Haggis, Neeps and Tatties Stack (serves five or six)
- 1 can Grant’s haggis
- Rutabaga (in US) / turnip (in UK)
- 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/
As Burns Night approaches, in Scotland we take it as read that we can pop out to our local shops and pick up a haggis.
Scottish Field was contacted by Christina Conte, a Scottish Italian cook living in Los Angeles, who knows what a struggle it is to find the Scottish national dish on the other side of the Atlantic.
Originally from Garrowhill in Glasgow, she has created a Burns recipe which is geared for the US/Canada with the ingredients.
Christina is usually cooking, baking or (cr)eating something scrumptious.
She said: ‘You may know that real haggis is banned from being imported into the US, so what are we to do? Well, to me, the next best thing is this tinned haggis from Grant’s. It’s really quite good, especially given that it’s from a can. It’s what you’ll need to make this haggis, neeps and tatties stack.’
Christina is a World Porridge Champion and has been a judge at the World Scotch Pie Championships. She is constantly promoting Scottish food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time.
She emigrated with her family to the US when she was 9 years old. Her love of cooking and baking began at the age of seven when she made a lemon cake from a school book recipe which garnered rave reviews.
Christina now lives in Los Angeles where she publishes food and travel posts on her site, ChristinasCucina.com.
She loves to travel the world, near and far, as long as there’s good food involved.