Neeps (turnips) and tatties (potatoes) are traditionally served with haggis, but for those not sold on offal, we’ve done versions with calf’s liver and ground beef. Either way you choose to prepare it will be worth it, especially with our cream sauce with a kick.

Yield: 6–8 servings

For calf’s liver:

Pat liver dry and season aggressively with salt and pepper. Add 2 tablespoons butter to a large sauté pan on medium-high heat. Add half of liver, and sear until just cooked through, about 2 minutes per side. Repeat process with remaining butter and liver, and serve immediately with sauce.

For ground beef:

Add butter and oil to a large sauté pan on medium heat. When foam subsides, add onion. Cook until soft, about 6 minutes. Add garlic, and cook 2 minutes. Add beef, and sauté until browned.

For potatoes:

In large stockpot, add potatoes and cover with cold water by 2 inches. Bring to a boil and cook until potatoes are soft, about 15 minutes. Drain potatoes and pass through a food mill or ricer. Add butter, and mix. When butter has melted, add milk gradually, stirring to combine. Season with salt.

For turnips:

Preheat oven to 400˚F. Place turnips on a sheet tray lined with parchment paper. Toss with oil, and season with salt and pepper. Roast turnips until fork tender, about 30 minutes. Transfer turnips to the bowl of a food processor fitted with a metal blade. Add butter and mascarpone. Pulse 30 seconds. While processor is running, pour in 1/4 cup water. Check consistency – mixture should be creamy but not watery – and additional 1/4 cup water if necessary.

For sauce:

Add butter to a saucepan on medium heat. When foam has subsided, add shallots and pepper. Sauté until soft, about 4 minutes. Add scotch and cream. Cook, stirring occasionally, until sauce coats the back of a spoon, about 3–4 minutes.