Haggis and mashed potatoes recipe
Ingredients
- 2 x Macsween traditional haggis
- 250g parsnip, peeled and cut into even chunks
- 2 medium turnips, peeled and cut into even chunks
- 1kg Maris Piper potatoes, peeled and cut into even chunks
- 25g butter
- 25ml crème fraiche
- salt
- pepper
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3005kJ 719.0kcal
- Fat
- 42g
- Saturates
- 16g
- Salt
- 3.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 67.1gProtein 22.2gFibre 5.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Cook thepotatoesin a large saucepan of boiling, salted water for 15-20 minutes until tender. Cook the parsnip and swede at the same time in a large saucepan of boiling, salted water for 15-20 minutes until soft. Drain both saucepans and allow the vegetables to steam for a few minutes.
- Roughly mash the potato with the butter, crème fraîche and seasoning. Roughly mash the turnip and parsnip together with seasoning.
- Microwave the haggis for 6 minutes on full power until piping hot. Cut open the haggis and spoon onto serving plates.
- Re-heat the mashed potato and mashed parsnip and turnip if necessary and spoon next to the haggis.
