Haggis, Neeps and Tatties
Rich, spiced Scottish haggis paired with creamy mashed tatties and buttery neeps, finished with a luscious Scotch whisky cream sauce.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Roasting tin
- •Two large saucepans
- •Potato masher
- •Small saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 42 g
- carbs
- 52 g
- fibre
- 7 g
- protein
- 24 g
- calories
- 680 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan).
- 2
Wrap the haggis tightly in greaseproof paper and foil, place in a roasting tin with 2 cm hot water, and bake for 60 minutes.
- 3
Place the cubed neeps (swede) and tatties (potatoes) into separate medium saucepans and cover with cold, salted water.
- 4
Bring both pans to the boil on the hob and simmer until tender, about 20 to 25 minutes.
- 5
Drain the tatties thoroughly and mash with 30 g butter, 30 ml cream, salt, and pepper until smooth.
- 6
Drain the neeps thoroughly and mash with remaining 30 g butter, a pinch of nutmeg, salt, and black pepper.
- 7
Warm the whisky in a small saucepan over medium heat for one minute to soften the sharp alcohol flavour.
- 8
Whisk the double cream, wholegrain mustard, and beef stock into the warm whisky, simmering gently until lightly thickened.
- 9
Unwrap and carefully slice open the steaming haggis casing.
- 10
Spoon generous mounds of haggis, neeps, and tatties onto warm plates and ladle the whisky sauce over the top.
Chef's tips
Drain the neeps thoroughly in a colander before mashing, as excess water will make the mash soggy. Keep the whisky cream sauce over low heat to prevent the cream from splitting. You can also simmer the foil-wrapped haggis in a pot of water on the hob if oven space is tight.
Ingredient substitutions
- traditional haggis → vegetarian haggis made with lentils, seeds, and oats
- swede (neeps) → yellow turnip or rutabaga
- Scotch whisky → non-alcoholic malt spirit or extra beef stock with a dash of Worcestershire sauce
Storage
Store leftover haggis, neeps, and tatties in separate airtight containers in the fridge for up to three days.
Reheating
Reheat covered with foil in a 170°C oven or microwave each component in short intervals until piping hot.
Common mistakes to avoid
- •Boiling the whisky cream sauce too rapidly, which can cause the cream to curdle.
- •Leaving too much moisture in the boiled swede, making the vegetable mash watery.
- •Baking the haggis without foil or water, which dries out the crumbly spiced meat.
Serving suggestions
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