Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • Mealthy Crisplid
  • Instant Pot Pans
  • Masher
  • 300 g Haggis
  • 1 Medium Neep (Rutabaga/Swede)
  • 500 g Tatties (Potatoes)
  • 1 Tbsp Butter
  • 1 Tbsp Parsley
  • 2 Tsp Rosemary
  • Salt & Pepper

Instruction

  • Peel and cube the neeps and tatties so that it will be easy to mash. Split it between the two instant pot pans.
  • Place the haggis in any space you have between the two pans.
  • Place the lids on the pans and place in the instant pot with 1 cup of water below so that it can come to pressure.
  • Cook for an hour on manual/pressure cook.
  • Use QPR and release pressure.
  • Remove the lids from the pans and using butter and rosemary mash the tatties in a bowl.
  • In a second bowl mash the neeps with the other half of the butter and the rosemary.
  • Season both the neeps and tatties with salt and pepper as you mash.
  • Stack your bottom pan. Add a layer of haggis, a layer of mashed neeps and a layer of mashed potatoes.
  • Make it pretty with a fork and lower back into the instant pot without any water below. Add the Mealthy Crisplid and cook for 5 minutes at 200c/400f to crisp the mash.
  • Serve with whiskey sauce.