How to make Haggis, Neeps & Tatties with Whisky Sauce

  • Prep time
  • Difficulty easy
  • Serves 2
haggis, neeps & tatties with whisky sauce cooked

Ingredients

  • 1 x 454g F&Co Haggis
  • 1 small swede (neeps) plus 2 peeled carrots peeled & cut into cubes
  • 3 large (tatties) King Edward or Maris piper potatoes, peeled & cut into cubes
  • 50g cold diced butter
  • Splash hot milk
  • Nutmeg to grate
  • Chopped chives to garnish
  • Sea salt & cracked black pepper
  • For the sauce:
  • 1 shallot finely chopped
  • 1 clove garlic sliced
  • 150ml rich chicken stock (essential cuisine)
  • 1tsp. smooth Dijon mustard
  • 20g cold diced butter
  • Splash single malt whisky
  1. For the haggis, bring a large saucepan of water to the boil then place the haggis in the pan and very gently simmer for 45 minutes reaching a minimum core temperature of 72°C - top tip: wrapping the haggis in foil will help prevent the haggis from bursting in the pan as it cooks.
  2. Whilst the haggis is cooking, boil the potatoes in one pan & the swede & carrot in another; add a little salt to each of the pans and boil until tender - this should take approximately 30 minutes.
  3. Drain the mash separately; adding half the butter to each pan & the milk to the tatties, season to taste with salt and pepper, adding a little nutmeg to the tatties.
  4. For the sauce, soften the shallot & garlic in a small amount of butter then add the stock & mustard, reduce by half then whisk in the remaining cold butter, finish by adding the whisky to taste, pass through a fine strainer and keep warm.
  5. To serve, spoon the haggis onto the warm serving plates alongside the neeps and tatties sprinkled with a few chopped chives, serve the sauce in a jug on the side & enjoy.

haggis, neeps & tatties with whisky sauce cooked