Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)
A pleasant and delicious way to serve haggis with a lovely whisky sauce.
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
Serving: 1 stack | Calories: 349kcal | Carbohydrates: 115g | Protein: 18g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 15mg | Sodium: 212mg | Potassium: 236mg | Fiber: 12g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 19mg | Calcium: 115mg | Iron: 0.3mg
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