Recipe
Traditional Haggis with Neeps & Tatties
A proper Scottish supper of tender haggis with buttery mashed swede and potatoes, made for Burns Night and cold-weather feasts.
Ingredients
For the haggis
For the neeps
For the tatties
To serve (optional)
Method
30 mins prep90 mins cook120 mins total
Heat the oven to 180°C (160°C fan) or Gas Mark 4. Keep the haggis in its casing, wrap it in foil and place it in a baking dish. Pour in enough water to come halfway up the haggis, then bake for about 1 hour 30 minutes, following the pack guidance if it differs.
Meanwhile, put the swede in a large pan of salted water. Bring to the boil and cook for 30–40 minutes, until completely tender. Drain well, return to the pan and mash with 25g butter, salt and pepper.
Put the potatoes in a separate pan of salted water. Boil for 15–20 minutes, until a knife slides through easily. Drain, leave them to steam-dry for a minute, then mash with 40g butter and the milk. Season with salt and pepper.
Carefully unwrap the haggis, slice it open and spoon it on to warm plates with the neeps and tatties. Serve straight away with whisky sauce, if you like.
Notes
Check the haggis packet for its exact cooking guidance, as sizes and cooking times vary. Keep it wrapped while it cooks and unwrap carefully because the steam will be hot.
About this recipe
Haggis with neeps and tatties is Scotland’s great comfort-food plate: savoury haggis alongside two bowls of creamy mash. The sweet, earthy swede and fluffy potatoes give the dish a simple balance that lets the haggis lead.
Cook the haggis gently in the oven while the vegetables boil, then mash each separately so their flavours stay distinct. It is a generous, unfussy supper for Burns Night, best served piping hot with a little whisky sauce if you like.
