Haggis Neeps & Tatties & A Whisky Sauce. Burns Night Special. #SRP



Haggis, Neeps and Tatties Pie Recipe

Method

  • Peel the potatoes and place in a pan with salted water, bring to the boil then simmer until soft (test with a fork). Drain well, add 3oz (half) the butter and the cream, mash until smooth.

  • Peel and finely chop the turnip, place into a pan with salted water, bring to the boil then simmer until soft (test with a fork). Drain well, add remainder of the butter, mash until smooth.

  • Cook your haggis according to pack instructions. If you buy yours from a butcher then we usually find a 500g haggis bakes in the oven in around 1 hour. Simply wrap in foil, and pop into an oven, pre-heated to 180C for an hour.

  • Soften with a fork.

  • Place all the haggis into the base of an oven dish spreading it out evenly, carefully layer the neeps on top.

  • For the next layer, smooth on top your creamed mashed potatoes and top off evenly with the grated Scottish cheese.

  • Bake for twenty to twenty five minutes in a pre-heated oven at 180f or until golden brown.

  • Serve with good crusty bread and a whisky sauce.






Video: Trying Scottish Food: Haggis, Neeps & Tatties, Cullen Skink, Fish Pie | Edinburgh Travel Vlog

Haggis, Neeps and Tatties Pie Recipe
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Date: 16.12.2018, 21:37 / Views: 55361


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