Haggis, neeps & tatties

A Scottish classic, traditionally eaten on Burns Night

Haggist neeps and tatties w/ geen onions: Click to enlarge. {Scaled for 12 servings. Feel free to use vegetarian haggis if you prefer. Tatties (mashed potatoes) don't usually contain
 spring onions, and are closer to Irish Champ, so omit them
 if you like. The cream can also be left out, but allows the potatoes to be smooth. }


  • 1 Kg. Haggis
  • 800 g rutabagas (swedes), peeled and quartered
  • 900 g potatoes, peeled and quartered
  • 200 g unsalted butter
  • 116 spring onions, roughly chopped (optional)
  • 60 ml whipping cream (optional)


  1. Cook the haggis in a large pan of boiling water according to packet instructions.
  2. Meanwhile, cook the turnips or swedes and the potatoes in separate saucepans of boiling salted water for 20-25 minutes, or until tender. Drain the veg separately.  Return the turnips or swedes to the pan, add half the butter, and mash, keeping chunky.  Season to taste. Cover to keep warm.
  3. Melt the remaining butter in the potato pan, add the spring onions and cook for 1-2 minutes, till softened.  Add the potatoes, and mash with the cream  until quite smooth, seasoning to taste.  Cover to keep warm.
  4. Remove the cooked haggis, cut open, and place a portion onto each warmed plate.  Divide up the neeps & tatties and serve.