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Haggis, Neeps and Tatties Stack

haggis, neeps and tatties stack

Haggis, Neeps and Tatties Stack

Impress your guests by serving up a delicious haggis, neeps and tatties stack this Burns Night. Push the boat out with a homemade whisky sauce.

  • Prep Time

    10-20 mins

    Cooking Time

    20-25 mins




What you'll need

454g Haggis

400g Neeps - cooked and mashed

400g Mash Potato

2 empty tin cans or ovenproof cooking rings.


For the Whisky Sauce

2 tbsp Vegetable Oil

1 tbsp Butter

1 Small Onion or shallot finely chopped

500ml / 17 fl oz Double Cream

2 tsp Wholegrain Mustard

1 tbsp Dijon Mustard

2 tsp Whisky

Sea Salt and Freshly Ground White Pepper

1/2 Lemon - juice only

Putting it all together

Preheat the oven to 175 degrees.

Use cooking rings or get an empty tin can and use a can opener to open both ends - brush the inside with a little oil.

Fill the bottom with 2 - 3 cm of haggis - top tip - slice the haggis to the right thickness and then use the tin or cooking rings as a cutter.

Place the ring on a baking tray - add a layer of cooked turnip, followed by a layer of mash potato. Repeat for the other ring.

Place the rings in the oven for about 20 25 minutes or until piping hot.

Remove from the oven and using a knife carefully slide around the edge of the cylinder, removing the stack.

Serve with Whisky sauce.


Whisky Sauce

Heat the butter and oil in a sauce pan.

Add in the onion / shallot and cook until translucent.

Add in the Whisky; carefully light the pan liquid to burn off the alcohol.

When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Over a medium heat allow the sauce to cook.

Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.

Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.


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Haggis, neeps and tatties or haggis, turnip and mash potato stack - perfect for a Bruns Night Supper