Haggis, Neeps and Tatties

By Andy Cooks · 60 min

Ingredients

Instructions

1. Put the potatoes in a pot with a big pinch of salt, cover with cold water, boil until soft, drain well and leave them in the pot uncovered for 10 minutes to steam dry.
2. Do the same with the swede: boil in salted water until soft, drain well and leave uncovered in the pot for 10 minutes to steam dry.
3. Melt 40g (1.4 oz) butter in a frying pan over medium heat. Add the onion and a pinch of salt and sauté for 5-6 minutes until translucent.
4. Add the whisky and flambé. When it has reduced, add the chicken stock and reduce by half. Stir in the cream just before serving.
5. Boil the haggis in water for 30 minutes to heat it through.
6. Once the potatoes are dry, mash them with 30g (1 oz) butter and the milk. Mash the swede with the remaining butter.
7. Serve some of each mash on the plate with the haggis, and spoon over the whisky cream sauce. Garnish with parsley.

Summarized from Andy Cooks's video. Watch it for the details.

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