Haggis, Neeps & Tatties
Scotland's iconic dinner: savory haggis served alongside buttery mashed turnips and potatoes. A hearty, warming classic that's surprisingly straightforward to prepare.
- Total time
- 45 min
- Servings
- 4
- Calories
- 580
- Protein
- 22g
Ingredients
- 1 400g pack haggis (traditional or vegetarian)
- 700 g potatoes, peeled and quartered
- 500 g turnips (neeps), peeled and cut into chunks
- 4 tbsp butter
- ¼ cup whole milk or cream
- 1 pinch salt and black pepper to taste
- 1 tbsp olive oil
- ¼ cup whisky or water (optional, for sauce)
- 2 sprigs fresh thyme sprigs (optional garnish)
Instructions
- 1
Place potatoes in a pot of cold salted water. Bring to a boil over high heat.
- 2
Place turnips in a separate pot of cold salted water. Bring to a boil over high heat.
- 3
Simmer potatoes until fork-tender, 15–18 minutes. Drain and return to the pot.
- 4
Simmer turnips until fork-tender, 12–15 minutes. Drain well in a colander.
- 5
Heat olive oil in a skillet over medium-high. Slice haggis into 4 thick portions.
- 6
Fry haggis slices 3–4 minutes per side until edges are golden and crispy.
- 7
If making sauce: add whisky to the skillet, scrape up browned bits, and simmer 1 minute.
- 8
Add butter and milk to potatoes. Mash until creamy. Season with salt and pepper.
- 9
Mash turnips separately with a pinch of butter, salt, and pepper until smooth.
- 10
Divide neeps and tatties between plates. Top with haggis slice and drizzle any sauce.
- 11
Garnish with fresh thyme if desired. Serve immediately while hot.
Tools you’ll need
- large pot for potatoes
- large pot for turnips
- 12-inch skillet
- colander
- potato masher or fork
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
