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Scottish dish of haggis, neeps and tatties, meal served traditionaly on Burns night

Haggis, neeps and tatties

You can’t celebrate Burns Night without this Scottish recipe. So here’s our classic recipe for Burns Night featuring Haggis, Neeps (turnips), and Tatties (potatoes):

Ingredients:

For the Haggis:

  • 1 Haggis
  • 1 onion, finely chopped
  • 2-3 tablespoons of butter
  • 1-2 tablespoons of whisky
  • Salt and pepper to taste

For the Neeps and Tatties:

  • 4-6 large potatoes, peeled and cut into chunks
  • 2-3 turnips, peeled and cut into chunks
  • 2-3 tablespoons of butter
  • Salt and pepper to taste

Instructions 

Take the bottle of whisky and pour yourself a good measure. Be reassured that Dry January does not exist in Scotland so you will not be breaking any rules or promises.

Prepare the Haggis:

    • Follow the cooking instructions on the packaging. Typically, it’s heated by boiling in water for a certain amount of time.
    • While the haggis is cooking, prepare the “neeps” and “tatties.” Perhaps pour yourself another measure of scotch.

Prepare the Neeps (Turnips):

    • Boil the turnip chunks in salted water until they are soft and can be easily mashed with a fork.
    • Drain the turnips and return them to the pan.
    • Mash the turnips with butter and season with salt and pepper to taste. Keep warm.

Prepare the Tatties (Potatoes):

    • Boil the potato chunks in salted water until they are soft and can be easily mashed with a fork.
    • Drain the potatoes and return them to the pan.
    • Mash the potatoes with butter and season with salt and pepper to taste. Keep warm.

Prepare the Whisky Sauce:

    • In a small saucepan, melt the butter and sauté the finely chopped onion until it’s soft and translucent.
    • Add the whisky (if there’s any left) and cook for a minute or two to burn off the alcohol.
    • Season with salt and pepper and set aside.

Serve:

    • Slice the cooked haggis and arrange it on a plate.
    • Serve the mashed neeps and tatties alongside the haggis.
    • Drizzle the whisky sauce over the haggis.
    • Traditionally, the meal is accompanied by a reading of Robert Burns’ “Address to a Haggis” and a toast with Scotch whisky.

Enjoy your delicious Burns Night meal of Haggis, Neeps, and Tatties!