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Haggis, neeps and tatties on a plate

Haggis, neeps & tatties

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

Enjoy a traditional Scottish meal of haggis, neeps and tatties – it's perfect for any Burns Night dinner or simply when you fancy something comforting

Nutrition: Per serving
HighlightNutrientUnit
kcal782
fat50g
saturates26g
carbs62g
sugars8g
high infibre6g
protein18g
salt2.08g
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Ingredients

  • 500g haggis
  • 1kg potatoes such as Maris Piper, cut into similar-sized pieces
  • 100ml milk
  • 150g unsalted butter
  • 1 swede, peeled and diced
  • 2 large carrots, diced

Method

  • STEP 1

    Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.

  • STEP 2

    Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.

  • STEP 3

    Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher – you don’t want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

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A star rating of 5 out of 5.3 ratings
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