Haggis Neeps and Tatties

What better way to celebrate Burns Night than with one of our best selling haggis. Cook it up the traditional way with neeps and tatties or see our other recipes for more unusual ideas for eating the national dish.

Prep time: 10 mins

Cooking time: Depends on cooking method (10 - 60)

Serves: 4

ingredients

 1 haggis

400g neeps (aka swede, yellow turnip)

500g tatties (potatoes)

 butter

milk (optional)

salt and pepper to taste

Method

Cook your haggis according to the cooking method of chosen cooking method. See back of pack.

Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.

Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.

Simon Howie

Haggis Neeps and Tatties

What better way to celebrate Burns Night than with one of our best selling haggis. Cook it up the traditional way with neeps and tatties or see our other recipes for more unusual ideas for eating the national dish.

Prep time: 10 mins

Cooking time: Depends on cooking method (10 - 60 mins)

Serves: 4

Haggis Neeps and Tatties

ingredients

Method

Cook your haggis according to the cooking method of chosen cooking method. See back of pack.

Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.

Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.

Loading