Celebrate National Tartan Day or any festive Scottish occasion with this elegant version of Haggis with Neeps and Tatties. Stacked with hearty haggis, buttery mashed rutabaga (neeps), and creamy mashed potatoes (tatties), and finished with a rich whisky sauce, this dish delivers traditional Scottish flavor with refined presentation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 5–6 servings
- Category: Main Course, Dinner
- Method: Baking, Stacking
- Cuisine: Scottish
Ingredients
-
1 can Grant’s haggis
-
1 rutabaga (swede/turnip), peeled, chopped, boiled, and mashed with butter and salt
-
4 potatoes, peeled, boiled, and mashed with butter, cream, milk, and salt to taste
-
1 batch whisky sauce (see below)
Instructions
-
Preheat oven to 375°F (190°C).
-
Open both ends of the canned haggis and gently remove the contents. Slice into 5–6 thick rounds.
-
Clean the can and place one haggis slice inside. Press it down gently to form a base.
-
Top with a layer of mashed rutabaga, followed by a layer of mashed potatoes. Press down each layer with a spatula to compact.
-
Use one of the can lids and a spice jar or small glass to gently push the stack out of the can.
-
Repeat with remaining slices to create individual haggis stacks.
-
Place on a baking tray and bake for about 20 minutes, or until heated through.
-
While baking, prepare the whisky sauce (see note).
-
Drizzle the warm sauce over the stacks before serving. Garnish with chopped parsley or cracked black pepper.
Notes
To make whisky sauce: Simmer 1/2 cup heavy cream with 1 tbsp Dijon mustard, 1 tbsp butter, a splash of Scotch whisky, and a pinch of salt and pepper until slightly thickened.
Nutrition
- Calories: 370 kcal per serving
Find it online: https://yumfoodusa.com/haggis-with-neeps-tatties/