Burns Night haggis with neeps, tatties and a whisky sauce

Meaty. Earthy. Gamey. An authentic taste of Scotland. Finished with lashings of a deliciously thick savoury Laphroaig whiskey sauce.

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
500g good quality haggis

For the neeps and tatties

450g potatoes, peeled and quartered
400g turnip or swede, peeled and quartered
100g unsalted butter
8 spring onions, trimmed and roughly chopped
30ml double cream

For the whisky sauce

2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot, finely diced
500ml double cream
2 tsp wholegrain mustard
2 tsp Dijon mustard
2 tsp Laphroaig
½ lemon (juice only)
A pinch of sea salt & freshly ground white pepper to taste

Tasting notes

Meaty. Earthy. Gamey. An authentic taste of Scotland. Finished with lashings of a deliciously thick savoury Laphroaig whiskey sauce.

---------------------------------------------------------------------------------------------------------------------------------------------------

Method

For the neeps and tatties

1. Peel and quarter the potatoes and turnip or swede.

2. Boil a large pan of water.  Add the haggis and cook it as per the instructions on the packet.

3. In separate pans bring salted water to the boil and add potatoes to one and the turnip or swede to the other.  Boil for 20 to 25 minutes until soft and then drain. Return turnip or swede to the pan but keep potatoes draining.

4. Add half the butter to the turnip or swede and roughly mash so that some chunks remain. Season to taste and cover to keep warm.

5. Add the remaining butter to the empty potato pan and melt. Trim and roughly chop the spring onions before adding them to the butter and cooking for 1 to 2 minutes until softened. 

6. Return the potatoes to the pan with the cooked onions, add the cream and mash all together until smooth.  Season to taste and cover to keep warm.

For the whisky sauce

1. Heat the butter and oil in a saucepan.

2. Finely dice the onion or shallot and cook in the butter and oil until translucent. 

3. Add the Laphroaig and carefully light the pan liquid to burn off the alcohol.

4. When the flame is out, add the double cream, both mustards, and stir together.

5. Cook the sauce over a medium heat.

6. Increase the heat slightly until the sauce begins to reduce and continue to cook for 1 to 2 minutes.

7. Remove the pan from the heat. Season to taste and whisk in the lemon juice.

Serving suggestion

Build the elements into a stack.

1. Preheat oven to 175°C.

2. Use cooking rings, or an empty tin can opened at both ends, for stacking the ingredients. Brush a little oil inside to grease.

3. Slice the haggis to a thickness of 2-3cm and then use the tin or cooking ring as a cutter so that the haggis fills the bottom as the first layer of the stack.

4. Put the ring on a baking tray and add a layer of the cooked turnip or swede, followed by a layer of the mashed potato. 

5. Repeat steps 3 and 4 so that you have another completed stack.

6. Place the rings in the oven for 20 to 25 minutes until piping hot.

7. Take out the oven and carefully slide a knife around the edge of the cylinder so that the cooked stack comes out.

8. Serve with the whisky sauce and enjoy.