Haggis Neeps and Tatties

haggis neeps and tatties

This easy recipe contains all the tips for cooking your haggis as well as how to create the traditional Scottish Haggis, Neeps, and Tatties Stack!

Haggis Neeps and Tatties is a traditional Scottish meal often eaten on Burns Night. Neeps is a shortened name for a turnip, which is what the Scottish call a swede. And Tatties is short for ‘Potatoes’, the use of the word is recorded as far back as the 1700s!

Easy | 45 mins | Serves 4

Ingredients

2lb / 907g Haggis
1kg Potatoes
1kg Swede
100g Butter
100ml Milk
Salt and Pepper to season

Method

To Cook the Haggis:

Oven
  • Preheat oven to 160C Fan / 180C / Gas 4.
  • Remove any outer packaging but not the casing.
  • Wrap up in foil and place into an ovenproof dish, pour boiling water into the dish, about 2.5cm deep.
  • Cook for 1 hr 45 mins (size dependant) until piping hot throughout- top with water if necessary.
  • Remove skin and clips before serving.
Pan
  • Boil water in a large saucepan. Remove the outer packaging of the haggis but not the casing.
  • Submerge the haggis into the water. Turn down the heat. Ensure the casing does not split.
  • Poach for 75 mins for our 2lb/907g haggis.
  • Remove skin and clips before serving.
Microwave
  • Remove any outer packaging but not the casing.
  • slice into 1cm thick slices and place in a microwavable dish.
  • Microwave on medium heat for approximately 8 minutes, until piping hot.
  • Remove skin and clips before serving.
Slow Cooker
  • Remove any outer packaging but not the casing.
  • Wrap haggis in foil and place on to foil boils in the slow cooker.
  • Cook on low for 6 hours.
  • Remove skin and clips before serving.

 

Neeps and Tatties:

  1.  Fill 2 saucepans half full with water.
  2.  Peel potatoes and swede. Chop into small cubes.
  3.  Add potatoes to one pan when boiling and swede to the other.
  4.  Boil for around 25mins until a knife can slide through them.
  5.  Drain the potatoes and allow them to stem, then season them.
  6.  Add 50g butter and 50ml milk to potatoes. Mash until creamy. Season to taste.
  7.  Add 50g butter to the swede and roughly mash.
  8.  Place the haggis about 1 inch thick in a ring on the plate, press down with a spoon.
  9.  Repeat with the swede and then potatoes.

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