European
European - British - Meat Dishes
Haggis with Neeps and Tatties
Chef's Menu Description
Scotland's national dish for Burns Night: traditional spiced haggis gently simmered, accompanied by golden mashed rutabaga (neeps), velvety mashed potatoes (tatties), and rich Scotch whisky cream sauce.
Ingredients
- • 500g authentic Scottish chieftain haggis
- • 400g swede (neeps), peeled, cubed, and boiled until tender
- • 400g floury Maris Piper potatoes (tatties), peeled, cubed, and boiled until tender
- • 60g butter and 50ml double cream
- • Whisky sauce: 100ml double cream, 30ml Scotch whisky, 1 tsp Dijon mustard, 1/2 tsp heather honey
Preparation Steps
1
Phase 1
Wrap haggis tightly in foil and simmer gently in a pot of water for 45-60 minutes until piping hot throughout (75°C internal).
2
Phase 2
Mash boiled swede with butter, salt, and white pepper. Separately mash potatoes with butter and cream until velvety smooth.
3
Phase 3
Warm double cream in a small pan, whisk in Scotch whisky, Dijon mustard, and honey. Simmer for 2 minutes until glossy and smooth.
4
Phase 4
Cut open haggis casing. Plate generous mounds of spiced haggis alongside neeps and tatties, drizzled with Scotch whisky cream sauce.