Haggis, neeps and tatties
Haggis, neeps and tatties, from above
Non vegScotland

Haggis, neeps and tatties

Spiced haggis with buttery swede and mash. Scotland's national supper, with or without a poem.

75 minTime
20 gProtein each
mediumSpice
Burns Night2 chapters · 1 min read

Make it your way

Grandma's wayHaggis with mashed swede and potatoes.
The original
648kcalsame
20 gproteinsame
9 gfibresame
75minutessame

Classic haggis, neeps and tatties.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Haggis500 g
Swede (rutabaga)1 medium, peeled and cubed
Potatofloury, peeled and chunked
Butter4 tbsp, divided
Milk6 tbsp, warm
Nutmega pinch
Saltto taste
White pepper½ tsp

Method

4 steps
  1. 1Wrap the haggis in foil and simmer gently in water, or bake at 180°C, following the pack time, about 1 hour.
  2. 2Boil the swede until very soft, then mash with butter, pepper and nutmeg.
  3. 3Boil the potatoes, then mash with butter and warm milk.
  4. 4Slit open the haggis and spoon onto plates beside the neeps and tatties.
Serve it like this

Serve a mound of haggis between orange neeps and creamy tatties. A whisky sauce is a popular extra.

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Make it a meal

What goes with Haggis, neeps and tatties: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scottish oatcakes35 min
Bread or rice Jeera rice30 min
With a main Scotch broth120 min
With a main Cock-a-leekie105 min
On the side Avial35 min
On the side Bengali aloo dum40 min
To drink Sol kadhi40 min
Something sweet Clootie dumpling270 min
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