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How to Make Authentic Scottish Haggis with Neeps and Tatties

Dive into Scottish cuisine with this classic Haggis, Neeps, and Tatties recipe. This hearty dish combines the rich, savory flavors of traditional haggis with creamy mashed potatoes (tatties) and buttery turnips (neeps). Perfect for celebrating Burns Night or exploring Scottish culinary traditions any time of year.

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Recipe Details

Prep Time

45 minutes

Cook Time

3 hours 30 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

Scottish Haggis with Neeps and Tatties is a hearty, traditional Scottish dish that combines savory haggis with creamy mashed potatoes and turnips, offering a true taste of Scotland's culinary heritage.

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours 15 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

For the Haggis:

  • 1 sheep's stomach or large sausage casing
  • 500g lamb or sheep offal (heart, liver, lungs), finely chopped
  • 200g beef suet, minced
  • 250g pinhead oatmeal
  • 2 onions, finely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 250ml beef stock

For the Neeps:

  • 1kg turnips (swede), peeled and cubed
  • 50g butter
  • Salt and pepper to taste

For the Tatties:

  • 1kg potatoes, peeled and quartered
  • 100ml milk
  • 50g butter
  • Salt and pepper to taste

Instructions

  1. Prepare the haggis: a. In a large bowl, mix the chopped offal, suet, oatmeal, and onions. b. Add salt, pepper, nutmeg, and allspice. Mix well. c. Gradually add the beef stock, mixing to create a moist mixture.

  2. Stuff the haggis: a. Fill the sheep's stomach or sausage casing with the mixture, leaving room for expansion. b. Securely tie the ends with kitchen twine.

  3. Cook the haggis: a. Place the haggis in a large pot of boiling water. b. Reduce heat and simmer for about 3 hours, or until internal temperature reaches 70°C (160°F).

  4. Prepare the neeps: a. Boil the turnips in salted water for 20-25 minutes until tender. b. Drain and mash with butter, salt, and pepper.

  5. Make the tatties: a. Boil the potatoes in salted water for 15-20 minutes until soft. b. Drain and mash with milk, butter, salt, and pepper.

  6. Finish and serve: a. Carefully remove the haggis from the water and let it rest for 5 minutes. b. Slice open the casing and spoon out the haggis onto serving plates. c. Serve with generous portions of neeps and tatties on the side.

Chef's Notes

  • If you can't find sheep's stomach, use a large sausage casing or even aluminum foil to wrap the haggis mixture.
  • For a modern twist, try using a blend of lamb and beef instead of traditional offal.
  • Leftover haggis can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • To reheat, slice the haggis and pan-fry for a crispy exterior, or steam gently to maintain moisture.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 25g
  • Fat: 45g (including healthy fats from lamb)
  • Carbohydrates: 40g
  • Rich in Iron, Vitamin B12, and Zinc

Serving Suggestions

  • Serve with a dram of Scotch whisky for an authentic Scottish experience.
  • Garnish with fresh parsley or chives for a pop of color.
  • For a complete meal, add steamed green vegetables like broccoli or peas.
  • This dish is traditionally served on Burns Night (January 25th) but can be enjoyed year-round for a taste of Scottish cuisine.