Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)
- Total time
- 40 min
- Serves
- 5
- Cuisine
- European - Scottish
Ingredients
- 1 can Grant's haggis
- 1 rutabaga (turnip (in UK) boiled and mashed with butter and salt)
- 4 potatoes (boiled and mashed with butter, cream and milk and salt)
- 1 recipe of Whisky sauce (to serve)
Steps
- 1
Preheat the oven to 375℉ (190℃)
- 2
Open the tin of haggis, removing both ends completely. Take the haggis out in one piece and carefully slice into 5 of 6 pieces.
- 3
Place one slice back into the tin and place on a plate. Add some mashed rutabaga/turnip to the top of the haggis (approximate the amount of rutabaga to match the size of the haggis slice).
- 4
Next, add a layer of mashed potatoes. Push down with a small spatula to remove any air.
- 5
Now, carefully place one of the metal ends of the tin back onto the mashed potato layer. Use a spice jar or similarly sized item to push the contents of the tin out onto a tray. (Thanks for my friend Cathy at She Paused 4 Thought for this idea.)
- 6
Repeat with the other 4 or 5 slices of haggis.
- 7
Bake for about 20 minutes or until thoroughly heated. Meanwhile, make the whisky sauce (RECIPE CARD BELOW AND IN NOTES).
Source: christinascucina.com·Own this recipe or photo? Request removal