Haggis, neeps, and tatties—the national dish of Scotland—might sound like a riddle, but it is, in fact, the ultimate combination of savory, spicy, and earthy comfort food. Traditionally served at a Burns Supper to celebrate the poet Robert Burns, this dish is far too delicious to be reserved for just one night a year.
Haggis is a savory pudding (often compared to meatloaf or stuffing) made with lamb, oats, and spices. The “neeps” are mashed turnips (specifically, rutabaga in American grocery stores), and the “tatties” are simple, creamy mashed potatoes. When prepared correctly, the spicy richness of the haggis is perfectly balanced by the sweet, coarse turnips and the fluffy potatoes.
Follow this delicious, step-by-step guide to bring a taste of the Scottish Highlands right into your American kitchen.
What You’ll Need (Ingredients)
For the Haggis:
- 1 (1–2 lb) Haggis (available pre-cooked from specialty butchers or online suppliers; look for one in a synthetic casing or a can)
For the Neeps (Mashed Rutabaga):
- 1 large Rutabaga (or Swede), peeled and diced
- 2 Tbsp Unsalted Butter
- Salt and Black Pepper, to taste
- Optional: 1/2 tsp ground ginger or sugar (for extra sweetness)
For the Tatties (Mashed Potatoes):
- 2 lbs Russet or Yukon Gold Potatoes, peeled and coarsely chopped
- 4 Tbsp Unsalted Butter
- 1/4 cup Milk or Half-and-Half (to make them creamy)
- Salt and Black Pepper, to taste
Step-by-Step Cooking Instructions
Step 1: Prep the Neeps (Rutabaga)
- Boil: Place the peeled and diced rutabaga in a large pot. Cover it with cold water and add a generous pinch of salt.
- Cook: Bring the water to a boil, then reduce the heat and simmer until the rutabaga is very soft and fork-tender (about 25–30 minutes).
- Mash: Drain the rutabaga completely. Return it to the hot pot to steam-dry for a minute. Add the butter and mash until it’s mostly smooth, but a little texture remains (you want it coarser than the potatoes). Season with salt, pepper, and optional ginger or sugar. Keep covered and warm.
Step 2: Cook the Tatties (Potatoes)
- Boil: Place the peeled and chopped potatoes in a separate large pot. Cover them with cold water and add a generous pinch of salt.
- Cook: Bring to a boil, then reduce heat and simmer until the potatoes are very tender (about 15–20 minutes).
- Mash: Drain the potatoes completely. Return them to the hot pot to steam-dry for a minute. Add the butter and milk/half-and-half. Mash until completely smooth and creamy. Season generously with salt and pepper. Keep covered and warm.
Step 3: Prepare the Haggis
Note: Always follow the cooking instructions on your specific haggis packaging.
- If using a traditional casing (or oven-safe foil): Wrap the haggis tightly in aluminum foil. Place it in a baking dish with about 1 inch of water. Bake in a preheated oven at 350°F (175°C) for 1 to 2 hours, or until piping hot all the way through (160 Degrees fahrenhet internal temperature).
- If using canned/pre-cooked: Empty the contents of the haggis into a saucepan. Heat gently over low-medium heat, stirring occasionally, until it is hot and crumbly.
Step 4: Optional Whisky Cream Sauce
For an even more delicious and authentic experience, prepare a quick whisky sauce while the main components are warming:
- In a small saucepan, sauté one finely chopped shallot in 1 tablespoon of butter until soft.
- Add 2 tablespoons of Scotch Whisky (a single malt is best). Let it bubble for 30 seconds to burn off the strong alcohol taste.
- Stir in 1/2 cup of heavy cream and simmer gently for 1–2 minutes until the sauce slightly thickens. Season with salt and pepper.
Step 5: Assemble and Serve
- Traditional Style: Spoon generous, separate mounds of creamy Tatties, chunky Neeps, and savory Haggis onto warmed plates.
- Restaurant Style (Stack): Use a clean, buttered food ring (or the bottom of a large empty can with both ends removed) to create layers: Start with Tatties, followed by Neeps, and top with Haggis. Press lightly and lift the ring.
- Garnish: Drizzle the optional whisky cream sauce over the plate or serve it on the side. Enjoy with a celebratory “wee dram” (small glass) of Scotch Whisky!
Conclusion
Haggis, neeps, and tatties is more than just a meal; it’s a robust, warming, and truly delicious culinary tradition. The contrast between the spiced, rich haggis and the sweet, buttery root vegetables is why this dish has endured for centuries. By treating each component with care—mashing the tatties smooth and leaving the neeps a little rustic—you ensure a perfect balance that will make this hearty Scottish classic a new favorite in your home. Slàinte Mhath! (Good Health!)
FAQ
1. What exactly are ‘Neeps’ and ‘Tatties’?
- Tatties are simply potatoes (specifically mashed potatoes).
- Neeps are rutabaga. In the U.K., they are sometimes called swede. Rutabaga is a root vegetable, a cross between a turnip and a cabbage, known for its slightly sweet and earthy flavor that perfectly complements the savory haggis.
2. Where can I buy haggis in the United States?
Since haggis made with traditional ingredients (specifically sheep’s lung) is banned from import to the U.S. by the USDA, most haggis sold in the States is made with a modified recipe (usually heart, liver, lamb, and spices) or is made in Canada and approved for import.
You can usually find it:
- At specialty Scottish or British import food stores.
- Online from gourmet food retailers.
- Occasionally in the frozen section of large specialty grocery stores, especially around January (Burns Night).
3. Can I make this dish vegetarian or vegan?
Absolutely! Haggis is one of the most popular dishes to be adapted for vegetarians:
- Vegetarian/Vegan Haggis: Most specialty stores that carry traditional haggis also offer a vegetarian version (often made from pulses, oats, and mushrooms), which cooks exactly the same way.
- Neeps & Tatties: Both the mashed rutabaga and potatoes can be made vegan by substituting dairy butter with a high-quality vegan butter or olive oil, and using a plant-based milk alternative.
4. How do I get the smoothest Tatties (potatoes) and the best Neeps?
- For Tatties: Use a starchy potato like Russet or Yukon Gold. Drain them well and allow them to steam-dry briefly before mashing. For the smoothest result, use a potato ricer.
- For Neeps: Do not over-mash! You want a slightly chunky, rustic texture that contrasts nicely with the creamy potatoes. A simple potato masher is perfect for neeps.
5. Is the Whisky Cream Sauce necessary?
While the haggis, neeps, and tatties are delicious on their own, the optional Whisky Cream Sauce takes the dish to another level. The sauce adds moisture, richness, and a sophisticated, slightly sweet depth that binds the three components together. It is highly recommended, especially for first-timers.
6. How do I store and reheat leftovers?
Store each component (haggis, neeps, and tatties) in separate airtight containers in the refrigerator for up to 3 days.
- Reheat Haggis: Warm gently in a saucepan or bake in the oven until piping hot.
- Reheat Neeps & Tatties: Reheat in the microwave or on the stovetop, adding a splash of milk and butter if they seem too dry.