How to make Haggis, Neeps & Tatties with Whisky Sauce

Name: How to make Haggis, Neeps & Tatties with Whisky Sauce
Prep time: 20 min
Total time: 20 min
Yield: 2

Ingredients

This is my take on a very traditional Burns night supper; I’ve added a beautiful Whisky sauce for a touch of indulgence.

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.
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.
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.
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.
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.