A Burns Night (25 January) special, this Scottish classic is fun to make (it involves setting fire to whiskey for the sauce, which is always fun), and is even more fun to serve - search Burns Night tradition - but the night involves toasts, recitals, songs, and a lot of drinking! The recipe (although I’m sure may Scots would disagree) can be made vegetarian, the pictures below are actually with a vegetarian spiced lentil haggis, or with a traditional haggis depending on your guests, the recipe’s the same either way.

Haggis, Neeps, & Tatties

Prep Time: 15 Mins

Cook Time: 45 Mins

Difficulty: Easy

Serves: 2

Ingredients

  • Haggis or Vegetarian Haggis - 1

  • Swede - 1

  • Potatoes - 4 (Large)

  • Butter - 25g + a bit to cook in

  • Mustard - 1 tbsp

  • (Optional) Gravy - 250ml

For the Whiskey Sauce

  • Onion - 1

  • Butter - 25g

  • Whiskey - 2 tbsp

  • Double Cream - 200ml

  • Dijon Mustard - 1 tbsp

Method

Haggis, Neeps, Tatties Step One - Neeps & Tattie Cubes

Cook the Haggis in line with the package instructions (the rest of this recipe takes about 40 minutes, but ca be made in advance and just re-heated when needed).

Pre-heat the oven to 180°C (200°C for non-fan ovens). Peel the potatoes and swede.

Chop one of the potatoes and about a quarter of the swede into neat 1cm cubes and add to a tray with a knob of butter and seasoning. Place in the oven for around 30 minutes, turning occasionally, until they’ve taken on some colour.

Roughly chop the rest of the potatoes and swede and add them to separate pans full of water.

 

Haggis, Neeps, Tatties Step Two - Neeps & Tattie Mash

Boil both the potatoes and swede for around 30 minutes until ‘mashable’ (the swede will likely take a little longer than the potatoes).

Mash both, adding the 25g of butter, the mustard, and seasoning to the potatoes. The swede won’t need anything extra.

Pet aside until you’re ready to serve.

 

Haggis, Neeps, Tatties STEP Three - Whisky Sauce

Peel and dice the onion. Place in a pan with the butter and heat on low-medium until the onions go translucent.

 

Haggis, Neeps, Tatties STEP Four - Whisky Flame

With the heat still on low-medium, have a lighter handy.

Pour the whisky into the pan and light with the lighter. It’ll engulf in flames for a few seconds as the alcohol in the whisky burns off.

 

Haggis, Neeps, Tatties STEP Five - Mustard Cream

Once the whisky’s burned off, turn the heat to low and add the cream and mustard.

Stir to infuse then strain through a sieve into a bowl to remove the onions.

 

Haggis, Neeps, Tatties STEP SIX - Haggis, Neeps, & Tatties

Haggis, Neeps, & Tatties

Reheat both mashes, the potato and swede cubes, and the whisky sauce. Also, make a gravy.

Stack the mash using either a presentation ring, tin can with both ends opened, or glass (the last two will need oiling to stop the mash sticking).

Roll the haggis into a sphere (you may need to use gloves as it’ll be hot) and place on the mash. Pour over the whisky sauce, gravy and sprinkle the potato and swede cubes.

And that’s it, hope you enjoy!