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Image for Recipe - Haggis, Neeps & Tatties

Haggis, Neeps & Tatties

Image for Recipe - Haggis, Neeps & Tatties
  • Time preparation 20 minutes
  • cook time 45 minutes
  • Serve Serves 6

'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis - the perfect dish for a Burns Night celebration!

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  • 2 x 500g haggis
  • 1.5kg King Edward potatoes, peeled and cut into large chunks
  • 100ml whole milk
  • 60g unsalted butter
  • 1.5kg swede, peeled and diced
  • 50ml whisky
  • For the gravy:
  • 1 tbsp sunflower oil
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 1 small onion, roughly chopped
  • 1 tbsp plain flour
  • 1 tsp tomato purée
  • 750ml beef stock
  • 3 tbsp redcurrant jelly
  • 1 splash Worcestershire sauce
  • 1 splash Tabasco sauce

Preheat the oven to 180°C/Fan 160°C/Gas 4 and cook the haggis according to pack instructions.

Meanwhile, make the gravy. Heat the oil in a large pan and fry the vegetables for 5 minutes until just brown. Add the flour and tomato purée and cook for 2-3 minutes. Slowly add the stock, stirring until smooth. Bring to the boil and simmer gently for 30 minutes, then pass through a sieve. Return the gravy to a clean pan and add the redcurrant jelly, Worcestershire and Tabasco sauces. Simmer for 5 minutes, then remove from the hob and reheat before serving, if necessary.

Place the potatoes (tatties) in a pan and cover with cold water. Bring to the boil and simmer for 12-15 minutes until tender. Drain, and allow to dry in the pan for 2-3 minutes, then mash. Warm the milk and half the butter in a pan until the butter has melted. Stir into the potato and season.

Place the swede (neeps) in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender. Drain and return to the pan to dry out for 2-3 minutes. Mash, stir in the remaining butter and season.

Reheat the gravy, neeps and tatties if necessary. Remove the haggis from the oven. Make a slit through the casing and pour in the whisky. Serve spoonfuls of haggis with the tatties, neeps and gravy.

Ingredients

  • 2 x 500g haggis
  • 1.5kg King Edward potatoes, peeled and cut into large chunks
  • 100ml whole milk
  • 60g unsalted butter
  • 1.5kg swede, peeled and diced
  • 50ml whisky
  • For the gravy:
  • 1 tbsp sunflower oil
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 1 small onion, roughly chopped
  • 1 tbsp plain flour
  • 1 tsp tomato purée
  • 750ml beef stock
  • 3 tbsp redcurrant jelly
  • 1 splash Worcestershire sauce
  • 1 splash Tabasco sauce

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4 and cook the haggis according to pack instructions.

Meanwhile, make the gravy. Heat the oil in a large pan and fry the vegetables for 5 minutes until just brown. Add the flour and tomato purée and cook for 2-3 minutes. Slowly add the stock, stirring until smooth. Bring to the boil and simmer gently for 30 minutes, then pass through a sieve. Return the gravy to a clean pan and add the redcurrant jelly, Worcestershire and Tabasco sauces. Simmer for 5 minutes, then remove from the hob and reheat before serving, if necessary.

Place the potatoes (tatties) in a pan and cover with cold water. Bring to the boil and simmer for 12-15 minutes until tender. Drain, and allow to dry in the pan for 2-3 minutes, then mash. Warm the milk and half the butter in a pan until the butter has melted. Stir into the potato and season.

Place the swede (neeps) in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender. Drain and return to the pan to dry out for 2-3 minutes. Mash, stir in the remaining butter and season.

Reheat the gravy, neeps and tatties if necessary. Remove the haggis from the oven. Make a slit through the casing and pour in the whisky. Serve spoonfuls of haggis with the tatties, neeps and gravy.

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