Haggis, neeps and tatties
What would Burns Night be without haggis, neeps and tatties? This simple recipe is made all the more enjoyable with a rich whisky sauce.
- 500g/1lb 2oz haggis
For the tatties
- 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks
- 100ml/3½fl oz semi-skimmed milk
- 200ml/7fl oz cream
- 2 tbsp butter
- salt and freshly ground black pepper
For the neeps
- 1kg/2lb 4oz swede, peeled and cut into even chunks
- 2 tbsp butter
For the whisky cream sauce
- 4 tbsp cracked black pepper
- 50g/1¾oz butter
- 1 tsp vegetable oil
- 2 shallots, peeled and finely chopped
- 120ml/4fl oz Scotch whisky
- 200ml/7fl oz beef stock
- 200ml/7fl oz double cream
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.
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