Haggis, Neeps and Tatties with Whisky - Recipes - Donald Russell

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Haggis, Neeps and Tatties with Whisky

Recipe
Stefan Kölsch

Haggis, Neeps and Tatties with Whisky

A hearty combination of haggis, neeps and tatties with whisky makes a special dinner. If you are looking for a meal steeped in history then this haggis, neeps and tatties recipe will warm you to the core.
- Serves 4 - 6
- Preparation time 20 mins
- Cooking time 50 mins
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Ingredients
- 1 Family Sized Haggis
- 800g potatoes
- 800g swede (neeps)
- Butter to taste
- Milk or double cream to taste
- Whisky (optional)
Buy Haggis
Method
1. Wrap the haggis in foil and place in a large pot of cold water.
2. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.
3. Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water.
4. Peel and cube the turnips and place in another pot of boiling water, boil each for 15 to 20 minutes or until tender.
5. Drain and mash the potatoes, adding butter and milk or cream as desired. Season to taste.
6. Drain and mash the swede, adding butter. Season to taste with salt and black pepper.
7. Remove the haggis from the foil and transfer to a warmed plate or platter.
8. (Read 'To a Haggis' by Robert Burns, piercing the haggis at the appropriate point with a sharp knife, or 'sgian dubh'.)
9. Place a scoop of haggis on each plate, along with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired, or more traditionally, the whisky can be served alongside as a ‘wee dram’.