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, and so is a haggis stack.
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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, “Scots only eat haggis” which is, of course, completely untrue.
Find more traditional recipes and menu ideas for Burns Night.
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 often spurned, 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. I tried my first haggis when I was in my 30s.
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!
I think that we need to be more open-minded in the US 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 about trying chicken Braemar, or Balmoral chicken? Haggis stuffed chicken breast wrapped in bacon! Served with the same whisky sauce as this haggis stack! DELECTABLE!
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.
How is Haggis Served?
The most typical and usual way that haggis is served in Scotland is scooped onto a plate alongside neeps and tatties. An alternative is to make a haggis stack (recipe below), but haggis is used in many other recipes. It is often replaced into recipes instead of ground beef or mince, and even put on pizza (I’m not commenting on that)! One of the favorite ways I tried haggis was stuffed into mushrooms and deep fried!
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. And don’t skip the whisky sauce! It’s soooo good, you’ll be using it on other dishes, too!
Don’t want to take the time to make the haggis stacks? Then just use my haggis, neeps and tatties recipe.
Haggis Neeps and Tatties Stack
recipe by Christina Conte serves 5 or 6
FULL PRINTABLE RECIPE BELOW
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 (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…
Make the Whisky Sauce for the Haggis Neeps and Tatties Stack
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 and allow to cook for a few more minutes.
Taste and add salt and pepper as needed. Remove from heat.
Serve
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)
Ingredients
- 1 can Grant's haggis
- 1 rutabaga turnip (in UK) boiled and mashed with butter and salt
- 4 potatoes boiled and mashed with butter, cream and milk and salt
- 1 recipe of Whisky sauce to serve
Instructions
- Preheat the oven to 375℉ (190℃)
- 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 for 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 (RECIPE CARD BELOW AND IN NOTES).
Notes
- TIP: try different canned haggis to see which one you like best.
- Recipe for whisky sauce
Nutrition
Whisky Sauce (for Haggis, Balmoral Chicken, and other Savory Scottish Dishes)
Ingredients
- 2 Tbsp butter
- 1 tsp olive oil
- 2 shallots small, minced (or substitute onion, in a pinch)
- ¼ tsp salt less or more to taste
- 2 Tbsp Scotch whisky single malt (or more as desired)
- ½ c beef stock
- ¼ c heavy whipping cream
- ⅛ tsp white pepper freshly ground
Instructions
- Sauté the minced shallots with salt and pepper in the butter and oil until translucent.
- Add the whisky and stir well.
- Stir in the beef stock and cook, stirring constantly for a few minutes.
- Lower the heat and add the cream, continuing to stir. Cook gently for a few minutes.
- Taste, then add salt and pepper as needed. Remove from heat. Serve as desired.
Notes
- Use good quality ingredients for the best results.
Nutrition
If you go to Scotland, you can order a haggis stack at The Tyndrum Inn
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Hello Christina!
Writing to you from Northwest Washington! I’m about to make this for our supper club and I’m curious if you’ve found letting the mashed potatoes and mashed rutabaga cool a bit before adding to the can to stack or if it matters much? Thanks!
Hi DonnaJoy, sorry if it’s too late to respond now, but the answer is no, don’t let it cool as it will be more difficult to put it into the can. Let me know how it went! :)