Haggis, Neeps an’ Tatties

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Method

  1. Tatties
    Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt and cover with a lid. Bring to the boil, reduce to a simmer and cook until tender (approx 20 mins).
  2. Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash.
  3. Neeps
    Place the turnips in a large saucepan, cover with cold water, add a pinch of salt and cover with a lid. Bring to the boil, reduce to a simmer and cook until tender (approx 20 mins).
  4. Drain the turnips and keep to one side. Add half of the butter and half the milk to the pan the turnips were cooked in. Melt the butter and warm the milk, add the cooked turnips and mash.
  5. Haggis
    Open the can at both ends and push through gently, using a spoon if required, into a microwavable dish. Break the haggis up with a fork, then heat for 4 minutes, stirring halfway through.
  6. Place the haggis, neeps an’ tatties onto a plate and serve.

Ingredients

  • 2 cans of Grant’s Haggis (784g)
  • 600g potatoes (peeled and roughly chopped)
  • 600g turnips (peeled and roughly chopped)
  • generous pinch of grated nutmeg
  • 4 tbsp milk
  • 4 tbsp butter
  • sea salt and pepper
 
 
 
 

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