Haggis, Neeps, and Tatties
Scotland's National Dish, haggis consists of minced meat made from sheep mixed with onions, oatmeal, suet, stock, dried herbs and other seasonings. It is most commonly served with mashed potato and turnips (neeps & tatties).
Try out this traditional recipe this Burn's night.
Download Recipe
Total Time: 45mins
Prep Time: 15mins
Calories: 782
Serves: 4
Ingredients
- 500g haggis
- 1kg potatoes, cut into smaller pieces
- 100ml milk
- 150g unsalted butter
- 1 swede, peeled and diced
- 2 large carrots, diced
Method
Step 1
Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
Step 2
Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
Step 3
Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher – you don’t want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.