Recipes

Haggis, neeps and tatties

Instructions
  • Cut the potatoes into even sized pieces and boil until tender
  • Drain and mash until smooth
  • Add the milk and ½ the butter, beat in well and add a pinch of salt
  • Spoon into piping bag and keep warm (if you don’t have a piping bag the mash can be spooned onto the oatcakes)
  • Dice the turnip into even sized pieces and boil until tender
  • Drain the turnip and put back into the pan on the heat to dry out any excess water
  • Mash until extremely smooth and add the rest of the butter and a pinch of salt
  • Spoon into piping bag and keep warm (if you don’t have a piping bag the turnip can be spooned onto the oatcakes)
  • Heat up the haggis as per the packet instructions, once hot remove the casing and mix well with a spatula or wooden spoon
  • Pipe alternate dots of turnip and mash around the outside of the oatcakes or spoon each mixture onto the oatcakes
  • Spoon the haggis into the centre
  • Garnish with chopped chives
Recipe by
Mark Greenaway
Prep time
15 minutes
Difficulty
Easy
Cooking time
20 minutes
Servings
2
Overview

This Scottish classic isn't just for Burn's night, perfect for a quick and easy family dinner.

Ingredients
  • 100g haggis
  • 2 maris piper potatoes
  • 1 small turnip
  • 40g butter
  • 100ml milk
  • Pinch sea salt
  • Chopped chives (to garnish)
  • Rough Oatcakes (to serve)

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