Cook the haggis in the microwave following the package instructions.
Boil the swede in a pan of water for 10 minutes until soft.
Drain, mash, and pass the swede through a sieve until smooth.
Season the mash with salt and pepper.
Slice the haggis and layer it inside a chef's ring on a plate.
Spoon the mashed swede over the haggis and season again.
Brush with beaten egg and glaze using a blow-torch before removing the ring.
Reduce the beef stock and red wine in a pan to thicken.
Whisk in the butter and season the gravy with salt and pepper.
Simmer the gravy for a few minutes and drizzle over the haggis.