Haggis, neeps and tatties with whisky sauce
Haggis, neeps and tatties celebrate the best of Scottish cuisine. Add a luscious whisky sauce and it's the perfect meal to celebrate Scottish ingredients.
Our recipe comes from Jeff Baker, who began his career in a professional kitchen in 1983 and since cooked for the late Queen Elizabeth II, as well as working alongside some of the world's top chefs.
Ingredients
- 454 g haggis
- 1 small swede
- 2 peeled carrots peeled & cut into cubes
- 3 large King Edward or Maris piper potatoes, peeled & cut into cubes
- 50 g cold diced butter
- 1 splash of hot milk
- 1 pinch freshly grated nutmeg
- 1 handful chopped chives to garnish
- 1 pinch sea salt & cracked black pepper
- 16 oz haggis
- 1 small swede
- 2 peeled carrots peeled & cut into cubes
- 3 large King Edward or Maris piper potatoes, peeled & cut into cubes
- 1.8 oz cold diced butter
- 1 splash of hot milk
- 1 pinch freshly grated nutmeg
- 1 handful chopped chives to garnish
- 1 pinch sea salt & cracked black pepper
- 16 oz haggis
- 1 small swede
- 2 peeled carrots peeled & cut into cubes
- 3 large King Edward or Maris piper potatoes, peeled & cut into cubes
- 1.8 oz cold diced butter
- 1 splash of hot milk
- 1 pinch freshly grated nutmeg
- 1 handful chopped chives to garnish
- 1 pinch sea salt & cracked black pepper
- 1 shallot finely chopped
- 1 clove garlic sliced
- 150 ml rich chicken stock
- 1 tsp Dijon mustard
- 20 g cold diced butter
- 1 splash of single malt whisky
- 1 shallot finely chopped
- 1 clove garlic sliced
- 5.3 fl oz rich chicken stock
- 1 tsp Dijon mustard
- 0.7 oz cold diced butter
- 1 splash of single malt whisky
- 1 shallot finely chopped
- 1 clove garlic sliced
- 0.6 cup rich chicken stock
- 1 tsp Dijon mustard
- 0.7 oz cold diced butter
- 1 splash of single malt whisky
Details
- Cuisine: Scottish
- Recipe Type: Dinner
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- 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 (160°F). 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 and the swede and 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 and 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 and garlic in a small amount of butter then add the stock and 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 and enjoy.
This recipe is courtesy of sustainable online meat company Farmison & Co’s in-house Executive chef – Jeff Baker.
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