Haggis, neeps and tatties for Burns Night

    Haggis, neeps and tatties for Burns Night

    1save
    55min


    2 people made this

    About this recipe: This dish is restaurant quality and very easy to prepare at home, ideal for Burns Night. Look for good quality pre-sliced haggis, and quality neeps (swede) and tatties (potatoes). There aren't many components to this dish, so you want what you have to be the best it can be! If you wish, just simply substitute with sliced vegetarian haggis to suit preference.

    geneviever Hampshire, England, UK

    Ingredients
    Serves: 2 

    • 2 medium potatoes, peeled and diced
    • 1 medium swede, peeled and diced
    • 2 thick slices haggis
    • 6 tablespoons single cream
    • chopped fresh chives
    • salt and pepper, to taste

    Method
    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Bring two separate saucepans of water to the boil. Add the potatoes into one and the swede into the other. Cook until tender, about 12 to 15 minutes over a medium heat.
    2. Meanwhile, gently fry the sliced haggis in a frying pan over a medium heat with a little oil or butter.
    3. Drain the potatoes and swede then to each add a little single cream, chopped fresh chives and season well with salt and pepper.
    4. Return to the haggis, just prior to serving I like to remove the case around the side, but this is optional. Transfer the slices to two warmed plates. Take some of the swede and place on top of the haggis, then place the potato on top of the swede. Garnish with some chopped fresh chives and serve with a gravy of your choice.

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