Haggis, Neeps and Tatties with Whisky Sauce

Haggis and sides

• 1 haggis, about 500 g, or a vegetarian haggis
• 750 g swede (neeps), peeled and chopped
• 750 g floury potatoes (tatties), peeled and chopped
• 75 g butter
• 50 ml milk
• a grating of nutmeg, salt and plenty of black pepper

Whisky sauce

• 15 g butter
• 1 shallot, finely chopped
• 3 tbsp Scotch whisky
• 150 ml beef or vegetable stock
• 150 ml double cream
• 1 tsp wholegrain mustard

Equipment

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• Small saucepanHow to chooseShop on Amazon(affiliate link, opens in a new tab)
• Potato masher or ricerHow to chooseShop on Amazon(affiliate link, opens in a new tab)

1. 1

   Heat the haggis following the pack instructions, usually wrapped in foil in a moderate oven or gently simmered, until steaming hot all the way through.

2. 2

   Boil the swede and potatoes in separate pans of salted water until tender: swede takes about 20–25 minutes, potatoes 15–20.

3. 3

   Mash the swede with a third of the butter, nutmeg and lots of pepper. Mash the potatoes with the rest of the butter and the milk.

4. 4

   For the sauce, soften the shallot in the butter, add the whisky and let it bubble for a minute, then add the stock and reduce by half. Stir in the cream and mustard and simmer until slightly thickened.

5. 5

   Split the haggis open and serve with neeps, tatties and the sauce.