Haggis Neeps and Tatties
Scotland's national dish — haggis served with mashed swede and mashed potato. Mashing the swede and potato separately, each with its own butter and seasoning, keeps their distinct flavours intact instead of blending into one muddled mash.
Ingredients
Instructions
Boil haggis in its bag according to packet instructions — usually 45 minutes.
Boil swede until tender, about 25 minutes. Drain and mash with butter, salt and pepper.
Boil potatoes until tender. Drain and mash with butter, cream, salt and pepper.
Serve haggis on a warm plate with neeps and tatties alongside.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.