Haggis, neeps and tatties tart with whisky gravy recipe
This haggis, neeps and tatties tart with whisky gravy recipe is perfect if you're hosting a Burns Night party.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sainsburysmagazine.co.uk.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Burns Night haggis with neeps, tatties and a whisky sauce Recipe | Food Network UK
foodnetwork.co.uk
Haggis, neeps and tatties with whisky sauce
lovefood.com
Haggis, Neeps and Tatties Stack with a Whisky Sauce | Simon Howie
thescottishbutcher.com
Haggis, Neeps an' Tatties with Whisky Gravy, no cream | Campbells
campbellsmeat.com
Haggis, neeps and tatties cakes
deliciousmagazine.co.uk
Whisky venison steaks with neeps & tatties recipe
sainsburysmagazine.co.uk
| Haggis Neeps And Tatties
costcutter.co.uk
Partridge, Haggis, Neeps and Tatties Recipe
greatbritishchefs.com