Haggis Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)
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, and so is a haggis stack.
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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, “Scots only eat haggis” which is, of course, completely untrue.
Find more traditional recipes and menu ideas for Burns Night.
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 often spurned, 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. I tried my first haggis when I was in my 30s.
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!
I think that we need to be more open-minded in the US 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”.[2]-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 chicken Braemar, or 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
Ingredients
- 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 (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.
Serve
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!
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Haggis, Neeps and Tatties Stack with Whisky Sauce for Burns Night (Haggis with Turnips and Potatoes)
Ingredients
- 1 can Grant's haggis
- 1 rutabaga turnip (in UK) boiled and mashed with butter and salt
- 4 potatoes boiled and mashed with butter, cream and milk and salt
- 1 recipe of Whisky sauce to serve
Instructions
- Preheat the oven to 375℉ (190℃)
- 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 AND IN NOTES).
Notes
- TIP: try different canned haggis to see which one you like best.
- Recipe for whisky sauce
Nutrition
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.
Ingredients
- 2 Tbsp butter
- 1 tsp olive oil
- 2 small shallots, minced (or substitute onion, in a pinch)
- salt
- 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
Instructions
- 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.
Notes
Use good quality ingredients for the best results.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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
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Could this be made ahead and frozen? Planning a party with “Around the World” theme and think mini versions of this would be excellent. I’ve been looking for this recipe ever since we had it at Edinburgh Castle before the Tattoo.
Hi there, I honestly don’t think the end result would be good. I think you could make them ahead maybe the day before and keep them refrigerated, but I have no idea what the haggis texture will be like after freezing, and wouldn’t recommend it for the potatoes either. If you want to try one and freeze it to check before your party, that’s the safest bet, but I wouldn’t think it would be a good end result. Good luck and so happy you found my recipe!
This looks great. I’ve bought haggis which says to cook in the oven for 1hour+. Should I follow the cooking instructions on the label and then follow your recipe, using the cooked haggis? Also could I prepare this earlier in the day?
We just hosted a very successful Burns Night dinner for 12 for the 2nd year in a row. I made the Cock-a-Leekie Soup and added some of the chicken meat. I followed your instructions for putting together individual portions of haggis, neeps and tatties (what a brilliant idea, and less scary than the traditional presentation for first-timers). I did modify your recipe for Whisky Sauce, which we found a little pale last year: I added about a cup of diced mushrooms to the shallots, sprinkled with 2 tablespoons of flour to make a roux, then added one 10-ounce can of consommé (undiluted) and 3 tablespoons of whisky, and finished it off with 1 ounce of heavy cream. We ended the meal with your fabulous Typsy Laird! The evening was a success in large part thanks to your recipes and tips on hosting a Robbie Burns dinner.
How lovely, Johanne! That’s admirable that you make 12 haggis stacks along with the rest of the Burns night dinner! So glad it turned out so well and thank you so much for letting me know you used my recipes! I appreciate it more than you know! Thank you, thank you! :) CC
Do you think the Whisky sauce would work with vegetable stock. I am doing burns night for 8 people with 1 vegetarian so having to buy 2 separate haggis. It would be helpful if I could make the same sauce for everyone.
I think it would, Lorraine, although I’ve never tried substituting it, so not 100% sure. Let me know how it goes if you try it. CC
I had a teacher back in university who SWORE it was the most delicious thing he ever ate. Great post! 🙂
Actually a turnip in England is a white root vegetable with a peppery taste. It’s a swede which accompanies haggis, ah…but not in Scotland it seems, where a swede is called a turnip. Its not clear what the Scots call a turnip, i.e. the peppery one. That should reduce if not entirely clear away any confusion.
Haha! This could be a great topic for a tv show debate! Thanks Philip, I’m still confused.
This is a fantastic presentation of a classic Burns Night dish! I’ll be giving this a try on Friday evening. Superb.
I’ve had it served this way in Scotland and agree, it’s a really nice way to serve haggis! Let me know how it turns out!