Haggis, neeps and tatties
You can’t celebrate Burns Night without this classic Scottish recipe. We’ve served our haggis alongside its traditional side dishes ‘neeps and tatties’ aka mashed potatoes and turnips. A rich whisky sauce is an ideal accompaniment to this flavourful dish too.
Or, browse our Burns Night recipe collection for less traditional Burns Night dishes that use Scottish produce in new and delicious ways.
- 750g -800g good quality haggis
- 800g potatoes
- 800g swede
- Milk and butter for mashing
For the whisky cream sauce (optional)
- 4 shallots, finely chopped
- 300ml double cream
- 100ml good whisky
- Knob of butter
- Cook the haggis as per the manufacturer’s guidelines. Most will recommend that you remove the outer packaging, wrap the haggis in foil and place in a dish of water in the oven however it is also suitable to be microwaved.
- Peel and dice the potatoes and swede and cook separately until both are soft. Mash the potatoes with milk, butter and seasoning. Do the same with the swede but without the milk.
- For the whisky sauce, should you wish to include it, first start by softening the shallots in the butter in a large saucepan.
- Add the whisky and turn up the heat to burn off the alcohol, this won’t take long and will avoid any bitterness. Reduce the heat and stir in the cream. Allow to simmer for a couple of minutes.
- Serve the haggis on a plate alongside the side dishes and have the whisky sauce on the side, to give people the option of pouring over their plate.
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