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Simple haggis recipe

Haggis, neeps & tatties

A Scottish classic, traditionally eaten on Burns Night

Simple haggis recipe

55 mins
Super easy

serves 6

About the recipe

Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don’t usually contain spring onions, so omit them if you like.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Abi Fawcett

Ingredients

500g quality haggis

NEEPS & TATTIES

400g turnips or swedes

450g potatoes

100g unsalted butter

8 spring onions

30ml double cream

Method

  1. Peel and quarter the potatoes and turnips or swedes.
  2. Place the haggis in a large pan of boiling water and cook according to the packet instructions.
  3. Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
  4. Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
  5. Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
  6. Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.

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