Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)

Haggis, Neeps and Tatties Stack for Burns Night is an example of how haggis can be served in the most enticing and beautiful manner. No, haggis isn’t the only thing Scots eat, but like anything else, if the quality is good, it’s delicious!

Being from Scotland is a grand thing.

I know people who’d give their right arm to be from Scotland, and I bet you do, too. However, sometimes people who don’t have the widest view of the world say things like, “The Scots only eat haggis” which is, of course, completely untrue. I actually only tasted haggis for the first time about 10 years ago. I liked it, too!

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For full traditional recipes and menu ideas for Burns Night, CLICK HERE.

The cup below is called a quaich, a traditional Scottish cup used to signify love, friendship and trust. It’s a lovely Scottish tradition and keepsake.

What is haggis?

Haggis is not for the faint of heart (no pun intended) as it contains sheep’s heart, liver and lungs. It’s typically prepared and then put into a sheep’s stomach, which gives it its unappealing look. I know that if I grew up in the US or another country where this isn’t a typical dish, I might not give it a try myself. However, I don’t believe I’d bash or admonish anyone who eats it.

Speaking of my first haggis, this is a photo I took at The Tyndrum Inn where my Aunt Virginia ordered it. Incidentally, my aunt was born in Italy and she adores haggis!

We really need to be more open-minded in this country when it comes to food. According to the 2001 English edition of the Larousse Gastronomique: “Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour”.^{[2]-from Wikipedia}

What are “neeps”?

This term, which is a Scottish term for “turnips” is quite confusing. Well, not the term, but the fact that turnips in Scotland are actually what we call “rutabagas” in the US. There seems to be different terms for both in different parts of the UK, too. “Swedes” are thrown into the mix, and it rather does my head in to try to sort them all out! Just know that if you want to make haggis, neeps and tatties in the US, use rutabagas and not turnips.

What are “tatties”?

Tatties are a Scottish nickname for potatoes. If you see or hear “totties”, it’s the same thing. For example, Potato Scones are referred to as tattie scones or tottie scones.

Cranachan is a perfect end to a Burns Night Supper!

What is Burns Night?

Scotland’s most famous poet, Robert Burns (also known as Rabbie Burns), wrote a poem entitled, “Address to a Haggis”. On January 25, his birthday, it is tradition in Scotland to have haggis paraded into the dining room to the sounds of a piper (often). Then, Address to a Haggis is read, and the haggis is cut open and served. 

Cullen Skink is often served before the haggis.

Now, you may know that real haggis is banned from being imported into the US, so what are we to do? Well, to me, the next best thing is this tinned haggis from Grant’s. (This is not a sponsored post, I just like this haggis). There’s also Stahly haggis which gets good reviews on Amazon when Grant’s isn’t available.

It’s really quite good, especially given that it’s from a can. It’s what you’ll need to make this haggis, neeps and tatties stack.

Haggis, Neeps and Tatties Stack

recipe by Christina Conte (serves 5 or 6)

FULL PRINTABLE RECIPE BELOW

Preheat the oven to 375˚F (190˚C)

Prepare the haggis, neeps and tatties stack~

Open the tin of haggis, removing both ends completely. Take the haggis out in one piece and carefully slice into 5 of 6 pieces.

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).

Next, add a layer of mashed potatoes. Push down with a small spatula to remove any air.

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 to my friend Cathy at She Paused 4 Thought for this idea.)

Repeat with the other 4 or 5 slices of haggis.

Bake for about 20 minutes or until thoroughly heated. Meanwhile, make the…

Whisky Sauce

Sauté the minced shallots with salt and pepper in the butter and oil until translucent. Add the whisky and stir well.

Add the beef stock and cook, stirring constantly for a few minutes.

Lower the heat and add the cream, continuing to stir.

Taste and add salt and pepper as needed. Remove from heat.

When the haggis stacks are ready, place each one on a plate using a metal spatula.

Pour a little sauce around each stack and then over the top.

Serve the haggis, neeps and tatties stack hot with some more of that single malt whisky you just used in the sauce.

Now, this doesn’t look too bad, does it?

Don’t forget the Typsy Laird for dessert!

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Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)

Yield: 5 or 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A pleasant and delicious way to serve haggis with a lovely whisky sauce.

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Ingredients

• 1 can Grant's haggis
• rutabaga (in US), turnip (in UK) boiled and mashed with butter and salt
• potatoes, boiled and mashed with butter, cream and milk and salt

Whisky Sauce

• 2 Tbsp butter
• 1 tsp olive oil
• 3 or 4 shallots, minced
• salt and pepper
• 2 or 3 Tbsp single malt Scotch whisky
• 1/2 cup (4 oz) beef stock
• about 1/4 cup (2 oz) heavy cream

Instructions

Preheat the oven to 375˚F (190˚C)

Prepare the haggis stack~

1. Open the tin of haggis, removing both ends completely. Take the haggis out in one piece and carefully slice into 5 of 6 pieces.
2. 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).
3. Next, add a layer of mashed potatoes. Push down with a small spatula to remove any air.
4. 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.)
5. Repeat with the other 4 or 5 slices of haggis.
6. Bake for about 20 minutes or until thoroughly heated. Meanwhile, make the..

Whisky Sauce

1. Sauté the minced shallots with salt and pepper in the butter and oil until translucent. Add the whisky and stir well.
2. Add the beef stock and cook, stirring constantly for a few minutes.
3. Lower the heat and add the cream, continuing to stir.
4. Taste and add salt and pepper as needed. Remove from heat.
5. When the haggis stacks are ready, place each one on a plate using a metal spatula.
6. Pour a little sauce around each stack and then over the top.
7. Serve hot with some more of that single malt whisky you just used in the sauce.

Recommended Products

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• 
  Traditional Scottish Haggis 15oz, (Pack of 2)

Nutrition Information:

Yield: 5 Serving Size: 1 serving
Amount Per Serving:Calories: 355Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 86mgSodium: 487mgCarbohydrates: 30gFiber: 3gSugar: 15gProtein: 9g

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The Tyndrum Inn

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