Haggis, neeps and tatties - a savoury slightly spicy pudding enjoyed with mashed swede and creamy mashed potatoes. It's a Scottish dish that is traditionally eaten on Burns night, on or around the 25th of January, each year to celebrate Robert Burns birthday. It's almost Burns night now, so here's my recipe that I hope you enjoy as much as we do.
Rather than traditional neeps, we like carrot and swede mash, along with our mashed tatties and haggis. As well as the meat version, you can get vegetarian haggis too.
I've also included the link to our whisky sauce, if you'd like to serve that along with your meal...or give the other recipes a try within the links below.
Enjoy your Burns Supper!
Tips
- Haggis – if you have extra haggis left, it can easily be frozen in slices in sealed freezer bags to use another time. Enjoy it with neeps and tatties again, or try the chicken balmoral or haggis balls recipes - see the links below. It's also delicious included in a full Scottish breakfast, with scrambled eggs or in a bun with bacon!
- Carrot and swede mash – this is made in a Thermomix, however, I have included non-Thermomix instructions within the recipe.
- Whisky sauce – this is made in a Thermomix, however, I have included non-Thermomix instructions within the recipe.
- This recipe for haggis, neeps and tatties can easily be adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
Ingredients
- 700g haggis or vegetarian haggis (see Tips)
- mashed potatoes
- carrot and swede mash (see Tips)
To serve (optional):
- whisky sauce (see Tips)
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Instructions
- Check the cooking instructions on the packet for the haggis – you can generally either boil it in the bag, cook it in the oven or microwave it. If you decide to boil it or cook it in the oven, start cooking the haggis first. I tend to microwave it, which is much quicker, so if you decide to microwave it too, cook the haggis at step 3.
- Make the mashed potatoes and while they’re in the pan coming up to the boil, make the carrot and swede mash. Click into the links to take you to these recipes.
- Around 5 to 10 minutes before the end of the cooking time for the vegetables, microwave the haggis, according to the packet instructions.
- Serve the haggis with the neeps and tatties, with a jug of whisky sauce on the side, if you wish.
Haggis, Neeps and Tatties
Ingredients
- 700g haggis or vegetarian haggis (see Notes)
- mashed potatoes
- carrot and swede mash (see Notes)
To serve (optional):
- whisky sauce (see Notes)
Instructions
- Check the cooking instructions on the packet for the haggis – you can generally either boil it in the bag, cook it in the oven or microwave it. If you decide to boil it or cook it in the oven, start cooking the haggis first. I tend to microwave it, which is much quicker, so if you decide to microwave it too, cook the haggis at step 3.
- Make the mashed potatoes and while they’re in the pan coming up to the boil, make the carrot and swede mash. Click into the links to take you to these recipes.
- Around 5 to 10 minutes before the end of the cooking time for the vegetables, microwave the haggis, according to the packet instructions.
- Serve the haggis with the neeps and tatties, with a jug of whisky sauce on the side, if you wish.
Notes
- Haggis – if you have extra haggis left, it can easily be frozen in slices to use another time. Enjoy it with neeps and tatties again, or try the chicken balmoral or haggis balls recipes - see the links below. It's also delicious included in a full Scottish breakfast, with scrambled eggs or in a bun with bacon!
- Carrot and swede mash – this is made in a Thermomix, however, I have included non-Thermomix instructions within the recipe.
- Whisky sauce – this is made in a Thermomix, however, I have included non-Thermomix instructions within the recipe.
- This recipe for haggis, neeps and tatties can easily be adapted if you’re cooking for less or more people.
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