Print This Article
Haggis is one of those things you either love or you hate. And I’m betting if you hate it, you’ve never really tried it at all, have you? If not, this bite size version is great for winning over haggis virgins just like you.
Here’s something else. When the Scots say “neeps” what they mean is a “turnip” (”tur-neep”. It’s all in the accent!). But what the Scots call a turnip is what the English call a swede - so for a lot of us it’s not a turnip at all. Got that?
I’ve taken the Scottish theme even further by drizzling the haggis with a whiskey, honey and cream sauce. It might sound odd but wait until you try it - it works really well, honest!
Oh, and I promise not to mention what haggis is made from out of respect for the faint hearted 
Recipe serves 4 in ramekins as in the picture - but feel free to de construct and serve as a man size, plated up portion!
Haggis, Neeps and Tatties Recipe - Ingredients
- 1 Haggis
- 1/2 Swede (Turnip, if you’re Scottish. But then you’ll probably know far better than me how this should be done).
- 2 Potatoes (good mashing potatoes such as King Edwards or Maris Piper)
- 50 ml Scotch Whiskey
- 50 ml Double Cream
- 1 tbsp Honey
- Salt & Pepper to season
Haggis, Neeps and Tatties Recipe - Method
- Peel swede and potatoes and bring to the boil in a pan of salted water until softened
- Separate and mash separately - add butter and milk for the right consistency.
- Cook haggis according to manufacturers instructions (I know that’s a cop out, but if it’s a good enough method for Delia, it’s good enough for me) - which for mine meant about 10 minutes in a microwave before mashing up with a fork.
- Spoon the mixture into a ramekin - potato followed by swede then finally haggis, in roughly equal layers.
- Meanwhile reduce the whiskey in a pan by about half. Add the cream and honey, stir well and bubble until thick and syrupy. Add a good dose of pepper and a little salt, then drizzle over the haggis.
I really don’t know why but the strong Scotch sauce (which tastes quite awful on its own, unless you really like that kind of thing) really brings out the best in the haggis. Now serve to the non believers and enjoy!
Tags: haggis, neeps and tatties, potatoes, swede, turnip
Filed under: recipes: Meat & Fish.
RSS for comments to this post
Leave a Comment 
Trackback URL
Subscribe by Email
a great idea - i’ve been trying to get my partner to consider trying haggis for a while now and this might just work…saw a haggis, neeps and tatties pie at The Leyburn Festival of Food & Drink at the weekend, too - but didn’t buy one…!!
leigh: You should’ve! Haggis is great at any time, despite its reputation.
I admit to being a haggis virgin — just can’t bring myself to try it. Your sauce, on the other hand, sounds thoroughly delightful.
Lydia (The Perfect Pantry): I’ve tried the sauce with other things, too. It’s quite good with a fillet steak but I really can’t imagine where else it would work!
you can’t leave out saying what haggis really is!!! the point is for people to try it because it’s very tasty regardless of what it is. hell, there’s a whole country that swears by it! they also love deep fried snickers bars too and those are pretty damn tasty.
i think your recipe would turn haggis-haters into lovers. we did a recipe for veal kidneys in a burbon cream sauce and it worked b/c, well, throw some cream sauce on anything and it’ll taste good!
now, question is, i gotta find out where to get my hands on some haggis! mmmmmmm.
We Are Never Full: That’s a good point. I think I need to get into the habit of explaining what I’m actually doing a bit more - not everyone knows the same things as me (most people know a lot more!). I’m not so sure if telling people what’s in haggis before they try it will help convince them though!
You have hit the nail on the head. Most of those who ‘don’t like haggis’, have never actually tried it. Delicious stuff, I think. I love it served like this - the sauce sounds perfect to me.
Have hardly had haggis since moving back down South (was in Edinburgh for 5 years) - must seek some out!
Antonia: I’m a big fan of haggis. It tastes great and I can’t see why it has a stigma around it. Sure, it contains offal - but then the stuff that goes in a chicken nugget is far worse!
I’ve had haggis a couple of times and although it’s not gross like some people’s OTT descriptions would have you believe, it’s not something I woudl crave either. Now, black pudding on the other hand… love at first bite!!
I love haggis a lot - too bad I only get it rarely these days..
PS Bought a copy of the OLIVE magazine here in Tallinn today - imagine my surprise when I saw you in it
Jeanne: I love black pudding too. Strange the things some people find disgusting, others love!
Pille: Wow - nice to know that Olive magazine has a good overseas circulation - I didn’t know that! And thanks for noticing me, too!
I LOVE haggis but undertand why people might not like ofal. It is an ancient recipe and was eaten by kings and paupers (when Scotland had a king). The thing is you can get excellent vegetarian options. DONT EVER buy tinned haggis that is just a sin. Our chip shops all sell in batter. I’ve even had it served with pasta in a spicy tomato sauce. Please try it!
Kilt1: Well my Dad’s Scottish so we head up to the west coast probably once a year, but I’ve never seen tinned haggis before - it does sound revolting! Still, I love haggis in almost all its guises…
[...] churros, elephant ears or funnel cake 68. Haggis. I love haggis; check out my recipe for haggis, neeps and tatties. 69. Fried plantain. 70. Chitterlings, or andouillette. Pig intestines; don’t think I have. [...]
[...] spot of sweetness? Hmm, see what you mean. http://www.scotlandontv.tv/scotland_…es/haggis.html Haggis, Neeps and Tatties | RealEpicurean.com Edith Bowman’s Haggis Recipe | Food | Channel4.com You could always pour some over neat & set [...]
Here in British Columbia Canada, at a Burns Supper, Haggis is usually served with roast beef, mashed potatoes and neeps. Gravey is also an option. I find that the faint at heart can eat haggis when its used as a “stuffung” along with the beef. Over the years I have come to enjoy it this way. I am a displaced Scot originally from Dundee, so I know from whence I speak.
I’ve never had haggis with a gravy before, nor as a stuffing for beef (I think) - I’d be glad to try either, though.
[...] poet Robert “Rabbie” Burns, a night that is traditionally celebrated with the eating of haggis accompanied by a reading of his aptly named poem “Address to a [...]
i also live by that mantra - ‘if it’s good enough for Delia, then its good enough for me’… but im afraid i draw the line at Haggis!
Well I disagree with some of Delia’s latest cheats, but I guess that’s beside the point. You really must try Haggis, it’s truly delicious!
so i’ve been told for years by my Scottish friend/neighbour - but i cant get my head around the OFFAL!