Discover this traditional classic Scottish recipe for haggis, neeps, and tatties. It features rich haggis, creamy mashed potatoes, and buttery turnips. Perfect for Burns night or a hearty meal!
Haggis, neeps and tatties - a savoury slightly spicy pudding enjoyed with mashed swede and creamy mashed potatoes. It's a Scottish dish that is traditionally eaten on Burns night, on or around the 25th of January, each year to celebrate Robert Burns birthday.
Rather than traditional neeps, we like carrot and swede mash, along with our mashed tatties and haggis. As well as the meat version, you can get vegetarian haggis too.
Within the Ingredients and Serving Suggestions, I've included links to 2 whisky sauces - one is a creamed-based one and the other isn't (it's made in the Thermomix, however, I have included Non-Thermomix Instructions for making it on the hob). You might like to serve one of the sauces along with your meal...or give any of the other recipes a try.
Enjoy your Burns supper!
Tips
- Haggis – if you have extra haggis left, it can easily be frozen in slices in sealed freezer bags to use another time. Enjoy it with neeps and tatties again, or try the chicken balmoral or haggis balls recipes - see the links below. It's also delicious included in a full Scottish breakfast, with scrambled eggs or in a bun with bacon!
- Vegetarian option - use vegetarian or vegan haggis available in supermarkets, or make your own with lentils, oats and spices.
- Carrot and swede mash – this is made in a Thermomix, however, I have included non-Thermomix instructions within the recipe.
- This recipe for haggis, neeps and tatties can easily be adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Neeps are turnips or swede, and tatties are potatoes. Both are traditional accompaniments to haggis, often mashed and seasoned.
Yes - use a vegetarian or vegan haggis and replace butter or cream with plant-based alternatives for the neeps and tatties.
Traditionally, it’s served with a whisky cream sauce or onion gravy. Add a side of green beans or roasted carrots for a complete meal.
Yes - you can cook and mash the neeps and tatties in advance. Keep them in the fridge and reheat gently before serving. Haggis can also be cooked ahead and reheated as needed.
Most supermarket haggis comes pre-cooked and only needs reheating by boiling, baking, or microwaving according to the package instructions.
Yes - you can freeze all components of the dish separately for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.
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How to make this Haggis, Neeps and Tatties
Ingredients
- 700g haggis or vegetarian haggis (see Tips)
- mashed potatoes
- carrot and swede mash (see Tips)
To serve (optional):
Instructions
- Check the cooking instructions on the packet for the haggis – you can generally either boil it in the bag, cook it in the oven or microwave it. If you decide to boil it or cook it in the oven, start cooking the haggis first. I tend to microwave it, which is much quicker, so if you decide to microwave it too, cook the haggis at step 3.
- Make the mashed potatoes and while they’re in the pan coming up to the boil, make the carrot and swede mash. Click into the links to take you to these recipes.
- Around 5 to 10 minutes before the end of the cooking time for the vegetables, microwave the haggis, according to the packet instructions.
- Serve the haggis with the neeps and tatties, and a jug of whisky sauce on the side, if you wish.
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Haggis, Neeps and Tatties
Ingredients
- 700g haggis or vegetarian haggis (see Notes)
- mashed potatoes
- carrot and swede mash (see Notes)
To serve (optional):
Instructions
- Check the cooking instructions on the packet for the haggis – you can generally either boil it in the bag, cook it in the oven or microwave it. If you decide to boil it or cook it in the oven, start cooking the haggis first. I tend to microwave it, which is much quicker, so if you decide to microwave it too, cook the haggis at step 3.
- Make the mashed potatoes and while they’re in the pan coming up to the boil, make the carrot and swede mash. Click into the links to take you to these recipes.
- Around 5 to 10 minutes before the end of the cooking time for the vegetables, microwave the haggis, according to the packet instructions.
Notes
- Haggis – if you have extra haggis left, it can easily be frozen in slices to use another time. Enjoy it with neeps and tatties again, or try the chicken balmoral or haggis balls recipes. It's also delicious included in a full Scottish breakfast, with scrambled eggs or in a bun with bacon!
- Vegetarian option - use vegetarian or vegan haggis available in supermarkets, or make your own with lentils, oats and spices.
- Carrot and swede mash – this is made in a Thermomix, however, I have included non-Thermomix instructions within the recipe.
- This recipe for haggis, neeps and tatties can easily be adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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