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Ingredients
- 1 x 450 g Castle MacLellan haggis
- 750 gm Floury potatoes such as Kerrs, (1lb 10z) Pink, Romano or possibly King Edward, cut into chunks
- 375 gm Parsnips, peeled and cut into small chunks (13oz)
- 125 ml Hot lowfat milk, (4fl ounce)
- 30 ml Double cream, (2tbsp) Salt & freshly grnd black pepper
Directions
- Remove the outer plastic wrapping from the haggis. Wrap in foil.
- Place in a pan, cover with water, bring almost to the boil and simmer very gently for 45-50 min or possibly till piping warm. Take care not to let it boil otherwise the skin could burst.
- Meanwhile, to make the mash, cover the potatoes and the parsnips in boiling salted water and simmer for 15-20 min or possibly till tender.
- Drain and return to the pan. Add in the remaining ingredients and mash well till smooth.
- NOTES : The traditional fare for Burns' Night on 25th January is haggis with champit tatties and bashed neeps (boiled potatoes and mashed turnip).
- We have replaced the neeps with another tasty root vegetable, parsnip, to make a wonderful warming dish for late winter days. The haggis is already cooked and simply needs reheating, either on the hob or possibly in the oven. If you are cooking for a number of people, larger haggis are available from the prepacked delicatessen department. Both 3lb and 5lb Castle MacLellan haggis are available to order throughout the year.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 2 servings | |
| Calories 176 | |
| Calories from Fat 35 | 20% |
| Total Fat 4.04g | 5% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 50mg | 2% |
| Potassium 713mg | 20% |
| Total Carbs 32.44g | 9% |
| Dietary Fiber 7.8g | 26% |
| Sugars 11.02g | 7% |
| Protein 4.5g | 7% |
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