British
Haggis, Neeps and Tatties
A traditional Scottish plate of peppery haggis with buttery mashed swede and creamy mashed potatoes. Serve it piping hot, with a spoonful of the haggis juices or a little whisky gravy if you like.
Ingredients
- Traditional haggis, in casing450g
- Floury potatoes, such as Maris Piper, peeled and cut into chunks500g
- Swede, peeled and cut into chunks500g
- Unsalted butter60g
- Whole milk, warmed80ml
- Fine saltto taste
- Freshly ground black pepperto taste
- Freshly grated nutmeg1 pinch
Method
- Put the haggis, still in its casing, into a large pan and cover with cold water.
- Bring the water just to a simmer, then reduce the heat and poach gently for 45 to 60 minutes, following the packet timing and not allowing the water to boil hard.
- Put the swede in a pan of salted water, bring to the boil, and cook for 25 to 30 minutes until very tender.
- Put the potatoes in a separate pan of salted water, bring to the boil, and cook for 18 to 20 minutes until tender.
- Drain the swede well, return it to the hot pan for 1 minute to steam dry, then mash with 25g butter, black pepper, and a small pinch of nutmeg.
- Drain the potatoes well, return them to the hot pan for 1 minute to steam dry, then mash with 35g butter and enough warm milk to make a smooth mash.
- Season both the neeps and tatties to taste with salt and black pepper.
- Lift the haggis from the water, pat it dry, and cut it open carefully so the contents can be spooned out.
- Serve the haggis beside generous mounds of mashed neeps and tatties, with any hot haggis juices spooned over.
Common questions
Can I substitute the haggis casing or use a vegetarian haggis for this recipe?
Yes. If using vegetarian haggis, follow the packet instructions, as timings are usually shorter and the casing may differ. If the haggis is already in a tray or skinless, heat it gently until piping hot without boiling or drying it out.
How long should I cook the haggis, neeps, and tatties so everything finishes at the same time?
Start the swede first, then the potatoes, and poach the haggis separately for 45 to 60 minutes. The swede takes longest, potatoes need about 18 to 20 minutes, and both mash well if kept hot after draining.
What are the most common mistakes when making haggis, neeps and tatties?
Boiling the haggis hard can split the casing and make it dry. Overcooking the potatoes makes gluey mash. For the neeps, not steaming off excess water leaves them watery, so return them to the hot pan briefly before mashing.
How should I store and reheat leftovers safely?
Cool leftovers quickly, then refrigerate in covered containers within 2 hours. Keep for up to 3 days. Reheat until piping hot throughout, adding a splash of milk to the mash if needed. Reheat haggis gently so it does not dry out.
What should I serve with haggis, neeps and tatties?
Serve the haggis sliced over the neeps and tatties, with plenty of the cooking juices if you have them. A little extra butter, cracked black pepper, or a spoonful of whiskey cream or onion gravy works well alongside.