Haggis Neeps and Tatties with Whisky Sauce

Haggis, Neeps and Tatties with Creamy Whisky Sauce served with green beans on a white plate and a red and green tartan sheet in the background

5 from 34 votes

Haggis Neeps and Tatties with Whisky Sauce

Learn how to cook Haggis, Neeps and Tatties with Creamy Whisky Sauce at home with this recipe.

A traditional Scottish dish served for Burns Night Supper, There is also Gluten-free or vegetarian Haggis options available.

We show you how to prepare and cook a simple Haggis with 3 methods, boiled in water, oven-baked or in the microwave.

Served with neeps (aka as Swede, Turnip, Rutabaga) Tatties (aka mashed potatoes) and a delicious gravy made from Scotch Whisky.

Prep Time5

Active Time1

Total Time1 5

Course: Celebration Meal, Dinner, Main Course, Supper

Cuisine: Scottish

Keyword: 25th January, Burns Night, Burns Night Supper, haggis neeps and tatties recipe whiskey sauce, haggis, neeps and tatties with whisky sauce, mashed potatoes, mashed swede, New Years Eve Recipe, Scottish dish, Scottish Meal, traditional

Yield: People

Calories: 806kcal

Author: Luke and Kay - Flawless Food

Equipment

Stainless Steel Stock/Sauce Pan

Ingredients

500 g Haggis We used a traditional Haggis. Gluten-free & Vegetarian versions are also available
Salt & Pepper to season
1 pack green vegetables such as green beans, asparagus, broccoli, or peas

Neeps - Mashed Swede - click through for recipe

1 kg Swede aka Neeps, Rutabaga, or Swedish Turnip
3 tablespoon Butter

Tatties - Mashed Potatoes - click through for recipe

1.2 kg Potatoes Maris Piper or other suitable for Mashing
125 ml Milk
125 ml Single Cream
40 g Butter

Creamy Whisky Sauce - click through for recipe

4 tablespoon Scotch Whisky
1 tablespoon Wholegrain Mustard
300 ml Double Cream
1 cube Beef Stock (we use OXO cube)

Instructions

Follow one of the below methods to Boil, Bake or Microwave the Haggis.
The links to the recipes for Neeps, Tatties and Whisky Sauce are at the bottom of this recipe card.

Boiled Haggis

Tightly wrap your 500 g Haggis in a sheet of tin foil.
Place a pot of water on medium heat and bring to the boil, once boiling turn heat down to a simmer.
Carefully place the wrapped haggis in the water and let it cook for 1hr.
Once cooked carefully remove from the water allow to cool for a few minutes before unwrapping the tin foil from the Haggis
With a sharp knife carefully slice down the middle of the haggis
Ready to serve with Neeps and Tatties!

Oven-Baked Haggis

Preheat your oven at 180°c
Wrap the 500 g Haggis with tin foil and put in a lidded oven proof dish with a little hot water.
Place in the oven at 180°C / 350°F and cook for 1 hour, making sure you do not let the water dry out, top-up if required?

Microwave cooked Haggis

Cutaway both ends of the 500 g Haggis and slice down the middle to remove the skin.
Transfer the haggis, without the skin into a microwavable dish/bowl
Add a little splash of water to keep the haggis from drying out. And a knob of butter for extra flavour.
Cover the dish and place on full power for 2 minutes.
Stir, add more water if needed, recover and place back in the microwave to cook for another 1 ½ minutes
Stir and let it stand for 1 minute before serving

Whilst the Haggis is cooking follow along with the below Neep, Tatties and Whisky Sauce recipes.

Swede - Mashed Neeps
Tatties - Mashed Potatoes
The final step is to make the Creamy Whisky Sauce.
Serve equal-sized portions of Haggis, Neeps and Tatties, then pour over a generous amount of Whisky Sauce and of course a glass of good whisky.

Video

Notes

Increase the time for larger haggis by roughly 10 minutes for every 200grams, up to a maximum of 2 hours. A 2lb+ (950g) will take 1 hour 15 minutes, and a 4 lb (1.9 Kg), 2 hours.

Nutrition