Haggis and Bacon with Instant Mash Cooking

Haggis and Bacon with Instant Mash

Prep Time – 15 mins

Cook Time – 25 mins

Serves 4

Haggis ingredients:

  • 400g haggis (we used Mcsween)
  • 400g pack of ready prepared mashed potato
  • 350g swede, cut into 4cm chunks
  • 1 large carrot, cut into 4cm chunks
  • 25g butter
  • Salt and white pepper
  • Pinch of cinnamon
  • 1 egg yolk, whisked

Whisky Sauce ingredients:

  • 2 tbsp vegetable oil
  • 15g butter
  • 1 banana shallot, finely chopped 
  • Chives
  • 250ml double cream
  • 2 tsp wholegrain mustard 
  • 1 tbsp Dijon mustard
  • 30ml whisky (or more to taste)
  • Salt and freshly ground black pepper
  • White pepper
  • ½ lemon, juice only

To serve: 6 rashers of dry cured smoked streaky bacon, cut in half

  1. Place the swede and carrots in a saucepan with some salt and enough boiling water just to cover the vegetables.  Bring it up to the boil and simmer gently for 15 minutes or until the vegetables are tender but not mushy.
  2. Drain them well in a colander and leave them to steam dry for 10 minutes. This will ensure creamy neeps that are not watery. Return the vegetables to the saucepan and add the butter and season well with the salt and pepper and a pinch of cinnamon. Mash to a coarse texture using a potato masher.

  3. Cook the mashed potato as per the instructions.

  4. Place the lightly oiled metal rings onto a non-stick baking tray. Press a quarter of the haggis into each ring, pressing down firmly.  Now add a quarter of the neeps to each ring again pressing down firmly and then top each ring with a quarter of the mashed potato. Press the potato into the ring using a small palette knife. Then use a fork to make peaks in the potato.

  5. Brush the potato with the whisked egg.  Place in the oven and cook for 20 – 25 minutes until the potato is golden brown.

  6. While the haggis towers are cooking make the whisky sauce. Heat the butter and oil in a medium frying pan.  Add the chopped shallot and cook over a medium heat until translucent.

  7. Add in the whisky and carefully light the pan liquid to burn off the alcohol. When the flame is out, add the double cream and both mustards. Gently whisk to combine.  Allow the sauce to cook over a medium heat stirring occasionally, making sure that the sauce is not catching on the bottom of the pan. Cook until the sauce is a syrupy consistency.

  8. Remove the frying pan from the heat, season to taste with salt and white pepper then whisk in the lemon juice. Pour into a serving jug and keep warm.

  9. Cook the streaky bacon in the air fryer at 200 C for 6 minutes until crispy and golden brown. Drain on kitchen paper.

  10. When ready to serve your haggis towers. Place each ring onto a serving plate. Carefully remove the ring, garnish with the streaky bacon rashes.  Spoon the sauce around the tower or serve separately in a jug.