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.
10-20 minsCooking Time
What you'll need
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.
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.