Scottish Mountain Spicy Haggis Tartiflette…….

By Simon  

January 28, 2015

A really cool version of the French classic Tartiflette, celebrating everything Scottish. Today we are using spiced haggis, adding swede, using a strong Scottish cheese and of course a little dash of single malt Scottish whiskey. In homage to Robbie Burns.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 1


500 Haggis

2 Floury white potatoes

Half Swede (Neap)

1 White Onion

2 Bayleaves

2 Scottish malt whiskey

2 Single cream

200 Strong Scottish cheese

Sea Salt

Freshly ground black pepper


Simply cook the haggis according to the instructions.  Remove the skin to reveal the beautiful haggis meat.  Finely chop the meat and add to a large pan along with a little olive oil and warm over a medium heat.  Add the finely diced onions, sauté to soften.  The haggis will begin to crisp up.  Add ripped bay leaves, Scottish whiskey and continue to cook for 10 mins.  Whilst everything is cooking away prepare the potato and swede chopping into thin matchsticks (this is best achieved with a mandolin).  Add this to the onion and meat mix, adding a little water if needed and cook to soften for approximately 10 mins.

Preheat the oven to 200 degrees C.  Add the grated cheese and cream to the mixture, check for seasoning and adjust to your taste buds, remove the bay leaves and pile the mixture onto a greased baking tray in miniature mountains and bake in the oven for 30-40 mins until crispy and golden.

Serve with a lightly poached egg on top and a sprinkling of chopped, flat leaf parsley.


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