Haggis with whisky sauce

Name: Haggis with whisky sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 3 454g packs Macsween’s Gluten Free Haggis; 25 g butter, plus extra for vegetables; 1 large echalion shallot, finely chopped; 125 ml Chivas Regal Whisky, plus extra to drizzle; 500 ml tub Cooks’ Ingredients Beef Stock; 2 tsp Dijon mustard; 100 ml double cream; 2 250g packs Waitrose Prepared Chef’s Selection vegetables, cooked and buttered, to serve

The traditional Scottish dish, with a twist! The haggis is topped with a creamy whisky and mustard sauce.

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Gluten free

Serves6
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins
Plusdepending on haggis

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Ingredients

3 454g packs Macsween’s Gluten Free Haggis
25g butter, plus extra for vegetables
1 large echalion shallot, finely chopped
125ml Chivas Regal Whisky, plus extra to drizzle
500ml tub Cooks’ Ingredients Beef Stock
2 tsp Dijon mustard
100ml double cream
2 250g packs Waitrose Prepared Chef’s Selection vegetables, cooked and buttered, to serve

Method

Cook the haggis according to the pack instructions. Meanwhile melt the butter in a medium pan over a medium heat. Add the shallot and stir well for 4-5 minutes, until soft and golden. Increase the heat and add the whisky. Simmer for 2-3 minutes until reduced by 3/4.
Stir in the beef stock and mustard. Simmer for 8-10 minutes, until reduced by 3/4 and slightly thickened. Add the cream, bring to a simmer and remove from the heat. Season and keep warm.
Serve the haggis on warmed plates. Drizzle over a little whisky. Serve with the hot buttered vegetables, the sauce to spoon over, and a neep and tattie mash.