Haggis and mashed potatoes recipe

25 ratings Rate
  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 719 calories / serving
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Cook the potatoes in 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.

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  • 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
  • Energy 3005kj 719kcal 36%
  • Fat 42g 60%
  • Saturates 16g 80%
  • Sugars 4g 5%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 67.1g Protein 22.2g Fibre 5.6g


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