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Haggis Parmentier
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 2000
No, this is not a recipe for making haggis from scratch with the sheep’s pluck, but a very appetizing way of cooking it.
Ingredients
500 g 1 lb 1 kg 2 lbs
Method
Cook the haggis according to the instructions on its wrapper, and while it is cooking, boil the potatoes, and the turnip, if using it. Drain, mash and season with the salt, pepper and nutmeg. Spread a layer of mash on the bottom and sides of an ovenproof dish. Halve the haggis, and scoop it over the mash. Top with the remaining mash, scatter with breadcrumbs, dot with butter, and