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Haggis, Neeps and Tatties

Deborah
A savoury slightly spicy pudding eaten with mashed swede and mashed potatoes, traditionally eaten on Burns night.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Scottish
Servings 4 people

Ingredients
  

To serve (optional):

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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Keyword 25 January, Burn's Night, Burn's Supper, carrots, full Scottish breakfast, mashed potatoes, Robert Burns, swede, traditional, turnip, vegetarian haggis