Haggis, Neeps and Tatties (Haggis with Mashed Swede and Potatoes)
Why this recipe works
- Hearty and comforting: Rich, savoury haggis is balanced by soft buttery mash, making the plate warming, filling and straightforward.
- Smooth, fluffy mash: Letting the drained swede and potatoes steam dry before mashing helps prevent excess wateriness and gives a lighter texture.
- Simple technique: The cooking is mainly boiling, draining, mashing and gently heating the haggis, so timing and seasoning matter more than complex technique.
Get the most out of this recipe
Authenticity notes
- Classic Scottish pairing: Haggis is traditionally served with neeps and tatties, whose mild sweetness and creamy texture soften the richness of the meat.
- What neeps means: In this style of dish, neeps usually refers to swede, which is mashed until tender and buttery.
- Burns Night favourite: The dish is closely associated with Burns Night suppers, though it also works as a simple cold-weather dinner.
Timing notes
- Start with the vegetables: The swede and potatoes take the longest to soften, so get them simmering before focusing on warming the haggis.
- Serve straight away: Haggis, neeps and tatties are best served piping hot, while the mash is still creamy and the haggis is fully heated through.
Common mistakes
- Boiling the haggis too hard: If the haggis is in a casing, keep it at a gentle simmer rather than a hard boil to reduce the risk of splitting.
- Watery mash: Drain the vegetables well and let them steam dry in the hot pot before adding butter and milk.
- Letting it cool before serving: Coordinate the mash and haggis so both are ready at the same time and can go straight onto warm plates.
Equipment you'll need
Ingredients
Instructions
- Peel the swede and potatoes, then cut both into even chunks. Put them into a large pot and cover with cold water. Add 1 tsp of the fine sea salt.
- Bring to the boil, then reduce to a steady simmer and cook for 18 to 22 minutes, until the swede and potatoes are very tender when pierced with a knife. Drain well in a colander. Return them to the hot pot and let them steam dry for 2 minutes.
- While the vegetables cook, warm the haggis according to its packet instructions. If it is in a casing, simmer it gently rather than boiling hard so it does not split. Keep it hot until serving.
- Add the unsalted butter to the pot with the drained vegetables and mash until smooth. Pour in the whole milk a little at a time, mashing until creamy and fluffy. Season with the remaining 1 tsp fine sea salt.
- Spoon the neeps and tatties onto warm plates and top with the hot haggis. Finish with the black pepper. Serve straight away while piping hot.
Recipe notes
Tips
- Cut the swede and potatoes to a similar size so they cook evenly and mash smoothly.
- For the fluffiest mash, let the drained vegetables steam dry briefly before adding the butter and milk.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the haggis is heated until piping hot throughout.
Substitutions
- Replace whole milk with low-fat milk for a lighter mash.
- Replace unsalted butter with salted butter, then reduce the fine sea salt to taste.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat the mash in a saucepan over a low heat with a splash of whole milk, stirring often, and reheat the haggis until piping hot throughout.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk
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