Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5
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Calories
349 kcal
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Course
Main Course
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Cuisine
Scottish
Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)
Description
Haggis, Neeps and Tatties Stack with Whisky Sauce is a composed dish built from pre-cooked haggis, mashed rutabaga (referred locally as turnips), and mashed potatoes, designed for a classic Scottish celebration. The slices of canned haggis are carefully layered with buttered and salted mashed rutabaga and creamy mashed potatoes enriched with butter, cream, and milk. This stacking inside the haggis tin creates neat individual servings that hold their shape when baked at 375℉ (190℃) for about 20 minutes until heated through.
The flavor profile combines the savory richness and spices from the haggis with the gentle sweetness of the turnip and the smooth creaminess of the potatoes. The whisky sauce served alongside adds a sharp and slightly sweet contrast that complements the depth of the layers. The baking step gently melds the ingredients while warming the dish evenly, preserving the texture of each component.
This dish suits a traditional Burns Night supper but can be served whenever one desires a hearty, layered plate that honors Scottish cuisine. The whisky sauce brings in a distinctive touch, tying the elements together in a warm and comforting way.
Using different brands of canned haggis may affect the flavor, so experimenting can help find a preferred taste. The whisky sauce recipe accompanies the dish and should be prepared fresh to serve with the stacks.
Ingredients
- 1 can haggis Grant's brand
- 1 rutabaga turnip (in UK) boiled and mashed with butter and salt
- 4 potato boiled and mashed with butter, cream and milk and salt
- 1 recipe of whisky sauce to serve
Instructions
- Preheat the oven to 375℉ (190℃)
- 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. (Thanks for my friend Cathy at She Paused 4 Thought for this idea.)
- Repeat with the other 4 or 5 slices of haggis.
- Bake for about 20 minutes or until thoroughly heated. Meanwhile, make the whisky sauce (RECIPE CARD BELOW AND IN NOTES).
Notes
- Experiment with different brands of canned haggis to find your preferred flavor and texture.
- Prepare the whisky sauce fresh and serve it warm to complement the layered stacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1 stack | |
| Calories | 349kcal | 17% |
| Carbohydrates | 115g | 38% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Cholesterol | 15mg | 5% |
| Sodium | 212mg | 9% |
| Potassium | 236mg | 5% |
| Fiber | 12g | 48% |
| Sugar | 29g | 58% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 115mg | 12% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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