Haggis Neeps And Tatties In The Instant Pot Pressure Cooker
Haggis Neeps And Tatties. How to cook delicious haggis neeps and tatties together and transform them into a homemade haggis neeps and tatties shepherds pie.
Haggis Neeps & Tatties Recipe Ingredients:
- 300 g Haggis
- 1 Medium Neep Rutabaga/Swede
- 500 g Tatties Potatoes
- 1 Tbsp Butter
- 1 Tbsp Parsley
- 2 Tsp Rosemary
- Salt & Pepper
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.
You don’t have to crisp the top with a Mealthy Crisplid if you don’t want to. But we love the crust it gives your tatties. But if you have an electric pressure cooker we do recommend a crisplid as they are fantastic for all kinds of crisping in your instant pot.
Calories: 308kcal | Carbohydrates: 24g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 109mg | Potassium: 1072mg | Fiber: 5g | Sugar: 4g | Vitamin A: 172IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 7mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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