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
- 1 Family Sized Haggis
- 800g potatoes
- 800g swede (neeps)
- Butter to taste
- Milk or double cream to taste
- Whisky (optional)
- Wrap the haggis in foil and place in a large pot of cold water.
- Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.
- Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water.
- Peel and cube the turnips and place in another pot of boiling water, boil each for 15 to 20 minutes or until tender.
- Drain and mash the potatoes, adding butter and milk or cream as desired. Season to taste.
- Drain and mash the swede, adding butter. Season to taste with salt and black pepper.
- Remove the haggis from the foil and transfer to a warmed plate or platter.
- (Read 'To a Haggis' by Robert Burns, piercing the haggis at the appropriate point with a sharp knife, or 'sgian dubh'.)
- 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’.
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