- 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)
- 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.
- Place the potatoes in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
- Place the swede in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender.
- 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.
- 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.
- Divide the haggis onto six plates, drizzle with a little whisky if desired and serve with the tatties and neeps.
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