Description
Celebrate National Tartan Day or any Scottish occasion with this refined take on the classic Haggis with Neeps and Tatties. This elegant, layered dish features savory haggis, buttery mashed rutabaga (neeps), and creamy mashed potatoes (tatties), all stacked and baked, then finished with a warm, rich whisky sauce. It’s a comforting yet stylish tribute to Scotland’s culinary heritage.
Ingredients
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1 can Grant’s haggis
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1 rutabaga (swede/turnip), peeled, chopped, boiled, and mashed with butter and salt
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4 potatoes, peeled, boiled, and mashed with butter, cream, milk, and salt to taste
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1 batch whisky sauce (see note below)
Instructions
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Preheat oven to 375°F (190°C).
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Open both ends of the canned haggis. Carefully remove the haggis and cut into 5–6 thick rounds.
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Return one haggis slice to the cleaned can. Press it down gently to form the base.
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Add a layer of mashed rutabaga, pressing it down with a spatula.
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Add a final layer of mashed potatoes, again pressing lightly to compact.
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Use one of the metal can lids and a spice jar to gently push the stacked contents out of the can onto a tray.
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Repeat for the remaining slices.
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Bake the layered stacks for about 20 minutes, until heated through.
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Meanwhile, prepare the whisky sauce (see note).
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Drizzle warm whisky sauce over each stack before serving. Garnish with parsley or cracked black pepper if desired.
Notes
For a simple whisky sauce, gently simmer 1/2 cup heavy cream with 1 tbsp Dijon mustard, 1 tbsp butter, a splash of Scotch whisky, salt, and pepper to taste. Whisk until slightly thickened.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Baking, Stacking
- Cuisine: Scottish
