Haggis, Neeps and Tatties Stack with a Whisky Sauce | Simon Howie

Name: Haggis, Neeps and Tatties Stack with a Whisky Sauce | Simon Howie
Total time: 40 min
Ingredients: 454g Simon Howie Original Haggis (or our Vegetarian Haggis for a meat-free option!); 400g neeps, cooked and mashed; 400g mashed potato; 2 empty tin cans or ovenproof cooking rings; ; For the Whisky Sauce; 2 tbsp vegetable oil; 1 tbsp butter; 1 small onion or shallot, finely chopped; 250ml double cream; 2 tsp wholegrain mustard; 1 tbsp Dijon mustard; 2 tbsp whisky; Sea salt and freshly ground white pepper; 1/2 lemon – juice only

thescottishbutcher.com

Impress your guests by serving up a delicious haggis, neeps and tatties stack this Burns Night. Push the boat out with a homemade whisky sauce.

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Ingredients

454g Simon Howie Original Haggis (or our Vegetarian Haggis for a meat-free option!)
400g neeps, cooked and mashed
400g mashed potato
2 empty tin cans or ovenproof cooking rings
 
For the Whisky Sauce
2 tbsp vegetable oil
1 tbsp butter
1 small onion or shallot, finely chopped
250ml double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp whisky
Sea salt and freshly ground white pepper
1/2 lemon – juice only