Haggis, neeps & tatties

Name: Haggis, neeps & tatties
Total time: 55 min
Yield: 6
Cuisine: british
Ingredients: 500 g quality haggis; 450 g potatoes; 400 g turnips or swedes; 100 g unsalted butter; 8 spring onions; 30 ml double cream

A Scottish classic, traditionally eaten on Burns Night

“Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don’t usually contain spring onions, so omit them if you like. ”

Serves 6

Cooks In55 minutes

DifficultySuper easy

Jamie Magazine Burns Night Specials British Mains

Nutrition per serving

Calories 527 26%
Fat 38.3g 55%
Saturates 17.9g 90%
Sugars 3.6g 4%
Protein 13g 26%
Carbs 31.4g 12%

Of an adult's reference intake

Jamie Magazine

By Abi Fawcett

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Ingredients

500 g quality haggis
NEEPS & TATTIES
450 g potatoes
400 g turnips or swedes
100 g unsalted butter
8 spring onions
30 ml double cream

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Abi Fawcett

Tap For Ingredients

Method

Peel and quarter the potatoes and turnips or swedes.
Place the haggis in a large pan of boiling water and cook according to the packet instructions.
Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.