Haggis, Neeps and Tatties (Scottish Supper)
In short: Scotland's famous supper: a warming haggis with buttery mashed swede and potato, and an optional splash of whisky cream sauce. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 10 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 625 kcal
Haggis, neeps and tatties is the supper most closely tied to Scotland: a spiced savory pudding of oatmeal and sheep offal, with mashed swede (neeps) and mashed potato (tatties). Most cooks buy haggis ready made from a butcher, then simply heat it through, which is what this recipe does. The sides do the work: plenty of butter and pepper in the neeps, a smooth mash for the tatties, and an optional whisky cream sauce to bring it together.
Instructions
- Heat the oven to 180°C (350°F). Wrap the haggis loosely in foil, set it in a baking dish with 1 cm (1/2 inch) of hot water and bake for 1 hour, until steaming hot all the way through (74°C/165°F).
- Meanwhile, put the swede in a pot of cold salted water and boil for 20 to 25 minutes until very tender. Boil the potatoes in a second pot of salted water for 15 to 20 minutes.
- Drain the swede and let it steam dry for 2 minutes, then mash it with the butter, nutmeg, pepper and salt until smooth but still a little rustic.
- Drain the potatoes and steam them dry for 2 minutes, then mash with the butter, hot milk and salt until smooth.
- For the sauce, warm the cream with the whisky and mustard in a small pan for 3 minutes, until it thickens slightly. Season with a little pepper.
- Unwrap the haggis and slit the casing open. Serve scoops of haggis with the neeps and tatties and spoon the sauce over.
Tips
- Vegetarian haggis is widely sold and heats the same way. Always check the packet for timing, since brands and sizes vary.
- Season the neeps generously with black pepper and a pinch of nutmeg. Drain both vegetables very well so the mash stays thick.
Questions and answers
What is haggis made of?
Traditional haggis is made from minced sheep's heart, liver and lungs mixed with oatmeal, onion, suet and spices, and cooked in a casing. Vegetarian versions use pulses, oats, nuts and spices.
What do you serve with haggis?
Neeps (mashed swede) and tatties (mashed potato) are the traditional partners, often with a whisky cream sauce. It is a centerpiece at Scottish celebration suppers in January.
Are neeps swede or turnip?
In Scotland neeps are swede, called rutabaga in North America. In England a turnip is a smaller, white-fleshed root, so check what you are buying.
How long does it take to make Haggis, Neeps and Tatties (Scottish Supper)?
About 1 h 30 min in total: 20 min of preparation and 1 h 10 min of cooking.
How many calories are in Haggis, Neeps and Tatties (Scottish Supper)?
About 625 kcal per serving, with 23 g of protein, 57 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 625 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 57 g |
| Fat | 35 g |
| Fiber | 12 g |
| Sugar | 14 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
