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Haggis, neeps, tatties and whisky sauce on a grey dinner plate with a dram of whisky, small jug of whisky sauce and charcoal napkin on the side.

Haggis, Neeps and Tatties

By: Deborah
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!
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
Course: Main
Cuisine: Scottish
Servings: 4 people
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Equipment

Ingredients

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, with a jug of whisky sauce on the side, if you wish.

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.

 

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Nutrition

Calories: 1035kcal | Carbohydrates: 72g | Protein: 33g | Fat: 69g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 411mg | Sodium: 1003mg | Potassium: 1938mg | Fiber: 13g | Sugar: 13g | Vitamin A: 15587IU | Vitamin C: 78mg | Calcium: 144mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS 25 January, Burn's Night, Burn's Supper, classic Scottish recipes, Robert Burns, Scottish recipe, vegetarian haggis
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