Vegetarian Haggis, Neeps & Tatties Stack
Servings 2 stacks
Ingredients
- 100 g Castle MacLellan Roasted Mushroom Pate
- 200 g Vegetarian Haggis
- 200 g Mashed Potato Cooked
- 200 g Mashed Swede Cooked
- 200 ml Gravy (Vegetarian)
- 25 ml Whiskey
- 2 Red Onions Cut Into Wedges & Leave The Skin On
- Chopped Chives
Instructions
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Line a baking tray with grease proof paper, place on the red onion wedges, drizzle with olive oil and balsamic vinegar and cook for 12-15 minutes in the oven (200c).
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Once onions are in the oven, mix the vegetarian haggis and mushroom pate together.
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Divide the haggis mixture between 2 circular cutters (8 to 10 cm in diameter) and then top with the mashed swede followed by the mashed potato.
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Place the stacks in the oven for 18 to 20 minutes, finish under the grill until tops are golden brown.
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Make up the gravy and add the whiskey.
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Plate up the stacks, garnish with the red onions wedges, pour on the gravy and finally finish with a sprinkle of chopped chives.