Traditional Haggis, Tatties, and Neeps

Traditional Haggis, Tatties, and Neeps

from thespruceeats.com
160 min

This easy haggis, tatties, and neeps recipe is the starring dish for both Hogmanay celebrations or more traditionally a Burn's Night supper.

Ingredients

  • 2 1/2 to 3 1/2 pounds haggis
  • 1 1/4 pounds potatoes, peeled and coarsely chopped
  • 1/2 teaspoon sea salt, divided
  • 4 tablespoons (2-ounces) unsalted butter, divided
  • 1/4 cup milk, divided
  • 1 pinch freshly grated nutmeg
  • Freshly ground black pepper, to taste
  • 1 1/4 pounds turnips, peeled, and coarsely chopped

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Cook the haggis first by placing it in a large pot and covering it with cold water. Cover the pan with a lid and bring to boil over high heat.

  3. 3

    Reduce the heat to a simmer. Cook for 40 minutes per pound; for a 3 1/2-pound haggis, cook for 2 hours and 20 minutes. While the haggis cooks, prepare the potatoes and turnips.

  4. 4

    Place the potatoes in a large saucepan. Cover with cold water. Add a pinch of salt.

  5. 5

    Cover the pan with a lid and bring the potatoes to a boil. Reduce to a simmer and cook until tender, about 20 minutes.

  6. 6

    Drain the potatoes. Do not wash the saucepan, you will use it again.

  7. 7

    Mash the potatoes with a potato masher or ricer. Set aside.

  8. 8

    In the pan in which the potatoes were cooked, add 2 tablespoons of the butter and 2 tablespoons of the milk. Melt over medium heat.

  9. 9

    Add the potatoes to the pan and mix well.

  10. 10

    Add a pinch of nutmeg and pepper to taste and stir well to create a smooth, creamy mash. Set aside.

  11. 11

    Add the turnips to a large saucepan. Cover with cold water. Add a pinch of salt.

  12. 12

    Cover the pan, bring the turnips to a boil, then reduce to a simmer. Cook until tender, about 20 minutes.

  13. 13

    Drain the turnips.

  14. 14

    Mash the turnips with a ricer or potato masher. Set aside.

  15. 15

    In the pan that you cooked the turnips, add the remaining 2 tablespoons butter and 2 tablespoons milk. Melt over medium heat.

  16. 16

    Add the cooked turnips and stir until smooth and creamy.

  17. 17

    Once cooked, remove the haggis from the water, place on a serving dish and let rest for 5 minutes before cutting it open with scissors or a knife.

  18. 18

    Slice the haggis and serve with tatties and neeps.