Jamie Magazine
By Abi Fawcett
Haggis, neeps & tatties
A Scottish classic, traditionally eaten on Burns Night
55 mins
Super easy
serves 6
About the recipe
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.
Recipe From
Ingredients
500g quality haggis
NEEPS & TATTIES
400g turnips or swedes
450g potatoes
100g unsalted butter
8 spring onions
30ml double cream
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.
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