Vegetarian Haggis, Neeps & Tatties Stack
- 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
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).
Once onions are in the oven, mix the vegetarian haggis and mushroom pate together.
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.
Place the stacks in the oven for 18 to 20 minutes, finish under the grill until tops are golden brown.
Make up the gravy and add the whiskey.
Plate up the stacks, garnish with the red onions wedges, pour on the gravy and finally finish with a sprinkle of chopped chives.