Introduction
Haggis, neeps, and tatties is a beloved traditional Scottish dish that embodies the spirit of Scotland’s rich culinary heritage. It’s a dish that has been enjoyed for centuries, particularly during Burns Night, a celebration of the famous Scottish poet, Robert Burns. This hearty meal combines savory haggis with creamy mashed turnips (neeps) and potatoes (tatties), creating a comforting and flavorful experience.
Ingredients
For the Haggis:
- 1 lb (450g) haggis
- 1/2 cup (120ml) of whisky (optional, for drizzling)
For the Neeps (Mashed Turnips):
- 1 lb (450g) turnips, peeled and chopped
- 2 tbsp butter
- Salt and pepper to taste
For the Tatties (Mashed Potatoes):
- 1 lb (450g) potatoes, peeled and chopped
- 2 tbsp butter
- 1/4 cup (60ml) milk or cream
- Salt and pepper to taste
Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Haggis:
- Preheat your oven to 350°F (175°C). If using a traditional haggis, follow the package instructions for boiling. If it’s precooked, wrap it in foil and bake it for about 1 hour until thoroughly heated.
- Prepare the Neeps:
- While the haggis is cooking, boil the chopped turnips in salted water for about 20 minutes, or until tender. Drain and return to the pot.
- Add butter, salt, and pepper, then mash until smooth and creamy.
- Prepare the Tatties:
- Boil the potatoes in salted water for about 15 minutes, or until soft. Drain and return to the pot.
- Add butter, milk or cream, salt, and pepper. Mash until smooth and fluffy.
- Serving:
- Place a generous portion of haggis on each plate. Add a serving of neeps and tatties on the side.
- Drizzle a bit of whisky over the haggis if desired and garnish with fresh parsley.
- Enjoy:
- Serve hot, accompanied by a small glass of whisky, if you wish, to complete the traditional Scottish experience.
This meal is best enjoyed in the company of friends and family, with a warm, inviting atmosphere that reflects the hospitality of Scotland.