Haggis, Tatties, and Neeps

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  • Total: 2 hrs 40 mins
  • Prep: 20 mins
  • Cook: 2 hrs 20 mins
  • Servings: 4 servings

There are a couple of special celebration nights in Scotland—Burns Night and Hogmanay—when the traditional dish of haggis, tatties, and neeps is served. Haggis is a famous Scottish preparation similar to black pudding in texture, made out of sheep's offal (lung, liver, heart), spices, onions, and suet, and cooked in the animal's stomach. Nowadays, it's normally cooked in casings rather than the stomach. It is always served with mashed potatoes (tatties) and mashed turnips (neeps).

Keep in mind that depending on where you are located, neeps may mean something different. In England, neeps are considered turnips. However, in Scotland, neeps are considered rutabaga.

The haggis makes or breaks this recipe, so make sure you buy a good quality haggis, be it traditional meat or a vegetarian type. A wee dram of Scotch whisky would be traditional to accompany this truly Scottish meal.


  • 2 1/2 to 3 1/2 pounds haggis
  • 1 1/4 pounds potatoes (peeled, roughly chopped)
  • 2 pinches sea salt (divided)
  • 4 tablespoons butter (divided)
  • 4 tablespoons milk (divided)
  • 1 pinch nutmeg (freshly grated)
  • Black pepper (to taste)
  • 1 1/4 pounds turnips (peeled, roughly chopped)

Steps to Make It

Note: while there are multiple steps to this recipe, the dish is broken down into categories to help you with preparation and assembly.

Cook the Haggis

  1. Gather the ingredients.

  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.

  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.

Cook the Potatoes

  1. In a large saucepan, place the potatoes and cover with cold water. Add a pinch of salt, and cover the pan with a lid.

  2. Bring the potatoes to a boil. Reduce to a simmer and cook until tender (about 20 minutes).

  3. Drain the potatoes.

  4. Mash the potatoes with a potato masher or ricer, and reserve.

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

  6. Add the potatoes to the pan and mix well.

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

Cook the Turnips

  1. In a large saucepan, add the turnips. Cover with cold water, add a pinch of salt, and cover the pan with a lid.

  2. Bring the turnips to a boil, then reduce to a simmer. Cook until tender or approximately 20 minutes.

  3. Drain the turnips

  4. Mash the turnips with a ricer or potato masher. Reserve.

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

  6. Add the cooked turnips and stir until smooth and creamy.

Serve Haggis, Tatties, and Neeps

  1. 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.

  2. Slice the haggis and serve with tatties and neeps. Enjoy.

Traditional Haggis Dinner

Although a meal of haggis, potatoes, and turnips is hearty and filling enough, you can offer other dishes to make it a truly Scottish spread:

  • Start your meal with a small bowl of cock-a-leekie soup, a traditional chicken and leek soup, thickened with rice and flavored with carrots and spices.
  • Make the haggis your main dish, always making sure all guests have potatoes and turnips alongside their haggis.
  • Finish your dinner with Scottish cranachan, a delicious dessert made out of toasted oatmeal, cream, whisky, and raspberries, layered in a beautiful presentation.