Haggis, Neeps and Tatties (Easy Scottish Comfort Food)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
35 mins
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Servings
4
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Calories
633 kcal
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Course
Main Course
Haggis, Neeps and Tatties (Easy Scottish Comfort Food)
Description
This dish begins with separately boiling peeled and cubed rutabagas and potatoes until tender. The rutabagas are mashed with butter and seasoned with salt to taste, while the potatoes are mashed with butter, milk, and cream for a creamy consistency. The haggis, a traditional Scottish savory pudding, is gently heated in a non-stick pan. Serving involves plating the mashed vegetables alongside the haggis, often topped or served with a prepared whisky sauce, which adds a distinctive rich and smoky flavor.
Haggis, Neeps and Tatties is a classic comfort food traditionally served in Scotland, especially during Burns Night celebrations. The balance of the creamy potatoes, slightly sweet neeps, and spicy haggis makes for a satisfying and hearty meal best enjoyed warm.
Depending on serving sizes, there may be leftover neeps and tatties. The recipe refers to rutabagas as neeps for simplicity. Preparing the whisky sauce ahead of time is recommended for convenience during plating.
Ingredients
- 1 ½ lbs rutabaga (turnip or swede)
- 1 ½ lbs russet potato or gold potatoes
- ¼ tsp salt to taste
- 4 oz butter (good quality)
- 2 oz milk
- 1 oz cream
- 14 ½ oz haggis
Instructions
Make the Whisky Sauce:
- You can find it here: whisky sauce recipe.
- Have the whisky sauce made and ready to heat and serve ahead of time.
Prepare the Neeps and Tatties:
- Peel the rutabagas. Cut into cubes, and place in a pot and cover with water and add some salt. Boil until fork-tender, about 20 minutes.
- In another pot, peel the potatoes. Cut into cubes, place in a pot and cover with water and add salt, just as the rutabagas. Boil under ready, about 13 minutes,
- Drain the rutabaga and mash with some butter. Taste and season with salt.
- Drain the potatoes and mash with butter, milk and cream. You'll want a nice, creamy result, but you can omit the cream and just use milk, if desired. Taste and season with salt as needed.
Heat the Haggis:
- Put the tinned haggis into a non stick pan and heat gently.
- You can do this over low heat while the neeps and tatties are nearly cooked.
How to Serve Haggis Neeps and Tatties:
- Spoon some of the mashed rutabaga (neeps) onto one side of the plates, then spoon some of the mashed potatoes on the other side, leaving a space between them. Have the whisky sauce heated and ready to pour.
- Spoon a quarter of the haggis onto the plate in the middle of the two root vegetables.
- Now pour the whisky sauce over the top- this is really a must if you're going to do the dish justice. You can give everyone a little jug of gravy to themselves, or pass a larger jug around.
- Enjoy with a wee dram of Scotch whisky.
Notes
- The recipe refers to rutabagas as neeps for simplicity.
- There may be leftover neeps and tatties depending on portion sizes.
- Prepare the whisky sauce ahead of time for ease of serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 633kcal | 32% |
| Carbohydrates | 63g | 21% |
| Protein | 16g | 32% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 365mg | 15% |
| Potassium | 1263mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 52mg | 58% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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