Traditional Scottish Haggis Supper
A traditional Scottish meal featuring haggis, neeps, and tatties. Hearty and warming, perfect for a winter supper.
Equipment
- Large pot, Medium pot, Potato masher, Frying pan (optional)
Ingredients
- 1 kg haggis traditional or vegetarian
- 4 medium potatoes peeled and cubed
- 4 medium turnips neeps, peeled and cubed
- 50 g butter
- 100 ml milk or cream
- Salt and pepper to taste
- Whisky optional, for drizzling
Instructions
- Cook the haggis according to package instructions (usually simmered or baked).
- Boil the cubed potatoes in salted water until tender, about 20 minutes.
- Boil the cubed turnips in salted water until tender, about 20 minutes.
- Drain the potatoes and mash with butter, milk/cream, salt, and pepper.
- Drain the turnips and mash with butter, salt, and pepper.
- If haggis is simmered, you may wish to fry slices in a pan to crisp it slightly.
- Serve the haggis with the mashed potatoes (tatties) and turnips (neeps).
- Drizzle with whisky (optional) before serving.
