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Learn how to cook Haggis, Neeps and Tatties with Creamy Whisky Sauce at home with this recipe.
A traditional Scottish dish served for Burns Night Supper. There is also Gluten-free or Vegetarian Haggis options available.
We show you how to prepare and cook a simple Haggis with 3 methods, boiled in water, oven-baked as well as in the microwave.
Served with neeps (aka as Swede, Turnip, Rutabaga) Tatties (aka mashed potatoes) and a delicious gravy made from Scotch Whisky.
How to make Haggis Neeps and Tatties?
Before you start, check out how to make the traditional Scottish dish of Haggis Neeps and Tatties, on the slideshow video below.
Carry on reading the blog post for more information about Haggis, where we will answer all the questions you may have?
Jump to Recipe
On the other hand, you can jump straight to the recipe cards to get making this fabulous yet simple dish straight away.
What is Haggis?
Haggis, simply put is a savoury Scottish pudding preparation. Traditionally served on 25th January, for Burns night Supper.
What ingredients are in Haggis?
The traditional ingredients used in Haggis is sheep's liver, heart, and lungs with oatmeal, suet, stock, onions, salt and spices. Usually encased in the sheep's stomach.
If you don't like the sound of this but want to enjoy this Scottish meal, there are Vegetarian or Gluten free options available to buy.
What does Haggis taste like?
Haggis has a delicious warming peppery sausage flavour in addition to a crumbly yet smooth oaty texture.
When is Haggis Neeps and Tatties served in Scotland?
The most common time to serve Haggis Neeps and Tatties is not only on Burns Night Supper in Scotland but also all year round.
Why do the Scottish celebrate Burns Night?
Burns night is a festival celebrated on the 25th January every year. In memory of the Famous Poet Robert Burn's poetry.
How to prepare Haggis?
In this case, the preparation has already been done by the butcher. All you need to do is cook the Haggis, which we will guide you through in our recipe card below.
Where can I buy Haggis?
Whilst visiting Edinburgh, Scotland we popped into Crombie's of Edinburgh to pick up a proper Scottish Haggis! Not the cheap stuff you can buy at most Scottish supermarkets!
In spite of the delightful weather, we had that day. We were delighted to hear that Crombie's of Edinburgh, have Haggis available to deliver all year round.
Which will save us the 7-hour journey to buy in store ourselves next time!!
What are Neeps and Tatties?
Traditionally Neeps, (mashed swede) and Tatties (mashed potatoes) are served alongside Haggis. We keep them separated on the plate in even-sized portions.
You can however mix together to create Clapshot, by combining the Neeps and Tatties together with chives.
What is Neeps made from?
Neeps is a Scottish side dish, the vegetable is also known as a Turnip in Scotland.
Which leads to some confusion as the turnip in other countries are not the same. It mostly depends on where you come from.
What vegetable is a neep?
In England, a turnip is not the same as a Scottish turnip (neep) we call them Swede's (because they originated from Sweden).
To confuse matters even more, the American name for said neeps/ Scottish turnips/ swede is Rutabaga. Which is a spin on the Swedish name Rotabagga!
Are Tatties mashed potatoes?
Scottish tatties are otherwise known as Mashed Potatoes. We have a detailed recipe for creating Flawless Mashed Potatoes.
What is the gravy or sauce poured over Haggis Neeps and Tatties?
The gravy or sauce traditionally poured over Haggis Neeps and Tatties is Creamy Whisky Sauce. Of course, we have created a recipe for it and it is amazing!!!
How to serve Haggis Neeps and Tatties?
There are many ways to serve, for instance, we like to serve in equal-sized portions of each and a lot of Whisky sauce.
We used a square dip dish to create equal amounts of each on the plate before drizzling the whisky gravy over the top!
But you don't have to be this neat, as illustrated by our next day leftover picture below.
What vegetables to serve with Haggis?
Aside from the Neeps and Tatties, green vegetables such as green beans, asparagus, broccoli, or peas work perfectly.
📖 Step by Step Recipe
Haggis Neeps and Tatties with Whisky Sauce
Luke and Kay - Flawless Food
Learn how to cook Haggis, Neeps and Tatties with Creamy Whisky Sauce at home with this recipe.
