Its Burns night on the 25th of January. This recipe is for the classic and very traditional combination of Haggis, Neeps and Tatties.
Our traditional Haggis is supplied by McCaskie’s – an award winning Scottish producer. A traditional haggis consists of lamb, beef, oatmeal, onions and special seasoning. (In case you don’t speak Scottish Neeps are the Turnips and Tatties are the potatoes). Good to eat at any time but essential for a Burns Night supper on the 25th of January.
Haggis existed long before the Robert Burns’ era however he immortalized when he famously wrote “Address to a Haggis” which names the Haggis as “Great chieftain o’ the puddin-race!” More about Haggis origins here >>
This easy recipe is perfect for Burns Night and will serve 4 to 5 people. Allow about 40 minutes for preparation and cooking.
Ingredients for Haggis, Neeps and Tatties
A McCaskie’s Haggis from Morley Butchers
1 large carrot
1kg Maris Piper potatoes
100ml warmed milk
salt and pepper to taste
Method for cooking Haggis, Neeps and Tatties.
- Remember your haggis is already cooked and only needs to be thoroughly re-heated. To do this, wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per pound (100 minutes per kilo) but make sure it does not boil as this may burst the skinIf you would rather use an oven to cook your haggis place it, again wrapped in tin foil, into a casserole dish with a little water and heat at 190°C (gas mark 5) for approximately one hour until piping hot
When ready to serve, remove from the foil and drain off the excess water. Meanwhile peel the potatoes and turnips, then dice the turnips and carrot into 1cm cubes and cut the potatoes into small prtions.
- Gently boil the potatoes in a pan of salted water and the carrot and turnip in a separate pan of salted water for 20-25 minutes until soft.
- Drain each pan separately and allow all the steam and moisture to evaporate. This will ensure creamy potatoes and turnips that are not too watery.
- To the potatoes, add 40g butter, the hot milk, salt and pepper to taste and mash well until creamy. To the turnips and carrots, add 40g butter, salt and pepper to taste and mash, retaining some texture.
- Serve together with the hot haggis.