Haggis, Neeps and Tatties (Easy Scottish Comfort Food)
A traditional Scottish dish of haggis, turnip/rutabaga and potatoes served on Burns Night.
Ingredients
- 1 ½ lbs rutabaga (turnip or swede)
- 1 ½ lbs russet potatoes or gold potatoes
- ¼ tsp salt to taste
- 4 oz butter (good quality)
- 2 oz milk
- 1 oz cream
- 14 ½ oz haggis
Instructions
Make the Whisky Sauce:
- You can find it here: whisky sauce recipe.
- Have the whisky sauce made and ready to heat and serve ahead of time.
Prepare the Neeps and Tatties:
- Peel the rutabagas. Cut into cubes, and place in a pot and cover with water and add some salt. Boil until fork-tender, about 20 minutes.
- In another pot, peel the potatoes. Cut into cubes, place in a pot and cover with water and add salt, just as the rutabagas. Boil under ready, about 13 minutes,
- Drain the rutabaga and mash with some butter. Taste and season with salt.
- Drain the potatoes and mash with butter, milk and cream. You'll want a nice, creamy result, but you can omit the cream and just use milk, if desired. Taste and season with salt as needed.
Heat the Haggis:
- Put the tinned haggis into a non stick pan and heat gently.
- You can do this over low heat while the neeps and tatties are nearly cooked.
How to Serve Haggis Neeps and Tatties:
- Spoon some of the mashed rutabaga (neeps) onto one side of the plates, then spoon some of the mashed potatoes on the other side, leaving a space between them. Have the whisky sauce heated and ready to pour.
- Spoon a quarter of the haggis onto the plate in the middle of the two root vegetables.
- Now pour the whisky sauce over the top- this is really a must if you're going to do the dish justice. You can give everyone a little jug of gravy to themselves, or pass a larger jug around.
- Enjoy with a wee dram of Scotch whisky.
Notes
- Click here for the whisky sauce recipe
- NOTE: for ease of recipe writing, I refer to the neeps as rutabagas
- You may have leftover neeps and tatties, depending on the serving size.
Nutrition
Serving: 1 | Calories: 633kcal | Carbohydrates: 63g | Protein: 16g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 365mg | Potassium: 1263mg | Fiber: 9g | Sugar: 13g | Vitamin A: 841IU | Vitamin C: 52mg | Calcium: 124mg | Iron: 2mg
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