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Published 10/12/2025
0:50
Serves 4
Easy

Haggis, neeps and tatties

Cook up this classic Scottish meal of Haggis, neeps and tatties – traditionally eaten on Burns Night, but makes for a delicious, comforting meal during the colder months.

You can easily make this recipe vegetarian (or vegan!) by using vegetarian haggis and plant-based butter instead. While we use swede, you can also use turnips or a combination of both if you wish. We also recommend serving alongside a creamy, whiskey sauce!

What you'll need...

  • 500g haggis
  • 1kg Maris Piper potatoes, cut into equal sized pieces
  • 100ml milk
  • 150g unsalted butter
  • 1 swede, peeled and diced (turnips can be used too)
  • 3 large carrots, peeled and diced

Method

  1. Cook the haggis according to the packet instructions.  

  2. When the haggis has 30-40 minutes left, add the chopped potatoes into a large pan of salted, cold water and bring to the boil over a medium heat. Cook for 10 mins or until tender. Drain and leave to steam dry in a colander.  

  3. Add half the milk and two thirds of the butter to the pan used to cook the potatoes and warm over a low heat. Once the butter is melted and the milk is starting to steam, remove from the heat and add the cooked potatoes. Use a potato masher to mash together. 

  1. At the same time as cooking the potatoes, cook the swede and carrots in a pan of boiling water for 20 mins or until tender. Drain and leave to steam dry for 10 mins. Add the remaining milk and butter and warm over a low heat. Add the swede and carrots and mash while using a potato masher – avoid over mashing if you want texture. 

  2. Serve the haggis along with the neeps and tatties. If you've made whiskey sauce, pour over before eating. 

Shop the tools you will need

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