There can be no Burns night supper without a Burns Night classic of Haggis,
Tatties and Neeps. This Haggis, Tatties and Neeps recipe is easy to achieve, just make sure you buy a good quality Haggis,
traditional meat or vegetarian one.
Tatties are Scottish for potatoes, and Neeps are turnips.
Tatties are Scottish for potatoes, and Neeps are turnips.
Ingredients:
- 2½- 3½b/1.2-1.5kg haggis
- 1¼ lb/600g potatoes, peeled and roughly chopped
- 1¼ lb/600g turnips, peeled, roughly chopped
- A generous pinch of grated nutmeg
- 4 tbsp milk
- 4 tbsp butter
- Sea salt and pepper
Preparation:
Serves 4
-
Cook the haggis first by placing the haggis in a large large pot and cover with cold water. Cover the pan with a lid, bring to the boil, then reduce to a simmer and cook for 40 mins per 1b/450g.
Cook the Potatoes and Turnips at the Same Time as Follows.
- [Tatties Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the potatoes to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash.
- Neeps Place the turnips in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the turnips to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked turnips and mash.
Once cooked remove the haggis from the water. Place on a serving dish and cut it open with scissors or a knife and serve with the tatties and neeps.
