Mains
Haggis, Neeps and Tatties
The Quirky Foodster Team
Ingredients
- 1 whole haggis (approx. 800g / 1.75 lb)
- 800g (1.75 lb) swede (rutabaga), peeled and chopped
- 800g (1.75 lb) potatoes, peeled and chopped
- 50g (3.5 tbsp) butter, divided
- 60ml (1/4 cup) whole milk
- Salt and white pepper, to taste
- 2 tbsp Scotch whisky (optional, for the sauce)
Method
- Wrap the haggis in foil and simmer gently in a large pan of water for 45 minutes, following packet timing as a guide.
- Meanwhile, boil the swede in salted water for 20-25 minutes until very tender, then drain and mash with half the butter, salt and pepper.
- Boil the potatoes in a separate pan for 15-18 minutes until tender, then drain and mash with the remaining butter and milk.
- Once cooked, carefully remove the haggis from its casing and break it up gently with a fork.
- Serve a generous scoop of haggis alongside the neeps and tatties, with a splash of whisky stirred through a little of the cooking juices if desired.
Introduction: Scotland's national dish, haggis, is traditionally a savoury pudding of sheep's offal, oats, onion and spices, simmered inside a casing until firm and richly spiced.
Cultural Background: Scotland's national dish, haggis, is traditionally a savoury pudding of sheep's offal, oats, onion and spices, simmered inside a casing until firm and richly spiced. Served with mashed swede (neeps) and mashed potato (tatties), it forms the centrepiece of Burns Night suppers every 25th of January, celebrating the life of poet Robert Burns, though it is enjoyed as an everyday meal too.
Tips: Never pierce the haggis casing before cooking; simmer it whole and open it only once fully cooked. Mash the neeps and tatties separately, as swede holds more moisture and needs a firmer mash.
Variations: Serve with a whisky cream sauce for a more indulgent presentation. Use a vegetarian haggis for a fully plant-based version of this national dish. A widely available vegetarian haggis, made from lentils, oats, nuts and vegetables, can be used in place of the traditional version.
Storage: Refrigerate leftover haggis, neeps and tatties separately in airtight containers for up to 2 days.
Reheating: Reheat each component separately in a covered dish in the microwave, or in a low oven at 160C (325F) until piping hot.
Nutrition: Calories: 540 kcal, Protein: 22g, Carbs: 48g, Fat: 30g, Fibre: 7g
FAQs:
Q: What is 'neeps' in this recipe?
A: In Scotland, 'neeps' refers to swede or rutabaga, not turnip as the word might suggest elsewhere.
Q: Can I buy haggis outside Scotland?
A: Haggis is available from specialist butchers and online in many countries, though import restrictions apply in some regions such as the United States.
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