Haggis, Neeps and Tatties
This classic Scottish dish features savory haggis served alongside creamy mashed turnips, known as neeps, and fluffy mashed potatoes, or tatties. It's a comforting and hearty meal, traditionally enjoyed during Burns Night celebrations.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 1,048 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 ghaggis
neeps
- 500 gturnip, peeled and diced
- 30 gbutter
- 1 pinchblack pepper, freshly ground
- 1 pinchsalt
tatties
- 500 gpotato, peeled and diced
- 30 gbutter
- 60 mlmilk, warm
- 1 pinchblack pepper, freshly ground
- 1 pinchsalt
Equipment
large pot · cutting board · knife · potato masher · medium pot
The method
Step by step
- 1
Boil a large pot of water for the haggis, then carefully place the haggis in the boiling water.
Cook’s note: Ensure the haggis is fully submerged. Do not pierce the casing.
- 2
Reduce the heat to a simmer and cook the haggis for 60 minutes, or according to package instructions.
About 1 hr
- 3
While the haggis cooks, place the diced turnip in a separate pot and cover with water.
- 4
Bring the turnip to a boil, then reduce heat and simmer until very tender, about 20-25 minutes.
About 25 min
- 5
In a third pot, place the diced potato and cover with water.
- 6
Bring the potato to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
About 20 min
- 7
Drain the cooked turnip thoroughly and return it to its pot.
- 8
Add the butter, salt, and black pepper for the neeps to the turnip and mash until smooth.
About 5 min
Cook’s note: For extra smooth neeps, you can use a potato ricer.
- 9
Drain the cooked potato thoroughly and return it to its pot.
- 10
Add the butter, warm milk, salt, and black pepper for the tatties to the potato and mash until creamy.
About 5 min
Cook’s note: Do not overmix the potatoes, or they can become gluey.
- 11
Carefully remove the haggis from the water, cut open the casing, and spoon out the contents.
Cook’s note: Be careful as the haggis will be very hot.
- 12
Serve the haggis immediately with generous portions of neeps and tatties on the side.
Cook’s note: Traditionally served with a dram of whisky.
Per serving
Nutrition
- Calories
- 1,047.6kcal
- Protein
- 49.1g
- Carbs
- 90.9g
- Fat
- 54.4g
- Fibre
- 10.1g
- Sugar
- 16.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover haggis, neeps, and tatties separately in airtight containers in the refrigerator.
Reheat haggis gently in the oven or microwave. Reheat neeps and tatties in a microwave or on the stovetop with a splash of milk or butter.
More recipes
All recipesmain course
Com Tam Suon Bi Cha
Com Tam Suon Bi Cha is a classic Vietnamese broken rice dish featuring grilled pork chop, shredded pork skin, and a savory steamed egg meatloaf. It's often served with a side of fresh vegetables and a sweet and tangy fish sauce dressing.
1 hr 45 minlunch
Classic Tuna Salad Sandwich
A quick and satisfying sandwich featuring a creamy tuna salad made with mayonnaise, celery, and a touch of mustard. Perfect for a light lunch or easy meal on the go. This recipe focuses on fresh ingredients and balanced flavors.
10 min 386 kcaldinner
Pork Souvlaki Skewers
These flavorful pork souvlaki skewers are marinated in a blend of olive oil, lemon, garlic, and traditional Greek spices, then grilled to perfection. Serve them with pita bread, tzatziki, and a fresh Greek salad for a complete meal. This recipe captures the essence of classic Greek street food.
2 hr 35 min 535 kcaldessert
Chocolate Crinkle Cookies
These classic cookies have a rich, fudgy brownie-like center with a distinctively cracked surface coated in powdered sugar. The mandatory chilling period is essential for the dough to firm up, making it easy to handle and creating the signature crinkle effect during baking.
3 hr 42 min 419 kcallunch
Bean and Cheese Quesadilla
These quick and easy bean and cheese quesadillas are a perfect vegetarian lunch or light dinner. Crispy tortillas encase a warm, savory filling of refried beans and melted cheese. Customize with your favorite toppings for a satisfying meal.
20 minmain course
Ma Po Tofu
This classic Sichuan dish features silky soft tofu simmered in a rich, spicy, and savory sauce. Minced beef adds depth, while fermented bean paste and chili create its signature fiery flavor. It's a comforting and robust meal, perfect served over steamed rice.
40 min 313 kcalmain course
Chicken Waterzooi
This creamy Belgian stew is a comforting and flavorful dish, traditionally made with chicken and vegetables. It features a rich, velvety sauce thickened with egg yolk and cream, perfect for a hearty meal.
1 hr 10 min 546 kcal