Sloane’s Haggis, Neeps and Tatties
- Skill
- Beginner
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 4
Ingredients
- Ingredients
- 2 Sloane’s Haggis
- 500 ml Sloane’s Onion Gravy
- 1 kg Swede
- 1 kg Large potatoes
- 100 ml Milk
- 60 g Butter
- Salt & pepper
Joe's Sloane’s Haggis, Neeps and Tatties Recipe
* Sloane's Recipe Kits include all Sloane's items in the recipe and our free downloadable recipe card.
Method
-
Cut your potatoes into 3-4cm chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing.
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Cut the swede into 3-4cm chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing. Season with a little salt and a good amount of pepper.
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While the potatoes and swede are cooking, gently heat the haggis in hot water, but try not to boil it. It will take about 20-30 minutes to warm through. Sloane’s Haggis is already cooked, so it just needs to get hot and soften.
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Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher or potato ricer. Stir well and season with salt and pepper.
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Warm the Onion Gravy in a pan until hot through.
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Spoon the mash onto large warm serving plates, followed by the swede. Place the haggis in the center and cut the casing along the middle so the inside can be spooned out. Serve with a jug of gravy on the side.
