Haggis, Neeps and Tatties

Ingredients

• 1 whole haggis, about 1.5 lbs (700g), store-bought
• 1.5 lbs swede (rutabaga), peeled and diced
• 1.5 lbs potatoes, peeled and diced
• 4 tbsp butter, divided
• 1/4 cup whole milk
• salt and white pepper, to taste
• 1 small shallot, finely minced
• 1/3 cup Scotch whisky
• 3/4 cup heavy cream

Before you cook

• Peel and dice the swede into roughly 1-inch chunks
• Peel and dice the potatoes into roughly 1-inch chunks, keeping them in a bowl of cold water
• Mince the shallot finely
• Measure out the whisky and cream so they're ready by the stove

Steps

1. Lower the haggis, still in its casing, into a large pot of gently simmering water
2. Simmer the haggis for about 45 minutes, keeping the water at a bare simmer rather than a boil so the casing doesn't split
3. Put the diced swede into a pot of salted water
4. Bring the swede to a boil and cook for 20 to 25 minutes until completely tender
5. Put the diced potatoes into a separate pot of salted water
6. Bring the potatoes to a boil and cook for 15 to 20 minutes until they fall apart when pierced
7. Drain the swede well and return it to its pot
8. Mash the swede with 2 tablespoons of the butter and a good pinch of white pepper until smooth
9. Drain the potatoes well and return them to their pot
10. Mash the potatoes with the remaining 2 tablespoons of butter and the milk until smooth, then season with salt
11. Melt a small knob of butter in a separate small saucepan over medium heat
12. Add the minced shallot and cook for about 3 minutes until softened
13. Pour in the whisky and let it bubble for a minute so the raw alcohol burns off
14. Stir in the cream and simmer for 3 to 4 minutes until the sauce thickens slightly
15. Season the whisky sauce with salt and pepper
16. Lift the haggis out of the water and let it rest for 2 minutes
17. Slit the casing open and spoon or slice the haggis onto plates
18. Add a scoop of mashed swede and a scoop of mashed potato beside the haggis on each plate
19. Spoon the warm whisky sauce over the top and serve at once