and tatties with the whisky sauce on the side.