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Haggis, neeps and tatties
Burns Night haggis with mashed swede, potatoes and whisky sauce
BritishHaggis, neeps and tatties is the centre of every Burns Supper on 25 January, when the haggis is piped in, addressed with Robert Burns's poem and cut open with a flourish. Haggis is a peppery, oaty pudding of minced lamb's offal, onion and spice; nearly everyone in Scotland buys it from a butcher, then simply heats it and serves it with mashed swede (neeps) and potatoes (tatties). The cream sauce has a splash of whisky, which contains alcohol; leave it out and add a teaspoon of mustard for an alcohol-free sauce. Chef's tip: wrap the haggis tightly in foil before it goes in the water so the casing doesn't burst.
- Total time
- 95 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the haggis
- 2 lb haggisfrom a butcher
For the neeps and tatties
- 1 ½ lb swedepeeled, 2 cm dice
- 1 ¾ lb potatoesfloury, peeled
- 2 ⅛ oz butterdivided
- ¼ cup milk
- 1 pinch grated nutmeg
- 1 tsp salt
- 1 tsp black pepper
For the whisky sauce
- ¾ cup beef stock
- ¾ cup double cream
- 2 tbsp Scotch whiskyor 1 tsp wholegrain mustard
- 1 tsp wholegrain mustard
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Method
0/5 doneStep 1: Wrap the 2 lb haggis tightly in a double layer of foil. Put it in a pan of water that is just below simmering and poach very gently for about 1 hour 15 minutes (follow the butcher's time for its weight), until a probe in the centre reads 160°F. A common mistake is boiling it hard, which splits the skin.
75 minStep 2: Meanwhile boil the 1 ½ lb swede in salted water for 25 minutes until very soft, drain well, then mash with half the 1 oz butter, the 1 pinch grated nutmeg and half the ½ tsp black pepper.
28 minStep 3: Boil the 1 ¾ lb potatoes for 18 minutes until tender, drain, steam dry and mash with the rest of the 1 oz butter, the ¼ cup milk, 1 tsp salt and the rest of the ½ tsp black pepper.
22 minStep 4: For the sauce, boil the ¾ cup beef stock until reduced by half, then add the ¾ cup double cream, 2 tbsp Scotch whisky and 1 tsp wholegrain mustard and simmer for 3 minutes until it coats a spoon.
8 minStep 5: Unwrap the haggis, slit it open at the table and spoon it out beside the neeps and tatties, with the sauce poured over.
3 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 24 g
- Carbs
- 52 g
- Fat
- 42 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does haggis, neeps and tatties take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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