World Flavors Cookbook

Haggis, Neeps & Tatties

Scotland's national dish; a savory pudding of sheep offal, oatmeal, and spices, served with mashed swede (neeps) and potatoes (tatties).

Cuisine: Scotland

Ingredients

• 1 haggis (approx 500g)
• 1 large swede (rutabaga), peeled and cubed
• 1 kg starchy potatoes, peeled and cubed
• 50g butter
• 50ml milk or cream
• Whisky gravy (optional)

Instructions

1. Cook the haggis: traditionally boiled in a pot of water for 60-75 mins, or baked in the oven wrapped in foil.
2. Boil the swede and potatoes in separate pots of salted water until tender.
3. Mash the swede with a little butter and black pepper.
4. Mash the potatoes with butter and milk until smooth.
5. Serve the haggis, neeps, and tatties together on a large plate.
6. Pour over a rich whisky sauce if desired.