
Haggis, neeps and tatties
- Published: 17 Jan 19
- Updated: 26 May 25
You can’t celebrate Burns Night without haggis, neeps and tatties, a classic Scottish recipe. A rich whisky sauce is an ideal accompaniment to this flavourful dish.

Timeless recipe: We’ve served our haggis alongside its traditional side dishes ‘neeps and tatties’ aka mashed potatoes and swede.
Browse our Burns Night recipe collection for less traditional dishes that use Scottish produce in new and delicious ways.
-
Serves 4
Ingredients
- 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
Method
- 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.
- Recipe from January 2019 (online only) Issue
FAQs
What is haggis traditionally served with?
Neeps and tatties – swede and mashed potatoes.
What sauce to have with haggis, neeps and tatties?
We recommend a creamy whisky sauce.
delicious. tips
Recommended haggis stockists include:
Macbeths
Macsween (with vegetarian and vegan options available)Haggis is a traditional Scottish dish made of mince sheep offal with oats, spices, onions and suet. It’s traditionally enjoyed on Burns Night (25 January), a popular celebration of poet Robert Burns’ birthday.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
[…] Source: Delicious, find the recipe here […]
[…] followed the “Haggis, Neeps & Tatties” Meal & quiz Part 2, with medley of Scots themed tunes. This concluded with the […]