Burns Night Macsween Haggis With Mash & Creamy Sauce
It wouldn't be Burns Night without Scotland's infamous national dish, would it? You'll serve up hearty roasted Macsween haggis with earthy root veg mash, buttery leeks and lashings of creamy sauce.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Water, Flour, Olive oil, Milk, Salt, Pepper (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop in half
Add most of your thyme (save a couple of sprigs!) and the chopped leek to a large piece of tin foil (or two!) with a knob of butter and a splash of boiled water, scrunch the foil around the leek to form a tightly sealed parcel[s] and add to a baking paper-lined baking tray, then put the tray in the oven for an initial 10 min
Meanwhile, chop your potatoes (skins on) into bite-sized pieces
Peel and finely chop your shallot[s]
Add the chopped potatoes with your butternut squash cubes to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Reboil the kettle
Remove the printed packaging, casing and clips from your haggis
Chop your haggis into rough bite-sized pieces
Once the leek has had 10 min, remove the baking tray from the oven and add the chopped haggis to the other side of the tray (cooking for 4 or more? Use 2 trays!)
Return the tray[s] to the oven and cook for 12-15 min or until the haggis is piping hot and the leek is tender – this is your thyme buttered leek and roasted haggis
Heat a small pot over a medium heat with a drizzle of olive oil
Once hot, add the chopped shallot and cook for 1-2 min or until softened
Once softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour with the remaining thyme and give everything a good mix up
Add 100ml [130ml] [170ml] boiled water with your chicken stock mix, Chinese rice wine, Dijon mustard, double cream and a generous pinch of pepper, then cook for 3-4 min or until thickened – this is your creamy sauce
Once the potatoes and squash are tender, drain and return to the pot to steam dry
Return the potatoes and squash to a low heat with a small knob of butter and a splash of milk
Season with a pinch of salt and pepper and mash until smooth – this is your root veg mash
Serve the roasted haggis over the root veg mash with the thyme buttered leek and creamy sauce (discard the thyme stalks!) to the side
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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