How to Make Haggis, Neeps and Tatties – A Traditional Scottish Favourite

--- published by foodie Parmod.

Haggis, neeps and tatties is a much-loved Scottish dish, famously served on Burns Night to honour the poet Robert Burns. He immortalised haggis in his poem “Address to a Haggis”, and since then, the dish has become a symbol of Scottish pride.

In this blog post, we’ll show you how to make haggis, neeps and tatties using British ingredients and kitchen-friendly techniques. Whether you’re celebrating Burns Night or simply fancy a hearty meal, this traditional trio hits the spot.

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🇬🇧 What Is Haggis, Neeps and Tatties?

Haggis: A savoury pudding made from sheep’s offal (heart, liver, lungs), oatmeal, onion, suet, and spices. It's traditionally encased in a sheep’s stomach, but most modern haggis comes in artificial casings.

Neeps: Scottish for swedes (also called rutabaga). These are mashed after boiling.

Tatties: Mashed potatoes – creamy, fluffy and buttery.

The combination is a comforting, warming dish perfect for chilly evenings.

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🛒 Ingredients (Serves 4)

For the haggis (store-bought or homemade):

1 traditional haggis (about 500g–700g)

For the neeps (swede mash):

1 large swede (about 800g), peeled and cubed

25g butter

Salt and pepper, to taste

For the tatties (mashed potatoes):

800g floury potatoes (e.g., Maris Piper), peeled and cubed

50g butter

50ml milk or cream

Salt and pepper, to taste

Optional: whisky cream sauce for drizzling

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🍽️ How to Make Haggis, Neeps and Tatties

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Step 1: Cook the Haggis

If using shop-bought haggis, follow the instructions on the packaging. Most are pre-cooked and only need reheating.

Common methods:

Boiling: Wrap the haggis in foil, place in a saucepan of simmering water (not boiling), and heat for about 45 minutes per 500g. Don’t let it boil or it may burst.

Oven: Place in a dish with a splash of water, cover with foil and heat at 180°C (fan 160°C) for about 45 minutes.

Microwave: Slice open the casing, place contents in a bowl, cover, and microwave in short bursts until piping hot.

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Step 2: Make the Neeps

1. Peel and dice the swede into small cubes.

2. Boil in salted water for 30–35 minutes until tender.

3. Drain and mash with butter, salt, and pepper. For extra creaminess, add a dash of cream.

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Step 3: Make the Tatties

1. Peel and chop the potatoes.

2. Boil in salted water for 15–20 minutes until soft.

3. Drain and mash with butter and milk until smooth. Season well.

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Step 4: Serve

Spoon generous portions of haggis, neeps, and tatties onto each plate. Garnish with a sprig of parsley if you like, and serve hot.

For special occasions like Burns Night, add a drizzle of whisky cream sauce or a wee dram of Scotch on the side.

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🥃 Optional Whisky Cream Sauce Recipe

Ingredients:

25g butter

1 shallot, finely chopped

100ml whisky

150ml double cream

Salt and pepper

Instructions:

1. Melt butter in a small saucepan, add shallots and cook until soft.

2. Add whisky and simmer for 2–3 minutes.

3. Stir in cream, season, and simmer until thickened.

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🧾 Tips and Variations

Vegetarian haggis: Many shops offer a tasty veggie or vegan haggis made with lentils, nuts, oats, and spices.

Make it fancy: Serve layered in a ring mould for a posh presentation.

Don’t overboil: Haggis may split if the water boils too hard.

Add flavour to mash: Try mustard or horseradish in the tatties for a kick.

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🎉 When to Serve Haggis, Neeps and Tatties

Burns Night (25th January) – the traditional time to honour poet Robert Burns

Hogmanay (New Year’s Eve) – as part of a Scottish feast

Winter comfort food – ideal for cold evenings

Special occasions – paired with whisky or a hearty ale

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✅ Final Thoughts

Now you know how to make haggis, neeps and tatties, you can bring a taste of Scotland to your table any time of year. This rich and hearty dish is packed with flavour and tradition – perfect for warming up winter nights or celebrating Scottish heritage.

So whether you're preparing for Burns Night or just curious about British cuisine, this is one recipe that’s truly worth a try.

--- write ✍️ by foodie Parmod.

Enjoyed this traditional recipe? Explore more classic British dishes on our blog and bring old-school comfort food to your modern kitchen.