Haggis, neeps and tatties tart with whisky gravy recipe | Sainsbury`s Magazine

Ingredients

• 1 large swede, about 800g, peeled and diced
• 1.5kg Maris Piper potatoes, peeled and roughly chopped
• 1 x 375g sheet ready-rolled shortcrust pastry
• 75g butter
• 3 tbsp milk
• 1 x 454g haggis
• 100ml whisky
• 2 tbsp chopped parsley, optional
• 2 small onions, finely chopped
• 3 tbsp sunflower oil
• 1 tsp light brown sugar
• 2 tbsp plain flour
• 1 tsp tomato purée
• 600ml chicken stock
• 1 tbsp Worcestershire sauce
• 1 tbsp grain mustard