Haggis, Neeps and Tatties

Method

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1. Heat the oven to 180C fan. Wrap the haggis loosely in foil with 3 tablespoons of water and set it in a roasting tin.

   Mark done

2. Bake for 1 hour, or follow the timing on the packet — usually 45 minutes per 500 g.

   Mark done Start 1 hr timer

3. Boil the swede in salted water for 25 minutes until completely soft, then drain very well and let it steam dry.

   Mark done Start 25 min timer

4. Boil the potatoes in salted water for 18 minutes, drain, and steam dry for 3 minutes.

   Mark done Start 18 min timer

5. Mash the swede with its butter, white pepper and nutmeg. It should be coarse rather than smooth.

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6. Rice or mash the potatoes, then beat in the butter and warm milk and season.

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7. For the sauce, soften the shallot in the butter for 4 minutes. Add the whisky and let it bubble for 1 minute, standing back from the pan.

   Mark done Start 4 min timer

8. Pour in the cream, add the mustard, and simmer 4 minutes until it coats a spoon. Finish with lemon juice.

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9. Slit the haggis open at the table, and serve a spoonful of each mash alongside with the sauce poured over.

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Chef’s Tips

• Wrap it in foil with water. A dry haggis is a sad thing.
• Steam the swede dry properly — it holds more water than potato does.
• Let the whisky bubble before the cream goes in or the sauce tastes raw.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A dram of the same whisky
• Buttered kale
• A robust red

Storage & Reheating

Refrigerate leftovers 3 days. Reheat haggis covered with a splash of water; the mashes freeze 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.