Haggis, Neeps & Tatties Recipe

Cooking Directions

• STEP 1.Preheat the oven and place the haggis in a baking dish.
• STEP 2.Cover the dish with foil and bake for the recommended time.
• STEP 3.Meanwhile, peel and chop the turnips and potatoes.
• STEP 4.Boil the turnips until tender, then drain and mash with butter.
• STEP 5.Boil the potatoes until soft, then drain and mash until smooth.
• STEP 6.Slice the haggis and serve with the mashed neeps and tatties.

Cooking Tips

• Make sure to prick the haggis before baking to prevent it from bursting.
• For a smoother texture, pass the mashed turnips through a sieve.
• Add a splash of cream or milk to the mashed potatoes for extra richness.

Storage and Serving

• Leftover haggis, neeps, and tatties can be stored in separate airtight containers in the refrigerator for up to 3 days.
• To reheat, place the haggis in a microwave-safe dish and heat until piping hot.
• Serve the reheated haggis with the mashed neeps and tatties.
• This dish pairs well with a glass of Scotch whisky and is traditionally served on Burns Night.