Haggis, Neeps and Tatties (Burns’ Night Recipe)

A traditional Scottish favourite usually enjoyed on the 25th of January as we celebrate the poet Robert Burns.

(Feeds 4)


  • 1 Large Turnip (Neep) – Diced
  • 4 Large Potatoes (Tatties) – Chopped
  • 1 Onion/Shallot – Chopped
  • 150g Butter
  • 130ml Cream
  • A wee dram of Whisky
  • Salt & Pepper


  1. Cooking your haggis couldn’t be simpler. Preheat your oven to 180C (160C Fan), remove any outer packaging (but remember not to remove or pierce the tight casing).
  2. Wrap haggis in foil and place in a deep oven proof dish. Pour in around an inch of boiling water around the haggis.
  3. For our 2lbs haggis, we recommend cooking for around 1h 45 minutes although simply make sure it’s piping hot and cooked through. Don’t let the dish completely dry out.
  4. While the haggis is cooking peel the turnip and potatoes and place in separate pans of slightly boiling water. Cook until soft and then drain each pan.
  5. Add around 60g of butter to each pan.
  6. Add 30ml of the cream to the potatoes and a dash of salt and pepper.
  7. Mash both until smooth.
  8. For the sauce – fry onion/shallot until brown. Slowly stir in the whisky and remaining cream then remove from heat.
  9. When the haggis is cooked, pierce the film carefully and dish up. Enjoy!

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