Haggis with Neeps and Tatties
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✨ Adapt This Recipe
Available allergen-free substitutions:
Gluten-free alternative
Uses rice flour or certified GF oats; available from specialist butchers
Dairy-free alternative
Use in both neeps and tatties
Dairy-free alternative
Warm before adding to mash
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Robert Burns immortalised haggis in his 1787 poem Address to a Haggis, and Burns Night on 25 January is celebrated across Scotland with haggis as the centrepiece, addressed with a toast of Scotch whisky.
Allergens in this recipe
✓ Potentially allergy-friendly based on listed ingredients or available substitutions. Please verify ingredients before consumption.
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✦ Allergen-free alternatives
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Gluten-Free Haggis
— Gluten-free alternative
Uses rice flour or certified GF oats; available from specialist butchers
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Gluten-Free Haggis
— Gluten-free alternative
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✦ Allergen-free alternatives
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Dairy-Free Block Butter
— Dairy-free alternative
Use in both neeps and tatties
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Dairy-Free Block Butter
— Dairy-free alternative
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✦ Allergen-free alternatives
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Oat Milk
— Dairy-free alternative
Warm before adding to mash
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Oat Milk
— Dairy-free alternative
1. Pierce the haggis casing and place in a large pan of boiling water. Simmer gently 45 minutes per 500g — do not boil vigorously or the casing may burst.
2. Peel and cube 600g swede. Boil in salted water 20-25 minutes until very tender. Drain and mash with 25g butter and plenty of black pepper.
3. Peel and cube 800g floury potatoes. Boil in salted water 15-20 minutes until tender. Drain and mash with 25g butter and a splash of warm milk. Season well.
4. When the haggis is ready, slit the casing and spoon the filling onto warm plates.
5. Serve the neeps and tatties in separate mounds alongside the haggis.
Nutritional values are per serving and approximate. Not medical advice.