A traditional recipe fit for any Burns Night celebrations, served in a contemporary stack with a Scottish ginger and cream sauce – delicious!
Preparation time: 20min
Cooking time: 30min
- You will need large stainless steel rings that are around 110cm x 6cm deep. Brush the inside of the rings with a little rapeseed oil to make them easy to remove.
- Place 175g of the haggis at the bottom and press down firmly, followed by the 130g of the mashed neeps.
- Now top with the 130g of the mashed potato. The rings should be removed before going in the oven, but let the stacks set for 30min. Once the rings are removed ensure that the stack is firm; brush lightly with egg yolk.
- Heat the oven to 180°C and place the haggis stack in the oven for 30min.
- For the sauce sauté the minced shallots in a frying pan with salt and pepper in the butter and oil. Add the beef stock and cook, stirring constantly for a few minutes.
- Add in the Crabbie’s and continue to stir then lower the heat and add the cream.
- Add salt and pepper to taste and take off the heat.
- Once the haggis stack is piping hot, place each stack on a plate and pour over the sauce.
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