Enjoy a haggis stack – ideal for readers outwith the UK

A haggis, neeps and tatties stack (Photo: Christina Conte)

Haggis, Neeps and Tatties Stack (serves five or six)

Ingredients Instructions
  • 1 can Grant’s haggis
  • Rutabaga (in US) / turnip (in UK)
  • Potatoes
  • Butter
  • Salt
  • Cream
  • Milk
  • Whisky sauce - 2 good knobs of butter
  • 1 tsp olive oil
  • 3 or 4 shallots, minced
  • Salt and pepper
  • 2 or 3 tbsp single malt Scotch whisky
  • 1/2 cup (4 oz) beef stock
  • About 1/4 cup (2 oz) heavy cream
  • Open the tin of haggis, removing both ends completely. Take the haggis out in one piece and carefully slice into 5 of 6 pieces.
  • Place one slice back into the tin and place on a plate. Add some mashed rutabaga/turnip to the top of the haggis (approximate the amount of rutabaga to match the size of the haggis slice).
  • Next, add a layer of mashed potatoes. Push down with a small spatula to remove any air. Now, carefully place one of the metal ends of the tin back onto the mashed potato layer. Use a spice jar or similarly sized item to push the contents of the tin out onto a tray. Repeat with the other 4 or 5 slices of haggis.
  • Bake for about 20 minutes or until thoroughly heated.
  • For the whisky sauce, sauté the minced shallots with salt and pepper in the butter and oil until translucent. Add the whisky and stir well.
  • Add the beef stock and cook, stirring constantly for a few minutes. Lower the heat and add the cream, continuing to stir. Taste and add salt and pepper as needed. Remove from heat.
  • When the haggis stacks are ready, place each one on a plate using a metal spatula. Pour a little sauce around each stack and then over the top.
  • Serve hot with some more of that single malt whisky you just used in the sauce.

Recipe © Christina Conte | https://www.christinascucina.com/haggis-neeps-tatties-tower-burns-%20%20night-haggis-turnips-potatoes/