............with Guinness gravy.

Care to post a recipe?
butter (not margarine!)
2 large onions, peeled and finely diced (I like Vidalias)
1 cup beef stock (preferably the real thing from a roast; not that pitiful thin stuff from a can)
2 tsp flour
1 cup Guinness
1 tbsp malt vinegar
salt

Heat the butter in a frying pan, and when it has melted add the onions. Stir and cook SLOWLY over a low heat for 25-30 minutes until they are completely soft and quite brown (the lower and slower, the more they caramelize and the sweeter they get).
Meanwhile bring the stock to a boil and boil down until the volume is reduced by half, stirring occasionally. Stir the flour into the onions and cook for a minute, and then add the beef stock and the Guinness (if you want to add garlic, add it just before the liquid, stirring just until you can smell it). Stir for a minute or two then turn down low and leave to simmer and thicken. If it gets too thick, cut with more beer.

Besides haggis & tatties, this is really good on bangers & champ, too.