Haggis with Neeps and Tatties

About This Recipe

Haggis is made from sheep's pluck (heart, liver, and lung) minced with oatmeal, onion, suet, salt, and a warming blend of black pepper, nutmeg, and allspice, then traditionally cooked in a sheep's stomach. It is the centrepiece of Burns Suppers held on the 25th of January to honour the poet Robert Burns, who immortalised the dish in his 1787 poem 'Address to a Haggis'. Served always with neeps (mashed swede/turnip) and tatties (mashed potato), the combination of earthy, peppery haggis with the sweet neeps and buttery tatties is one of the great flavour pairings of British cooking. A dram of Scotch whisky is the indispensable accompaniment.

Ingredients

Serves 4

• 1 wholehaggis (approx. 900 g), commercial or traditional
• 800 gswede (neeps), peeled and diced
• 800 gfloury potatoes (tatties), peeled and quartered
• 50 gunsalted butter (for neeps)
• 50 gunsalted butter (for tatties)
• 80 mlhot cream or milk (for tatties)
• 1 tspsalt (for neeps)
• 0.5 tspwhite pepper (for tatties)
• 50 mlScotch whisky (for the whisky sauce, optional)
• 200 mldouble cream (for the whisky sauce, optional)

Instructions

1. 1

   Cook the haggis

   Wrap the haggis tightly in foil. Place in a large pot of cold water, bring to a simmer, and cook for 1 hour and 15 minutes (based on a 900 g haggis). Do not let it boil hard or the casing may burst.

2. 2

   Cook the neeps

   Boil the diced swede in salted water for 20–25 minutes until completely tender. Drain thoroughly, then mash with butter and salt until smooth. The mash should be rougher and less creamy than the tatties.

3. 3

   Cook the tatties

   Boil the potatoes in salted water until tender, about 20 minutes. Drain, steam-dry briefly, then mash with butter and hot cream until smooth and fluffy. Season with salt and white pepper.

4. 4

   Make the whisky cream sauce (optional)

   In a small saucepan, cook the Scotch whisky over medium heat for 1 minute. Add the double cream and simmer for 3–4 minutes, stirring, until slightly thickened. Season to taste.

5. 5

   Serve with ceremony

   Carefully cut open the haggis and spoon generous portions onto warmed plates. Serve the neeps and tatties alongside in separate mounds. Spoon over the whisky cream sauce if using. Offer a dram of Scotch on the side.

Variations

• •

  Vegetarian haggis (made with lentils, oatmeal, and vegetables) is widely available and a respectful alternative.

• •

  Some chefs now serve haggis bon-bons (deep-fried breaded balls) as a modern starter.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Leftover haggis keeps refrigerated for 2 days. Slice and pan-fry briefly to reheat. It also works excellently in a morning fry-up.

Frequently Asked Questions