A traditional Scottish dish served for Burns Night Supper, There is also Gluten-free or vegetarian Haggis options available.
We show you how to prepare and cook a simple Haggis with 3 methods, boiled in water, oven-baked or in the microwave.
Served with neeps (aka as Swede, Turnip, Rutabaga) Tatties (aka mashed potatoes) and a delicious gravy made from Scotch Whisky.
5 from 34 votes
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Prep Time 5 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course Celebration Meal, Dinner, Main Course, Supper
Cuisine Scottish
Equipment
Ingredients
- 500 g Haggis We used a traditional Haggis. Gluten-free & Vegetarian versions are also available
- Salt & Pepper to season
- 1 pack green vegetables such as green beans, asparagus, broccoli, or peas
Neeps - Mashed Swede - click through for recipe
- 1 kg Swede aka Neeps, Rutabaga, or Swedish Turnip
- 3 tablespoon Butter
Tatties - Mashed Potatoes - click through for recipe
- 1.2 kg Potatoes Maris Piper or other suitable for Mashing
- 125 ml Milk
- 125 ml Single Cream
- 40 g Butter
Creamy Whisky Sauce - click through for recipe
- 4 tablespoon Scotch Whisky
- 1 tablespoon Wholegrain Mustard
- 300 ml Double Cream
- 1 cube Beef Stock (we use OXO cube)
Instructions
Follow one of the below methods to Boil, Bake or Microwave the Haggis.
The links to the recipes for Neeps, Tatties and Whisky Sauce are at the bottom of this recipe card.
Boiled Haggis
Tightly wrap your Haggis in a sheet of tin foil.
Place a pot of water on medium heat and bring to the boil, once boiling turn heat down to a simmer.
Carefully place the wrapped haggis in the water and let it cook for 1hr.
Once cooked carefully remove from the water allow to cool for a few minutes before unwrapping the tin foil from the Haggis
With a sharp knife carefully slice down the middle of the haggis
Ready to serve with Neeps and Tatties!
Oven-Baked Haggis
Preheat your oven at 180°c
Wrap the haggis with tin foil and put in a lidded oven proof dish with a little hot water.
Place in the oven at 180°C / 350°F and cook for 1 hour, making sure you do not let the water dry out, top-up if required?
Microwave cooked Haggis
Cutaway both ends of the haggis and slice down the middle to remove the skin.
Transfer the haggis, without the skin into a microwavable dish/bowl
Add a little splash of water to keep the haggis from drying out. And a knob of butter for extra flavour.
Cover the dish and place on full power for 2 minutes.
Stir, add more water if needed, recover and place back in the microwave to cook for another 1 ½ minutes
Stir and let it stand for 1 minute before serving
Whilst the Haggis is cooking follow along with the below Neep, Tatties and Whisky Sauce recipes.
Swede - Mashed Neeps
Tatties - Mashed Potatoes
The final step is to make the Creamy Whisky Sauce.
Serve equal-sized portions of Haggis, Neeps and Tatties, then pour over a generous amount of Whisky Sauce and of course a glass of good whisky.
Video
Notes
Increase the time for larger haggis by roughly 10 minutes for every 200grams, up to a maximum of 2 hours. A 2lb+ (950g) will take 1 hour 15 minutes, and a 4 lb (1.9 Kg), 2 hours.
Nutrition
Calories: 806kcalCarbohydrates: 37gProtein: 18gFat: 64gSaturated Fat: 36gCholesterol: 148mgSodium: 391mgPotassium: 712mgFiber: 5gSugar: 11gVitamin A: 1589IUVitamin C: 50mgCalcium: 173mgIron: 1mg
Keyword 25th January, Burns Night, Burns Night Supper, mashed potatoes, mashed swede, New Years Eve Recipe, Scottish dish, Scottish Meal, traditional
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Leftover Haggis Neeps and Tatties?
Store covered in the fridge for up to 48 hours and reheat until piping hot.
Equally, why not try mixing them all together and fry up for a good hearty breakfast the next day!
So, we hope you enjoyed this Haggis Neeps and Tatties recipe. Please leave us a message below letting us know what you think?
