Haggis, Neeps & Tatties
Scotland's iconic dinner: savory haggis served alongside buttery mashed turnips and potatoes. A hearty, warming classic that's surprisingly straightforward to prepare.
- Total time
- 45 min
- Servings
- 4
- Calories
- 580
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Place potatoes in a pot of cold salted water. Bring to a boil over high heat.
Step 2
Place turnips in a separate pot of cold salted water. Bring to a boil over high heat.
Step 3
Simmer potatoes until fork-tender, 15–18 minutes. Drain and return to the pot.
Step 4
Simmer turnips until fork-tender, 12–15 minutes. Drain well in a colander.
Step 5
Heat olive oil in a skillet over medium-high. Slice haggis into 4 thick portions.
Step 6
Fry haggis slices 3–4 minutes per side until edges are golden and crispy.
Step 7
If making sauce: add whisky to the skillet, scrape up browned bits, and simmer 1 minute.
Step 8
Add butter and milk to potatoes. Mash until creamy. Season with salt and pepper.
Step 9
Mash turnips separately with a pinch of butter, salt, and pepper until smooth.
Step 10
Divide neeps and tatties between plates. Top with haggis slice and drizzle any sauce.
Step 11
Garnish with fresh thyme if desired. Serve immediately while hot.
Tools you’ll need
- large pot for potatoes
- large pot for turnips
- 12-inch skillet
- colander
- potato masher or fork
- wooden spoon
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