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Traditional Haggis, Tatties, and Neeps

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There are a couple of special celebration nights in Scotland— Burns Night and Hogmanay—when the traditional dish of haggis, tatties , and neeps is served. Haggis is a famous Scottish preparation similar to black pudding in texture, made out of sheep's offal lung, liver, heart , spices, onions, and suet, and cooked in the animal's stomach. Nowadays, it's normally cooked in casings rather than the stomach. It is always served with mashed potatoes called 'tatties' and mashed turnips called 'neeps'. Keep in mind that depending on where you are located, neeps may mean something different. In England, neeps are considered turnips. However, in Scotland, neeps are considered rutabaga. Swede Swedish or white turnips are also called neeps. The haggis makes or breaks this recipe, so make sure you buy a good quality haggis, be it traditional meat or a vegetarian type. A wee dram of Scotch whisky would be traditional to accompany this truly Scottish meal. The method of boiling the haggis is super-easy and ensures it is piping hot all the way through. Try crumbling the cooked haggis with a fork if you want an alternative presentation to slices. Freshly ground black pepper , to taste. Cook the haggis first by placing it in a large pot and covering it with cold water. Cover the pan with a lid and bring to boil over high heat. Reduce the heat to a simmer. While the haggis cooks, prepare the potatoes and turnips. Place the potatoes in a large saucepan. Cover with cold water. Add a pinch of salt. Cover the pan with a lid and bring the potatoes to a boil. Reduce to a simmer and cook until tender, about 20 minutes. Drain the potatoes. Do not wash the saucepan, you will use it again. Mash the potatoes with a potato masher or ricer. Set aside. In the pan in which the potatoes were cooked, add 2 tablespoons of the butter and 2 tablespoons of the milk. Melt over medium heat. Add the potatoes to the pan and mix well. Add a pinch of nutmeg and pepper to taste and stir well to create a smooth, creamy mash. Add the turnips to a large saucepan. Cover the pan, bring the turnips to a boil, then reduce to a simmer. Cook until tender, about 20 minutes. Mash the turnips with a ricer or potato masher. In the pan that you cooked the turnips, add the remaining 2 tablespoons butter and 2 tablespoons milk. Add the cooked turnips and stir until smooth and creamy. Once cooked, remove the haggis from the water, place on a serving dish and let rest for 5 minutes before cutting it open with scissors or a knife. Slice the haggis and serve with tatties and neeps. Although a meal of haggis, potatoes, and turnips is hearty and filling enough, you can offer other dishes to make it a truly Scottish spread:. Haggis are a unique food with an interesting taste. Many people agree that haggis has an earthy, nutty, and peppery flavor with a rather pungent odor. The texture is crumbly and grainy. Authentic Scottish haggis has not been available in the United States since the country placed a ban on the use and import of livestock lungs in In , the U. However, American companies have been producing lung-free haggis for a number of years and you can get vegetarian haggis. In , an inspection update found regions in the U. Recipe Tags:. Department of Agriculture. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Traditional Haggis, Tatties, and Neeps. By Elaine Lemm. Elaine Lemm. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Julia is a professional food photographer and stylist based in England. She loves nothing more than reading cookbooks cover-to-cover and traveling the world to sample international cuisines. Write a Review. Prep: 20 mins. Cook: 2 hrs 20 mins. Total: 2 hrs 40 mins. Servings: 4 servings. Cook the Haggis Gather the ingredients. Traditional Haggis Dinner Although a meal of haggis, potatoes, and turnips is hearty and filling enough, you can offer other dishes to make it a truly Scottish spread: Start your meal with a small bowl of cock-a-leekie soup, a traditional chicken and leek soup, thickened with rice and flavored with carrots and spices. Make the haggis your main dish, always making sure all guests have potatoes and turnips alongside their haggis. Finish your dinner with Scottish cranachan , a delicious dessert made out of toasted oatmeal, cream, whisky, and raspberries, layered in a beautiful presentation. What Do Haggis Taste Like? Are Haggis Illegal in the U. Nutrition information is calculated using an ingredient database and should be considered an estimate. Recipe Tags: Potato entree scottish family dinner. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Article Sources. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. 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