Haggis with Bashed Neeps and Champit Tatties

recipe

Haggis with Bashed Neeps and Champit Tatties

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The 'great chieftan o' the pudding race', served with mashed turnips and potatoes (known as 'clapshot'), is the standard fare for a Burns Supper. Here, we use a pre-prepared haggis... just add whisky

Ingredients

1 large haggis, pre-prepared or home-made (allow 200g per person)
900g potatoes, peeled (waxy Desirees are good for a luscious, creamy mash)
salt
900g turnips, peeled
25g butter
2 splashes of milk (or double cream, although this can be too rich for some people)
whisky (optional)

Serves: 6 Cook Time: 180 Total Time: 180min

Directions

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Wrap the haggis in foil and place in a large pot of cold water. Bring to the boil, then reduce the temperature and simmer for about 40 minutes per 500g.
Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water. Boil both for 15-20 minutes or until tender. (For more details, read the iVillage guide to the perfect mash.)
Drain and mash the potatoes, adding any milk and/or cream as desired. Drain and mash the turnip.
Remove the haggis from the foil and transfer to a warmed plate or platter. Read 'To a Haggis', piercing the haggis at the appropriate point with a sharp knife (or 'sgian dubh', the dagger kept in a Scots gentleman's sock). Serve with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired.

Source: Craig Glenday