Haggis, neeps and tatties

What would Burns Night be without haggis, neeps and tatties? This simple recipe is made all the more enjoyable with a rich whisky sauce.


  • 500g/1lb 2oz haggis

For the tatties

  • 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks
  • 100ml/3½fl oz semi-skimmed milk
  • 200ml/7fl oz cream
  • 2 tbsp butter
  • salt and freshly ground black pepper

For the neeps

  • 1kg/2lb 4oz swede, peeled and cut into even chunks
  • 2 tbsp butter

For the whisky cream sauce

  • 4 tbsp cracked black pepper
  • 50g/1¾oz butter
  • 1 tsp vegetable oil
  • 2 shallots, peeled and finely chopped
  • 120ml/4fl oz Scotch whisky
  • 200ml/7fl oz beef stock
  • 200ml/7fl oz double cream

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