Recipe: Haggis, Neeps & Tatties

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Celebrate Burns Night in true Scots style with a hearty plate of Haggis, Neeps and Tatties. Complete with a rich whisky sauce it's devine. Give our restaurant development manager, Adriano Trebbi's recipe below to enjoy a tasty Burns Night with friends and family. Go veggie or traditional, the choice is yours!

Alternatively if you fancy a break from cooking then leave it up to our restaurant chefs! We'll be serving Haggis, Neeps and Tatties in all our Scottish stores from 23rd-27th January 2017.   

Ingredients

  • You'll need 1 Haggis. Visit the foodhall or butcher at your local Dobbies in the lead up to the 25th January (Burns Night) to choose yours. 

For the Tatties (potatoes):

  • 600g large potatoes, peeled and chopped into large chunks
  • 400g turnip (swede in England) peeled and chopped into large chunks
  • 75g unsalted butter
  • 250g savoy cabbage or kale, finely sliced
  • Salt and freshly ground black pepper
  • 25g cheddar cheese, grated

For the Neeps (turnips):

  • 1kg turnips
  • 100g Butter

For the Whisky Cream Sauce:

  • 500ml double cream
  • 2 tsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 2 tsp whisky
  • Sea salt and freshly ground white pepper
  • 1 tbsp chopped fresh chives
  • ½ lemon, juice only 

Method:

  1. Cook the haggis as per instructions
  2. Preheat the oven to 180C/350F/Gas 4.

For the Tatties (potatoes):

  1. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.
  2. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.
  3. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.
  4. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top

For the Neeps (turnips):

  1. Peel and roughly chop the turnips.
  2. Place in a pan of salted water and bring to the boil.
  3. When cooked drain and allow to steam dry.
  4. Add the butter, season and roughly bash them with a potato masher

Whisky Cream Sauce:

  1. Heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
  2. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.

 Celebrating Burns Night or just looking for more Scottish recipes? Check out our Cock-a-Leekie soup recipe and our Clootie Dumpling recipe for more ideas.