Haggis, neeps and tatties

    1 hour 40 min

    This is the recipe you need if you want to know how to cook haggis, neeps and tatties for a traditional Burns supper. I get my haggis from the butchers but Macsweens do a nice one too.


    London, England, UK
    222 people made this

    Makes: 1 Burns supper

    • 1 haggis (with natural casing)
    • 400g neeps (aka swede, yellow turnip)
    • 500g tatties (potatoes)
    • butter
    • milk (optional)
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. First, for the haggis: Bring a largeish saucepan of water to the boil. Place the haggis in the pan and lower the heat so that the water simmers gently - you don't want the haggis to burst! Wrapping your haggis in foil can help prevent this. For a 1kg / 2lb haggis, you'll simmer for a good 75 to 90 minutes, but ask your butcher for best results.
    2. Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender (I start this about half an hour before my haggis is finished). Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.
    3. Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.

    More for your Burns supper...

    Also try my chappit tatties and cock-a-leekie soup!

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    Reviews in English (2)


    Replace. the tatties with whisky ?  -  30 Aug 2011


    Had this the other day - our first haggis and this was a perfect combination - thank you  -  14 Feb 2015