Haggis, Neeps & Tatties, with Whiskey Cashew Cream

With Burns night tomorrow night, I’m sure you’re all rushing out to buy some haggis! So here’s a healthier alternative to this Scottish classic, even though I’m sure most Scotsmen would consider this version sacrilege: “Ye cannae use sweet tatties ‘n nae cream!!”

Preparation Time: 15 Minutes Cooking Time: 90 Minutes Serves: 3


  • 500g Haggis
  • 2 Sweet Potatoes (450g)
  • 4 Turnips (450g)
  • Sea Salt & Black Pepper

For the sauce:

  • 100g Cashews
  • Veg Stock Cube
  • 1 Garlic Clove
  • 150ml Veg Stock (using 1 cube)
  • 40ml Scotch Whisky
  • Sea Salt & Black Pepper


1. Preheat the oven, and cook the haggis as recommended on the packet.

2. For best results soak the cashews in cold water while the haggis is in.

3. Peel and roughly chop the turnips/swede and sweet potatoes, and when the haggis is about 10 mins away put them in separate saucepans and boil for 8 minutes, or until soft (the smaller you chop them the quicker they’ll boil!). Mashing each individually when cooked, and seasoning.

4. Meanwhile, get the ingredients ready for the sauce, draining the cashews and putting it with all other ingredients (except stock). Boil the kettle, and just before serving make the stock, pour in with the cashew mix, and using a stick blender blitz until smooth.

5. Using a cylindrical mould, layer in the potato, then swede, then haggis. being sure to press in relatively firmly. Slide the mould off, and it should sit solidly.

Bonus Bits

– If I’m honest, I served it up as pictured for the photo, and then piled on more haggis and veg, the pictured portion is only really big enough for a starter.

– Traditionally neeps is actually swede, but I didn’t have any so turnips sufficed. They’re packed full of nutrients anyhow, and have great anti-inflammatory properties, which are considered key in preventing heart disease


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