Haggis, neeps and tatties is more delicious than you might think. Smooth, buttery mash paired with sweet turnip and peppery haggis is a match made in heaven it turns out, and the perfect recipe to learn how to cook in time for Burn’s Night. We’ve included instructions for making a whiskey cream sauce too which compliments the flavours beautifully and makes the whole dish extra Scottish we like to think! If you have leftover haggis and potatoes then they’re delicious paired in a fry the next day, a bit like bubble and squeak. If you’ve never made this before you’re in for a treat; this haggis, neeps and tatties is surprisingly moreish.
- 1 medium haggis
- Good pinch of salt
- Good pinch of pepper
- 6 medium sized potatoes
- 85g butter
- 30 ml cream
- 1 large turnip
- 85g butter
- For the whiskey cream sauce
- 1 shallot, finely chopped
- 30g butter
- 1 measure of whisky, to taste
- 100ml cream
- Pinch of black, cracked peppercorns
- Pinch of salt
For the haggis, neeps and tatties
- Cook your haggis according to pack instructions or, if purchased from a butcher’s, we tend to find 500g of haggis takes 1 hour in the oven. Simply wrap in foil, and pop into an oven pre-heated to 180C.
- Cook both potatoes and neeps at the same time. Firstly peel the potatoes and place into salted water, bring to the boil and simmer until soft (test with a fork). Drain well, add the butter, cream, salt & pepper (to taste) and mash together until smooth.
- Peel the turnip, dice up into small pieces, place into a pan of salted water, bring to the boil and simmer until soft (test with a fork). Drain well, add the second knob of butter and mash until smooth.
To make the whiskey sauce
- In a small frying pan, fry your chopped shallots in butter until brown, carefully add the whisky and slowly add the cream, stir continuously. Add salt and pepper to taste.
Recipe credit: Craft & Harbour (www.craftandharbour.com)
If you're not keen on the idea of haggis then you can pick up vegetarian ones easily which taste fantastic too!