Haggis, Neeps an' Tatties with Whisky Gravy, no cream | Campbells
This traditional Burns Night Recipe for Haggis, Neeps, and Tatties served with Whisky Gravy, no cream, is a great choice for a Scottish dinner
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Cooking tools:
- Pan
- Stove
- Colander
- Potato masher
- Food mill
- Potato ricer
- Mixing bowl
- Wooden spoon
- Chef's knife
Ingredients
- 200g rooster potatoes, peeled and cut into even-sized pieces
- 3 tbsp warm milk or cream
- 40g unsalted butter
- sea salt
- freshly ground black pepper
- 1 Chieftain Haggis, cooked according to the pack instructions
- 800g turnip, peeled and cut into even-sized pieces (by the time
- 100ml chicken stock
- knob of butter
- dash whisky
- salt
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