Main CourseDinner

Haggis, Neeps and Tatties

Name: Haggis, Neeps and Tatties
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: british
Ingredients: 450 g haggis; 500 g turnip peeled and diced; 500 g potato peeled and diced; 30 g butter; 30 g butter; 60 ml milk warm; 1 pinch black pepper freshly ground; 1 pinch salt; 1 pinch black pepper freshly ground; 1 pinch salt

This classic Scottish dish features savory haggis served alongside creamy mashed turnips, known as neeps, and fluffy mashed potatoes, or tatties. It's a comforting and hearty meal, traditionally enjoyed during Burns Night celebrations.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 2
Difficulty: Medium
Per serving: 1,048 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 ghaggis

neeps

500 gturnip, peeled and diced
30 gbutter
1 pinchblack pepper, freshly ground
1 pinchsalt

tatties

500 gpotato, peeled and diced
30 gbutter
60 mlmilk, warm
1 pinchblack pepper, freshly ground
1 pinchsalt

Equipment

large pot · cutting board · knife · potato masher · medium pot

The method

Step by step

1
Boil a large pot of water for the haggis, then carefully place the haggis in the boiling water.
Cook’s note: Ensure the haggis is fully submerged. Do not pierce the casing.
2
Reduce the heat to a simmer and cook the haggis for 60 minutes, or according to package instructions.
About 1 hr
3
While the haggis cooks, place the diced turnip in a separate pot and cover with water.
4
Bring the turnip to a boil, then reduce heat and simmer until very tender, about 20-25 minutes.
About 25 min
5
In a third pot, place the diced potato and cover with water.
6
Bring the potato to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
About 20 min
7
Drain the cooked turnip thoroughly and return it to its pot.
8
Add the butter, salt, and black pepper for the neeps to the turnip and mash until smooth.
About 5 min
Cook’s note: For extra smooth neeps, you can use a potato ricer.
9
Drain the cooked potato thoroughly and return it to its pot.
10
Add the butter, warm milk, salt, and black pepper for the tatties to the potato and mash until creamy.
About 5 min
Cook’s note: Do not overmix the potatoes, or they can become gluey.
11
Carefully remove the haggis from the water, cut open the casing, and spoon out the contents.
Cook’s note: Be careful as the haggis will be very hot.
12
Serve the haggis immediately with generous portions of neeps and tatties on the side.
Cook’s note: Traditionally served with a dram of whisky.

Per serving

Nutrition

30%Score

Calories: 1,047.6kcal
Protein: 49.1g
Carbs: 90.9g
Fat: 54.4g
Fibre: 10.1g
Sugar: 16.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover haggis, neeps, and tatties separately in airtight containers in the refrigerator.

Reheating

Reheat haggis gently in the oven or microwave. Reheat neeps and tatties in a microwave or on the stovetop with a splash of milk or butter.