Haggis, Neeps & Tatties

serves 6

Crack open the whisky, bring out the bagpipes and get ready to pipe in the haggis!

Ingredients

  • 1.5kg haggis
  • 600g potato, peeled & roughly chopped
  • 8 tbsp butter
  • 60ml milk
  • Pinch grated nutmeg
  • Sea salt
  • 600g swede, peeled & roughly chopped
  • Pinch ground ginger
  • Freshly ground black pepper
  • Whisky, to drizzle (optional)

Instructions

  1. Place the haggis in a pan of cold water, ensuring it is fully immersed. Heat until the water is almost boiling then reduce the heat, cover the pan and simmer gently for 80 minutes.
  2. Place the potatoes in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
  3. Place the swede in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
  4. When cooked through, drain the potatoes well, return to the pan and place over a low heat for a couple of minutes. Add half the butter and all the milk and mash down, add the nutmeg and salt to taste then beat until smooth.
  5. When cooked through, drain the swede well, return to the pan and place over a low heat for a couple of minutes. Add the remaining butter and ginger to the pan and cook for another minute. Mash down, season to taste and beat until smooth.
  6. Divide the haggis onto six plates, drizzle with a little whisky if desired and serve with the tatties and neeps.