19 Jan Burns Bites | Mini Haggis, Neaps and Tatties
Celebrate the life and works of Scotland’s most famous Bard with my quick and easy recipe.
The perfect alternative to a full-blown Burns Supper, my hollowed baby potatoes filled with haggis, turnip and carrot mash is the ultimate party piece and accompaniment to a good whisky.
Thank you to Johnnie Walker who sent me this epic hamper which also included their brand new collaboration with Harris Tweed – a bow tie made from whisky scented fabric Yes, really. And it smells amazing!
Preparation: 15 minutes
Cooking: 20 minutes
Haggis cooking: c. 1 hour 20 minutes
- 500g haggis
- 10 baby new potatoes
- 1 turnip
- 1 carrot
- Butter/Milk (for mash)
- Salt and pepper (to season)
- Cook your haggis as per the manufacturer’s instructions. A 500g haggis will take approximately 1 hour 20 minutes to cook.
- Clean, peel and dice the turnip and carrot into small chunks and boil in a pan of unsalted water.
- Boil the potatoes in a pan of salted water.
- Once cooked, mash the carrot and turnip along with milk and/or butter. Season with salt and pepper to your taste.
- Once the potatoes are cooked, drain them and leave to cool.
- After cooling, scoop the centre of the potato out.
- Fill the potatoes with a scoop of haggis and top with the turnip and carrot mash.
- Serve with a Johnnie and Ginger – Johnnie Walker, ginger ale and a squeeze of fresh lime.
This post is not sponsored.