Haggis, neeps and tatties stack for Burns Night is an example of how haggis can be served in the most enticing and beautiful manner. No, haggis isn’t the only thing Scots eat, but like anything else, if the quality is good, it’s delicious!
Being from Scotland is a grand thing.
As an Amazon Associate I earn from qualifying purchases.
I know people who’d give their right arm to be from Scotland, and I bet you do, too. However, sometimes people who don’t have the widest view of the world say things like, “The Scots only eat haggis” which is, of course, completely untrue. I actually only tasted haggis for the first time about 10 years ago. I liked it, too!
You can get more traditional recipes and menu ideas for Burns Night.
The cup below is called a quaich, a traditional Scottish cup used to signify love, friendship and trust. It’s a lovely Scottish tradition and keepsake.
What is Haggis?
Haggis is not for the faint of heart (no pun intended) as it contains sheep’s heart, liver and lungs. It’s typically prepared and then put into a sheep’s stomach, which gives it its unappealing look. I know that if I grew up in the US or another country where this isn’t a typical dish, I might not give it a try myself. However, I don’t believe I’d bash or admonish anyone who eats it.
Speaking of my first haggis, this is a photo I took at The Tyndrum Inn where my Aunt Virginia ordered it. Incidentally, my aunt was born in Italy and she adores haggis!
We really need to be more open-minded in this country when it comes to food. According to the 2001 English edition of the Larousse Gastronomique: “Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour”.-from Wikipedia
What are “Neeps”?
This term, which is a Scottish term for “turnips” is quite confusing. Well, not the term, but the fact that turnips in Scotland are actually what we call “rutabagas” in the US. There seems to be different terms for both in different parts of the UK, too. “Swedes” are thrown into the mix, and it rather does my head in to try to sort them all out! Just know that if you want to make haggis, neeps and tatties in the US, use rutabagas and not turnips.
What about trying Balmoral chicken? Haggis stuffed chicken breast wrapped in bacon! (Served with the same whisky sauce as this haggis stack! DELECTABLE!
What are “Tatties”?
Tatties are a Scottish nickname for potatoes. If you see or hear “totties”, it’s the same thing. For example, Potato Scones are referred to as tattie scones or tottie scones.
How is Haggis Served?
The most typical and usual way that haggis is served in Scotland is scooped onto a plate alongside neeps and tatties. An alternative is to make a haggis stack (recipe below), but haggis is used in many other recipes. It is often replaced into recipes instead of ground beef or mince, and even put on pizza (I’m not commenting on that)! One of the favorite ways I tried haggis was stuffed into mushrooms and deep fried!
Cranachan is a perfect end to a Burns Night Supper!
What is Burns Night?
Scotland’s most famous poet, Robert Burns (also known as Rabbie Burns), wrote a poem entitled, “Address to a Haggis”. On January 25, his birthday, it is tradition in Scotland to have haggis paraded into the dining room to the sounds of a piper (often). Then, Address to a Haggis is read, and the haggis is cut open and served.
Cullen Skink is often served before the haggis.
Now, you may know that real haggis is banned from being imported into the US, so what are we to do? Well, to me, the next best thing is this tinned haggis from Grant’s. (This is not a sponsored post, I just like this haggis). There’s also Stahly haggis which gets good reviews on Amazon when Grant’s isn’t available.
It’s really quite good, especially given that it’s from a can. It’s what you’ll need to make this haggis, neeps and tatties stack. And don’t skip the whisky sauce! It’s soooo good, you’ll be using it on other dishes, too!
Don’t want to take the time to make the haggis stacks? Then just use my haggis, neeps and tatties recipe.
Haggis Neeps and Tatties Stack
recipe by Christina Conte (serves 5 or 6)
FULL PRINTABLE RECIPE BELOW
Preheat the oven to 375˚F (190˚C)
Prepare the haggis, neeps and tatties stack~
Open the tin of haggis, removing both ends completely. Take the haggis out in one piece and carefully slice into 5 of 6 pieces.
Place one slice back into the tin and place on a plate. Add some mashed rutabaga/turnip to the top of the haggis (approximate the amount of rutabaga to match the size of the haggis slice).
Next, add a layer of mashed potatoes. Push down with a small spatula to remove any air.
Now, carefully place one of the metal ends of the tin back onto the mashed potato layer. Use a spice jar or similarly sized item to push the contents of the tin out onto a tray. (Thanks to my friend Cathy at She Paused 4 Thought for this idea.)
Repeat with the other 4 or 5 slices of haggis.
Bake for about 20 minutes or until thoroughly heated. Meanwhile, make the…
Make the Whisky Sauce for the Haggis Neeps and Tatties Stack
Sauté the minced shallots with salt and pepper in the butter and oil until translucent. Add the whisky and stir well.
Add the beef stock and cook, stirring constantly for a few minutes. Lower the heat and add the cream, continuing to stir and allow to cook for a few more minutes.
