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Loading...A celebrated Scottish dish traditionally served on Burns Night, this hearty plate pairs warm, peppery haggis with buttery mashed turnips (neeps) and creamy mashed potatoes (tatties). The contrasting textures and simple seasoning let the spiced oatmeal pudding shine as the centerpiece of any Highland table.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 32 gFat
- 15 gSaturated Fat
- 52 gCarbs
- 7 gFiber
- 9 gSugar
- 22 gProtein
- 640 mgSodium
- 1120 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 38 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the Haggis
- 1 lb (450 g) traditional Scottish haggis (sheep offal, oatmeal, suet, onion, spices)
- 2 tbsp water
- 1 tbsp unsalted butter
For the Neeps (Mashed Turnip)
- 1 lb (450 g) yellow turnip or swede, peeled and cubed
- 2 tbsp unsalted butter
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
For the Tatties (Mashed Potatoes)
- 1.5 lb (700 g) floury potatoes (Maris Piper or Russet), peeled and quartered
- 4 tbsp unsalted butter
- 1/3 cup (80 ml) whole milk, warmed
- Salt, to taste
For Serving
- 2 tbsp melted butter
- 1 tsp ground black pepper (optional)
Directions
- Bring a large pot of salted water to a boil. Add the turnip cubes and simmer for 20-25 minutes until very tender, then add the potato quarters and cook for a further 15 minutes until both are fork-tender.
- Meanwhile, prepare the haggis: if pre-wrapped in a casing, place the whole haggis in a steamer basket over simmering water. Cover and steam for 35-40 minutes until heated through, or follow package instructions for oven baking.
- Drain the turnip and potatoes thoroughly and return them to the hot pot over low heat for 1 minute to dry out. Separate them into two bowls: mash the turnips with 2 tbsp butter, nutmeg, salt, and pepper until smooth; mash the potatoes with the remaining butter and warm milk until creamy and fluffy.
- Carefully unwrap or open the cooked haggis and transfer to a warm serving dish. Loosen gently with a fork and stir in 1 tbsp butter and the 2 tbsp water to keep it moist.
- To plate, mound a generous spoonful of tatties alongside the neeps on each warmed plate, then spoon the haggis next to them. Drizzle with melted butter and finish with a crack of black pepper.
- Serve immediately while everything is piping hot, traditionally accompanied by a dram of Scotch whisky.
Cook’s Notes
- If haggis is unavailable, you can substitute with a quality pork sausage meat mixed with cooked oatmeal and spices for a similar rustic flavor.
- Always rest the haggis for 5 minutes after cooking to allow the oatmeal to absorb juices and firm up slightly.
- Use a floury potato variety like Maris Piper or King Edward for the creamiest tatties; waxy potatoes will produce a gluey mash.
- For a smoother neep, push the cooked turnip through a potato ricer or fine sieve rather than mashing.
- Traditional accompaniments include a glass of single malt Scotch whisky or a robust ale like McEwan's or Inveralmond.
