Haggis Neeps Tatties Recipes

HAGGIS, NEEPS & TATTIES

Steps:

• Peel and quarter the potatoes and turnips or swedes.
• Place the haggis in a large pan of boiling water and cook according to the packet instructions.
• Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
• Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
• Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
• Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.

NEEPS AND TATTIES

Steps:

• Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
• Stir scallions, salt, and pepper into the mash.

HAGGIS, NEEPS & TATTIES

Steps:

• Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
• Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
• Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.