Haggis, neeps and tatties

Haggis, neeps and tatties
  • Serves icon Serves four

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


  1. 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.
  2. 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.
  3. For the whisky sauce, should you wish to include it, first start by softening the shallots in the butter in a large saucepan.
  4. 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.
  5. 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.


delicious. tips

  1. Recommended haggis stockists include:
    Macsween – with vegetarian and vegan options available


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Haggis shepherd’s pie

Opt for our rich and tasty haggis shepherd’s pie this...

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Chicken balmoral

This traditional chicken dish, stuffed with haggis and served with...

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Haggis-stuffed turkey

We’ve given roast turkey a Scottish twist by stuffing it...

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Rack of venison with haggis crust and rosemary jus

If haggis, neeps and tatties aren’t your cup of tea...

Save recipe icon Save recipe icon Save recipe

Gravy recipes

Whisky gravy

This Scottish-inspired whisky gravy recipe is an ideal match for...

Save recipe icon Save recipe icon Save recipe

Scottish recipes

Creamy neeps

Neeps, or swedes, are the traditional Scottish accompaniment to haggis....

Subscribe to our magazine

Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.