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Haggis with Neeps and Tatties




Source of Recipe


Somerfield Stores


List of Ingredients




1 x 907g or 2 x 454g Somerfield Haggis
500g (1lb 2oz) swede
500g (1lb 2oz) potatoes
25g (1oz) Somerfield Creamery Butter
Salt and freshly ground pepper
1 glass whisky (optional)

Recipe



Bring a large pan of salted water to the boil and lower in the haggis.
Cover and boil following pack instructions. Meanwhile, peel the swede
and potatoes and cut into chunks. Cook in pans of lightly salted,
boiling water for about 15 minutes or until tender.
Drain the swede and potatoes and mash each until smooth. Stir half the
butter into each mash and season well with pepper.
Lift the haggis out of the pan and transfer to a warmed serving plate.
Spoon the potatoes and swede around it. When the haggis is cut, pour the
whisky into it before serving.
serves 6