Real Recipes From Real Home Cooks ®

haggis, tatties & neeps

a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

serves 4
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For haggis, tatties & neeps

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

How To Make haggis, tatties & neeps

  • 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, among others.