Description
A hearty Scottish comfort dish featuring savory haggis served with creamy mashed neeps and buttery tatties. Rich, warming, and deeply satisfying, this traditional meal brings together rustic flavors and silky textures in every bite.
Ingredients
Scale
- 1 pound prepared haggis
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 1 1/2 pounds turnips or swede, peeled and chopped
- 6 tablespoons unsalted butter
- 1/2 cup whole milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Fill two large saucepans with salted water and bring to a boil.
- Add chopped potatoes to one pot and chopped turnips to the other. Cook for 20 to 25 minutes until fork tender.
- Meanwhile, warm the haggis gently according to package instructions for about 25 minutes.
- Drain the potatoes and turnips well.
- Mash the potatoes with 3 tablespoons butter and half of the milk until creamy.
- Mash the turnips with the remaining butter and milk until smooth.
- Season both with salt and black pepper.
- Spoon the haggis onto plates beside the neeps and tatties.
- Sprinkle with chopped fresh chives and serve hot.
Notes
- Warm the milk before adding it to the mash for smoother texture.
- Do not overmix the potatoes or they may become gluey.
- Leftovers can be reheated in a skillet with a little butter.
- Freshly cracked black pepper adds the best flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
Keywords: haggis with neeps and tatties, Scottish comfort food, traditional Scottish dinner, haggis recipe, mashed turnips and potatoes