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Classic Haggis, Neeps and Tatties with Whisky Gravy

Perfect for Burns Supper.
Campbells Image

Recipe by

Campbells

1 hr

Easy

Serves 4

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Ingredients

You will need:

  • 200g rooster potatoes, peeled and cut into even-sized pieces
  • 3 tbsp warm milk or cream
  • 40g unsalted butter
  • sea salt and 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

For the gravy

  • 100ml chicken stock
  • knob of butter
  • dash whisky
  • salt and freshly ground black pepper

Method

  • Step 1 : Prepare the tatties

    Place the potatoes into a pan of salted cold water and bring to the boil. Reduce to a simmer and cook gently for approximately 20 minutes.

    Check the tenderness - the point of a sharp knife should feel little resistance when pushed into the potato.

    Drain in a colander and return to the pan to dry out over a low heat for a minute. Mash them with a potato masher or pass through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk or cream, then the butter vigorously, making the mash light and fluffy. Do the same to mash the turnip – minus the cream or milk.

  • Step 2 : Make the whisky gravy

    To make the gravy, reduce the chicken stock and whisky in a pan over a high heat to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.

  • Step 3 : To serve

    Heat the haggis thoroughly according to the instructions and serve arranged neatly on warm plates between a helping of neeps and a helping of tatties and a little gravy spooned onto each plate (with an additional dram on the side if you fancy).