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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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

Directions Step-By-Step

1
TATTIES: 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.
2
Melt 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.
3
NEEPS: Place turnips in a large saucepan, and follow directions for potatoes, except do not add nutmeg to this mixture.
4
Meanwhile, heat haggis in a saucepan until heated through. Serve with the tatties and neeps.
5
NOTE: 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