HAGGIS, TATTIES & NEEPS

Ellen Bales

By
@Starwriter

This is the official dish of Scotland. Haggis can be made from scratch but it's much easier to buy it in a can. It can be made from meat or vegetarian. Tatties are potatoes, and Neeps are turnips.
Recipe & photo: britishfood.about.com


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

2 1/2-3 lb
(2 cans) canned haggis
4 large
potatoes, peeled and chopped
3 or 4 large
turnips, peeled and chopped (can also use rutabagas)
1 large
pinch grated nutmeg
4 Tbsp
milk
4 Tbsp
butter
sea salt and pepper to taste

Step-By-Step

1TATTIES: Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt, cover the pan and bring the potatoes to a boil over medium-high heat. Reduce to a simmer and cook about 20 minutes; drain and place aside.
2Melt half the butter in the same pan the potatoes were cooked in. Add half the milk and warm. Add the potatoes and the nutmeg, and mash until fluffy.
3NEEPS: Place turnips in a large saucepan, and follow directions for potatoes, except do not add nutmeg to this mixture.
4Meanwhile, heat haggis in a saucepan until heated through. Serve with the tatties and neeps.
5NOTE: For canned haggis, check the International aisle of your supermarket. It can also be found online at Amazon.com, among others.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: UK/Ireland