Ingredients:
- 1 good butcher's haggis
- 400g swede (neeps), peeled and diced
- 400g floury potatoes (tatties), peeled and quartered
- 50g butter
- splash of milk
- 1 shallot, finely diced
- 50ml Scotch whisky
- 150ml double cream
- 1 tsp wholegrain mustard
- salt, white pepper and a grating of nutmeg
Instructions:
- Wrap the haggis in foil and gently simmer or bake it as the butcher directs, usually about an hour.
- Boil the swede until tender, drain well and mash with butter, pepper and nutmeg.
- Boil the potatoes until soft, drain and dry off in the pan, then mash with butter and warm milk.
- For the sauce, soften the shallot in a little butter without colouring.
- Add the whisky and let it bubble to burn off the alcohol.
- Stir in the cream and mustard, and simmer gently until it coats the back of a spoon.
- Season the sauce to taste.
- Spoon the tatties and neeps onto warm plates, top with the haggis and pour the whisky sauce over.
A ring mould gives neat layers of tatties, neeps and haggis.
Use a peaty whisky for a smokier sauce.