Haggis, bashit neeps an’ chappit tatties
Ingredients
Serves: 8
450g Maris Piper potatoes, peeled and cut into even-sized pieces
3 tbsp warm milk
40g unsalted butter
Salt and freshly ground black pepper
500g haggis, cooked
400g turnip (or swede, depending on your nationality), cooked, seasoned and mashed with a knob of butter)
For the gravy
1/2 pint beef stock
Splash of red wine
Knob of butter
Salt and freshly ground black pepper
Method
Place the potatoes into a pan of salted cold water and bring to the boil. As soon as the water comes to the boil, reduce to a simmer (it’s important not to cook the potatoes too quickly), and cook for approximately 20 minutes. Check the tenderness, the point of a sharp knife should feel little resistance when pushed into the potato.
Drain in a colander and return to the pan to dry out over a low heat for a few minutes. Mash them with a potato masher or pass them through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk, then the butter vigorously, making the mash light and fluffy. (If you are going to re-heat them, don’t add the butter yet).
To make the gravy, reduce the beef stock and red wine to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken. To serve, use a serving spoon to shape a spoonful of the haggis, neeps and tatties on the plate and spoon around some of the gravy. Alternatively, take the presentation up a level and use a ring mould to create a tri-colour tower. Spoon a layer of the mashed potatoes into a ring mould and press down firmly. Top with a layer of mashed turnip and compress. Finally, top with a layer of haggis, taking care to get an even top layer. gently remove the ring mould and spoon around the gravy and serve.