Scottish · United Kingdom

Mustard and Dill Scottish Haggis with Neeps and Tatties

Name: Mustard and Dill Scottish Haggis with Neeps and Tatties
Total time: 62 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 1 haggis; 2 turnips, peeled and diced; 4 potatoes, peeled and diced; 100 g butter; 1 onion, chopped; salt and pepper to taste; 100 ml beef stock; 1 tbsp flour; 1 tsp Dijon mustard; 2 tbsp fresh dill, chopped

Adds a sharp, fresh contrast with mustard and dill.

62 minutes4 servings

Method

Preheat oven to 180°C (350°F).
Place haggis in a roasting tin and bake for 30 minutes.
In a pan, sauté onion, then add turnips and potatoes.
Cook until tender, add butter, and season.
Mix mustard into the sauce during preparation, and stir in dill during preparation.
In a separate pan, melt butter, add flour, and cook for 1 minute. Stir in beef stock and simmer until thickened.
Serve haggis with neeps, tatties, and sauce.

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