Haggis Neeps and Tatties Recipe

How to make neeps and tatties. Haggis is a traditional Scottish dish and is eaten on Burns Night. This is easy, Scottish comfort food at its best.

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To celebrate the life and poetry of Robert Burns. Burns Night is held on his birthday, the 25th of January.

So, what is haggis?

Haggis is a kind of savoury sausage pudding consisting of heart, liver, and lungs (I know) 😨 all minced together with onion, oatmeal, suet, spices, and salt.

I'm sure haggis is banned from being imported into the USA because it contains lungs. Do let me know in the comments below if I'm wrong.

Traditionally, this mixture is encased in the animal's stomach, although these days an artificial casing is often used instead - thank goodness! 😉 

Vegetarian?

Yes, you can buy vegetarian haggis! 

What are haggis, neeps and tatties? 

Neeps

Neeps is the Scots word for a turnip (a little confusing, as a turnip isn't a swede); a swede is a larger, yellow root vegetable.

I’m curious about what the Scots call a real turnip. I’m not joking - I genuinely have no idea, so if you know, feel free to share it in the comments!

Anyway, 'neeps' (swede), or rutabaga as it's known in the USA, are peeled, sliced, and boiled in lightly salted water until tender, then roughly mashed. You can add a little nutmeg if you wish.

Tatties

Tatties are just mashed potatoes. I don’t like giving a specific amount for mash, as there are really no fixed rules. I say make as much mash as you can eat! 😀

Ingredients

Serves 2-3

• 454g haggis - most can be cooked in the microwave (far easier), check the package instructions

• 1 x swede (rutabaga) 

• 800g potatoes - I used Maris Piper potatoes, plus you will need milk and unsalted butter to mash

• salt and pepper to season

Creamy mash is easy to make, especially if you use a potato ricer - you'll never have lumpy mash again!

Clapshot (an alternative to just swede)

Some people serve haggis with clapshot, a dish originating in the Orkney Islands.

Clapshot is a vegetable dish of swede if you live in England (turnip if you live in Scotland) and potatoes.

They are boiled, drained, then all mashed together with butter and snipped chives stirred through for extra flavour.

Do you serve gravy with haggis?

It's entirely up to you. I love gravy, so I went for it!

However, another is Chicken Balmoral - chicken breast is stuffed with haggis and then wrapped in bacon. 

It is usually served with a whisky cream sauce - that's going on my never-ending list of recipes to try. 😋 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

haggis neeps and tatties recipe, how to make haggis neeps and tatties

main

Scottish

Yield: 3-4

Author: Jan Bennett

Haggis Neeps and Tatties Recipe

Serve with or without gravy - it's entirely up to you.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 454g haggis
• 1 x swede (rutabaga) - peeled and sliced
• 800g potatoes - peeled and cut into similar-sized pieces
• salt and white pepper to season

Instructions

Cook the potatoes and swede separately.

1. Start cooking the swede, as it will take significantly longer to cook than the potatoes.
2. Place the swede in a large saucepan of salted cold water and bring to a boil over medium heat. Let it cook for at least 45 minutes or until very tender; the flavour improves with longer cooking. Drain, then mash with a pinch of white pepper, and reheat in the microwave if needed.
3. Meanwhile, place the potatoes in a large pot of well-salted cold water, bring to a boil over medium heat, and cook for 10–12 minutes until very tender when easily pierced with a fork.
4. Using the saucepan lid, drain the potatoes thoroughly, then let them steam-dry in the pan for a couple of minutes before mashing with a splash of milk and a generous knob of butter.
5. Serve the haggis on a plate alongside the side dishes

How to cook the haggis in a microwave

1. Important - This is a raw product and must be fully cooked before consumption. Before cooking, remove the haggis from the outer bag.
2. Remove the haggis from all packaging, including casing and metal clips. Cut the haggis into chunks and put them in a microwave-safe dish. Cover with cling film, pierce the film and cook on full power (1000W) for 3 minutes.
3. Take the dish out of the microwave, gently break up the haggis with a fork, cover it again with cling film, and pop it back in the microwave to cook for another 2 to 3 minutes. Once ready, carefully remove the film due to the hot steam and serve.

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