How to make classic haggis neeps and tatties for Burns Night

How to make classic haggis neeps and tatties for Burns Night
Make your Burns supper in traditional style with this recipe

Haggis, neeps and tatties

Prep: 20 minute
kok: 45 minute

Bedien 6

2 x 500g haggis
1.5kg King Edward potatoes, peeled and cut into large chunks
100ml whole milk
60g unsalted butter
1.5kg swede, peeled and diced
50ml whisky

For the gravy

1 tbsp sunflower oil
1 celery stick, grof gekap
1 carrot, grof gekap
1 klein ui, grof gekap
1 tbsp plain flour
1 tsp tomato puree
750ml beef stock
3 tbsp redcurrant jelly
1 splash Worcestershire sauce
1 splash Tabasco sauce

Preheat the oven to 180°C, or gas mark 4, and cook the haggis according to pack instructions.

Intussen, make the gravy. Heat the oil in a large pan and fry the vegetables for 5 minutes until just brown. Add the flour and tomato puree and cook for 2-3 minute. Slowly add the stock, stirring until smooth. Bring to the boil and simmer gently for 30 minute, then pass through a sieve. Return the gravy to a clean pan and add the redcurrant jelly, Worcestershire and Tabasco sauces. Simmer for 5 minute, then remove from the hob and reheat before serving, Indien nodig.

Place the potatoes (tatties) in a pan and cover with cold water. Bring to the boil and simmer for 12-15 minutes until tender. Drain, and allow to dry in the pan for 2-3 minute, then mash. Warm the milk and half the butter in a pan until the butter has melted. Stir into the potato and season.

Place the swede (neeps) in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender. Drain and return to the pan to dry out for 2-3 minute. Mash, stir in the remaining butter and season.

Reheat the gravy, neeps and tatties if necessary. Remove the haggis from the oven. Make a slit through the casing and pour in the whisky. Serve spoonfuls of haggis with the tatties, neeps and gravy.

Recipe and image from Waitrose & Vennote

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