How to make the perfect haggis, neeps and tatties: a simple Scottish burns night recipe
Haggis, neeps and tatties is a centrepiece, main course served at a Burns Night supper. A traditional Scottish dish containing - yes, you guessed it - haggis (a sheep’s pluck), delicious creamy potatoes and swedes. Steak and wine, strawberries and cream, bangers and mash, haggis, neeps and tatties - some things just go together perfectly. Read on to discover how to create this delicious, national delicacy - fit for Mr Robert Burns himself!
- Haggis: save yourself a lot of time (and money) by using Grant’s premium Scottish Haggis - on offer at Nisa.
- 8, washed and peeled large potatoes
- 6 tbsp virgin olive oil
- 1 peeled swede
- 50g butter
Heat your Grant’s Haggis 10 minutes before your Neeps and Tatties are done, to serve at the same time.
Preheat the oven to 200°.
Chop your potatoes into small cubes, and boil on the hob. Drain them.
Pour the oil into a large roasting tin and add the potatoes, making sure they’re covered in oil before you put them in the oven for roasting (this should take about 50 minutes, but is dependent on how finely you’ve chopped the potatoes - so keep your eye on them!).
Cook the swede in boiling water for 50 minutes, until soft. Drain and add to the roasted potatoes.
Mash everything together, leaving large chunks. Mix in the butter, put back in the oven for another 5 minutes until everything is piping hot.