📝 About This Recipe
Celebrate the spirit of Scotland with this quintessential trio of savory haggis, golden mashed rutabaga (neeps), and creamy potatoes (tatties). This dish is the soul of a Burns Night supper, offering a complex harmony of peppery spices, earthy root vegetables, and a rich, velvety whisky cream sauce. It is a hearty, warming masterpiece that brings the rugged beauty of the Highlands straight to your dinner table.
🥗 Ingredients
The Haggis
- 500 grams Traditional Scottish Haggis (high-quality, butcher-made if possible)
- 1 tablespoon Butter (for greasing the foil)
The Tatties (Potatoes)
- 750 grams King Edward or Maris Piper Potatoes (peeled and cut into even chunks)
- 50 grams Unsalted Butter (at room temperature)
- 60 milliliters Double Cream (warmed slightly)
- 1 pinch Sea Salt and White Pepper (to taste)
The Neeps (Turnips/Rutabaga)
- 500 grams Rutabaga (Swede) (peeled and diced into 2cm cubes)
- 30 grams Butter (for mashing)
- 1 pinch Nutmeg (freshly grated)
The Whisky Cream Sauce
- 1 Shallot (finely minced)
- 50 milliliters Scotch Whisky (use a peaty or Highland malt)
- 200 milliliters Double Cream
- 1 teaspoon Dijon Mustard
- 100 milliliters Beef Stock (reduced or high-quality concentrate)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Remove the haggis from its outer packaging but keep it in the natural casing.
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2
Wrap the haggis tightly in a double layer of tin foil with a splash of water inside to keep it moist. Place in an ovenproof dish and bake for 60-75 minutes until piping hot throughout.
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3
While the haggis bakes, place the peeled potato chunks in a large pot of cold salted water. Bring to a boil, then simmer for 15-20 minutes until tender.
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4
In a separate pot, cover the diced rutabaga (neeps) with water and a pinch of salt. Bring to a boil and simmer for 20-25 minutes. Rutabaga takes longer than potatoes to soften.
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5
Drain the potatoes and let them steam-dry in the colander for 2 minutes. This ensures a fluffy, non-watery mash.
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6
Mash the potatoes with 50g butter and 60ml warm cream until silky smooth. Season with white pepper and salt. Keep warm.
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7
Drain the neeps and mash them thoroughly with 30g butter and a pinch of nutmeg. Neeps should have a slightly coarser texture than the tatties.
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8
To start the sauce, sauté the minced shallots in a small pan with a knob of butter over medium heat until translucent.
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9
Carefully pour in the whisky. If using a gas stove, you can flambé it to burn off the alcohol, otherwise, let it simmer and reduce by half.
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10
Whisk in the beef stock, Dijon mustard, and double cream. Simmer gently for 5-8 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Once the haggis is ready, remove it from the oven. Carefully slit the casing and scoop out the savory filling into a warm bowl, fluffing it gently with a fork.
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12
To serve, use a ring mold for a gourmet look: layer the neeps at the bottom, followed by the tatties, and top with a generous portion of haggis. Alternatively, serve in rustic scoops side-by-side.
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13
Drizzle the warm whisky cream sauce over the haggis and garnish with fresh chives. Serve immediately.
💡 Chef's Tips
Don't rush the neeps; they must be very soft before mashing or they will be grainy. For the best tatties, use a potato ricer instead of a masher to achieve a restaurant-quality smooth texture. If you find the haggis is a bit dry after baking, stir in a tablespoon of beef stock or a knob of butter before serving. Always warm your plates! This dish is best enjoyed piping hot, and the mash cools quickly. Vegetarian haggis is an excellent substitute and often just as flavorful due to the heavy spice profile.
🍽️ Serving Suggestions
A neat dram of peaty Islay Scotch Whisky is the traditional and perfect beverage pairing. Serve with a side of honey-glazed roasted carrots for extra sweetness and color. For a lighter touch, a crisp green salad with a sharp vinaigrette cuts through the richness. A glass of heavy Scottish Ale or a stout complements the peppery notes of the haggis beautifully. Finish the meal with a classic Cranachan dessert to keep the Scottish theme consistent.