Tonight’s nod to tradition, haggis, mashed neeps and tatties. One slight alteration – for the first time in my life I baked the haggis instead of simmering it.
Och, its just a wean.
The tatties, cup-up neeps (swede/rutabaga), and the poor wee thing. Och, I just remembered calling neeps, tumshies when I was a bairn.
After about an hour at 400 F (haggis was wrapped in foil)
I’m sold on this method, even before tasting.
The full meal deal.
A confession, I like HP sauce with my haggis.
shooftie 
#1 by Angus on January 26, 2012 - 1:47 pm
Warm-reekin, rich!
#2 by Simon on January 26, 2012 - 10:39 pm
Mmm