Haggis with Neeps and Tatties

Name: Haggis with Neeps and Tatties
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g Haggis; 1 kg Floury Potatoes, peeled and chunked, e.g., Maris Piper; 60g Unsalted Butter; 120ml Whole Milk, warmed; 1 tsp Salt; 1/4 tsp Pepper (Black), freshly ground; 1 large Swede, about 800 g, peeled and cubed; 40g Unsalted Butter; 60ml Double Cream, or whole milk, warmed; 1/2 tsp Salt; 1/4 tsp Pepper (Black), freshly ground

A comforting Scottish classic — rich, spiced haggis served with silky mashed tatties and sweet, buttery neeps. The earthy flavour of the [Haggis](5258) is beautifully balanced by creamy mashed floury potatoes and mellow swede, finished with a knob of butter and a splash of cream for extra indulgence. It’s a hearty, rustic plate perfect for a warming family meal or Burns Night celebration.

A comforting Scottish classic — rich, spiced haggis served with silky mashed tatties and sweet, buttery neeps. The earthy flavour ... Show more

Traditional British Recipe

Health Grade

B · Healthy

Rating

4.0

Time

1 hr

Price

4,05 €

Calories

1116 kcal

nutritious

easy

low sugar

kid friendly

Method

Prep the veg

Give the Floury Potatoes and Swede a quick rinse if they are muddy, then peel them and cut the potatoes into even chunks and the swede into slightly smaller cubes so they cook at the same pace.

Simmer the haggis

Put the Haggis in a saucepan, cover it with cold water, bring it to a gentle simmer, and cook for 45 minutes (or follow the packet instructions) until it is piping hot in the centre. Keep the water barely bubbling and use the simmering time to get the vegetables going.

Boil the potatoes

While the haggis simmers, put the potatoes in another saucepan, cover with cold water, bring to a boil, then simmer for 15-20 minutes until a knife slides through without resistance.

Boil the swede

At the same time, put the swede in a separate pan, cover with cold water, bring to a boil, then simmer for 20-25 minutes until completely tender and easy to mash.

Drain the potatoes

Drain the potatoes really well, then return them to the hot pan for a minute so the steam can escape.

Mash the potatoes

Mash the potatoes with the Unsalted Butter, warm Whole Milk, Salt, and Pepper (Black) until smooth and light, adding the milk a splash at a time so you can stop at a fluffy, creamy texture.

Drain the swede

Drain the swede really well and let it sit in the hot pan for a minute to drive off any extra moisture.

Mash the swede

Mash the swede with the remaining butter, warmed Double Cream, and a little more salt and pepper until silky and rich.

Plate and serve

Lift the haggis out carefully, split or slice it open, and spoon it onto warm plates with the neeps and tatties alongside. Finish with an extra grind of black pepper if you like, and serve immediately.