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Haggis, neeps and tattie stack

  • 5.0 Star
  • Timer Prep 35 min
  • Chef hat Medium


Bash the neeps.


  1. 1 Heat the oven to 175c
  2. 2 Take 4 large stainless steel rings around 110 cm diameter and 6cm deep, place on a lightly oiled oven tray, brush the inside of the rings with a little oil
  3. 3 Fill the bottom of the rings with 175 grams of haggis, press down firmly
  4. 4 Spoon in 130grams of bashed neeps
  5. 5 Add 130grams of mashed potato piped onto the neeps to form a nice pattern, brush with egg yolk
  6. 6 Bake the stacks for about 25/30 minutes until piping hot
  7. 7 Cut the asparagus to about 8cm long blanch in boiling salted water until just cooked, drain and put into iced water to cool
  8. 8 Cut each slice of streaky bacon in half
  9. 9 Wrap the rasher around 3 asparagus tips to form a tight roll
  10. 10 Bake the asparagus parcels for 15 minutes until golden brown
  11. 11 Why not serve with a lovely a Whisky sauce..

2 Reviews

  • Frances

    I'm Scottish so love haggis, would recommend to any family!!

  • Pamela

    I had a go at making this dish and it went down a treat with everyone! Most of the family where looking for more of the asparagus and bacon ...definitely make it again