With the cold weather upon us, now is the time to start making hearty filling meals, and nothing is more hearty than a plate of haggis neeps and tatties. So don’t wait till Burns night to make this super simple and delicious recipe why not make it tonight for dinner!
- 1 x Family Haggis feeds 4
- 250g of swede/turnip, that are cut into quarters (these are the neeps)
- 200g of butter, we quite like unsalted butter but salted works just as well
- 450g of potatoes peeled and cut into halves
- A glug of full fat milk to make the potatoes and neeps delicious and if you want to be extra indulgent then use cream
- Gravy, haggis can be a dry dish so you might want to add some gravy
- Salt and Pepper to taste
There are various ways to cook haggis, for this recipe we are boiling it, click here for other cooking methods. Also we used a veggie haggis in this recipe which follows exactly the same method of cooking as a meat haggis.
For the Haggis
Wrap the haggis with tim foil. Bring a large pan of water to the boil and place your haggis in the boiling water, reduce the heat and simmer the haggis for 75 minutes.
For the Tatties
Put your potatoes in a large pan of cold water and add a pinch of salt cover the pan and bring the potatoes to the boil. Simmer and cook for approx 20 mins or until your potatoes are tender. Drain your potatoes and then add milk and butter and mash until nice and creamy.
For the Neeps
Put your cubed turnip in a large pan of cold water and add a pinch of salt cover the pan and bring the potatoes to the boil. Simmer and cook for approx 20 mins or until your potatoes are tender. Drain your potatoes and then add milk and butter and mash until creamy.
To serve, take the haggis out of the water, place onto a serving dish and cut open with a knife and serve with your neeps and tatties.
If this is for Burn Night, learn how to address a haggis.
You can buy haggis from Crombies in a range of sizes; a single serving right through to our ceremonial size. Treat yourself today.