Haggis Neeps and Tatties Dauphinoise

Haggis Neeps and Tatties Dauphinoise


500g Turnbull's Northumbrian Haggis 
500g Neeps (Turnip) 
750g Tatties (Potato) 
300ml Single Cream


1) Preheat your oven to 200c
2) Wash then very thinly slice your potatoes ideally using a mandolin - be careful of those fingers!
3) Peel in thinly slice your neep. I used the 1.5mm setting on my mandolin.
4) Skin and roughly chop the haggis.
5) Layer 1/3 of the potato slices into a large shallow ovenproof dish. Season well with salt.
6) Top with 1/3 the neep and 1/2 the haggis. 
7) Pour over 100ml of cream. Repeat the layers.
8) Finish with the final 1/3 neep, 1/3 tatties and 100ml cream.
Bake in the oven for 30 minutes then cover with tinfoil and continue to cook for a further 30 minutes.
If you don't have a mandolin to cut super thin slices slices and have to do it by hand then either parboil the potato and neep for 5 minutes before layering or bake the dish for longer until the vegetables are completely tender.

If you want a more creamy dauphinoise increase the quantity of single cream to 500ml.
Butcher Dan Tip
For the last 30 minutes of cooking in addition to the tinfoil I put a heavy dish on top of the dauphinoise to compress it.