Taste and add salt and pepper as needed. Remove from heat.
When the haggis stacks are ready, place each one on a plate using a metal spatula.
Pour a little sauce around each stack and then over the top.
Serve the haggis, neeps and tatties stack hot with some more of that single malt whisky you just used in the sauce.
Now, this doesn’t look too bad, does it?
Don’t forget the Typsy Laird for dessert!
Don’t miss another recipe or travel post; sign up for my free subscription below!
Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)
A pleasant and delicious way to serve haggis with a lovely whisky sauce.
- 1 can Grant's haggis
- rutabaga (in US), turnip (in UK) boiled and mashed with butter and salt
- potatoes, boiled and mashed with butter, cream and milk and salt
- Whisky sauce, to serve
Preheat the oven to 375˚F (190˚C)
Prepare the haggis stack~
- Open the tin of haggis, removing both ends completely. Take the haggis out in one piece and carefully slice into 5 of 6 pieces.
- Place one slice back into the tin and place on a plate. Add some mashed rutabaga/turnip to the top of the haggis (approximate the amount of rutabaga to match the size of the haggis slice).
- Next, add a layer of mashed potatoes. Push down with a small spatula to remove any air.
- Now, carefully place one of the metal ends of the tin back onto the mashed potato layer. Use a spice jar or similarly sized item to push the contents of the tin out onto a tray. (Thanks for my friend Cathy at She Paused 4 Thought for this idea.)
- Repeat with the other 4 or 5 slices of haggis.
- Bake for about 20 minutes or until thoroughly heated. Meanwhile, make the whisky sauce (RECIPE CARD BELOW).
TIP: try different canned haggis to see which one you like best.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 5 Serving Size: 1 serving
Amount Per Serving:Calories: 355Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 86mgSodium: 487mgCarbohydrates: 30gFiber: 3gSugar: 15gProtein: 9g
Whisky Sauce (for Haggis, Balmoral Chicken, and other Savory Scottish Dishes)
A simple, yet delectable, whisky cream sauce which pairs incredibly well with many meat and poultry dishes.
- 2 Tbsp butter
- 1 tsp olive oil
- 2 small shallots, minced (or substitute onion, in a pinch)
- 2 or 3 Tbsp single malt Scotch whisky
- 1/2 cup (120 ml) beef stock
- about 1/4 cup (60 ml) heavy cream
- white pepper
- Sauté the minced shallots with salt and pepper in the butter and oil until translucent.
- Add the whisky and stir well.
- Stir in the beef stock and cook, stirring constantly for a few minutes.
- Lower the heat and add the cream, continuing to stir. Cook gently for a few minutes.
- Taste, then add salt and pepper as needed. Remove from heat. Serve as desired.
Use good quality ingredients for the best results.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 222Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 248mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 3g
Nutrition information is only estimated.
If you go to Scotland, you can order a haggis stack at The Tyndrum Inn
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I made this for Burns Night a couple nights ago and they were delicious! The stacked format makes it feel much more upscale as well, and that whiskey sauce is delightful. I definitely plan to make these again!
Fabulous, Nora! I agree, I prefer haggis served this way as well!
[…] fact, I have a recipe for a haggis stack which is served with a whisky sauce, and yes, I do like haggis! However, black pudding (made from […]
Glad I found you blog. Never had haggis, but will try purchasing the canned one. I like intestines, stomachs, lungs, kidneys, livers, etc. from all kinds of animals, pigs, cows, lambs, goats, chicken, and even frogs— One of my favorite dishes is goat curry. Living in Indonesia, my mother would braid the cleaned intestines and cook the curry. Delicious! Chicken intestines are delicious also made into satays or fried. The satay often eaten with rice porridge. Lungs, spleens, are used also in the curry but often fried, with lots of spices. Cleaned chicken intestines filled with eggs would make nice florets in soups.
Thanks, Francine. I’m sure you’ll love haggis, then! The canned one is better than I expected, let me know what you think!
[…] Haggis, Neeps and Tatties Stack with Whisky Sauce One of Scotland’s most iconic dishes, this haggis stack is much more appealing than many other ways that haggis, neeps and tatties can be served. The whisky sauce makes it extra delicious! Check out this recipe […]
[…] I feel many Scottish and British foods have been unjustly maligned. Many people who carry on the stereotype and describe food from the UK as being “bad and […]
Christina! Love your recipes 🤗 do you have one for skilie, to go with mince and tatties?
An Aberdonian in Nevada
I made this recipe and it was excellent! My husband and I lived in Scotland for a while and we love Scottish food! This is a very good way to taste haggis , which doesn’t always have a good reputation, but is totally untrue! Enjoyed it thoroughly!
Oh thank you so much, Jean! I’m so happy! Could you please leave a star rating (found above the PRINT button)? Thanks again! I have many more Scottish recipes, hope you enjoy those, too! CC