A true icon of Scottish cuisine, Haggis with Neeps and Tatties offers a heartwarming combination of flavors and tradition. This elegant, layered presentation brings together the robust taste of haggis, the earthiness of mashed rutabaga (neeps), and the creamy comfort of mashed potatoes (tatties), all elevated with a generous drizzle of whisky sauce. Whether you’re marking National Tartan Day, hosting a Burns Supper, or simply indulging in Scottish heritage, this dish is as celebratory as it is satisfying.
Why You’ll Love This Recipe
This take on the classic Scottish trio is both comforting and sophisticated. The layered format transforms a humble dish into a striking centerpiece, ideal for formal dinners or festive gatherings. The balance of flavors—the peppery richness of haggis, the subtle sweetness of neeps, and the creaminess of tatties—makes each bite layered in taste and texture. Topped with a luxurious whisky sauce, this version is both a nod to tradition and a refined culinary experience.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 can Grant’s haggis
1 rutabaga (swede/turnip), peeled, chopped, boiled, and mashed with butter and salt
4 potatoes, peeled, boiled, and mashed with butter, cream, milk, and salt to taste
1 batch whisky sauce (prepared separately; see note below)
directions
- Preheat your oven to 375°F (190°C).
- Open both ends of the canned haggis and gently push the contents out. Slice into 5–6 thick rounds.
- Clean the can and place one slice of haggis back into it. Press it down gently to form the base of the stack.
- Spoon in a layer of mashed rutabaga (neeps) and smooth it out evenly.
- Add a final layer of mashed potatoes (tatties), again pressing lightly with a spatula to remove air pockets and keep the layers compact.
- Place one of the metal lids back on top and use a spice jar or similar object to gently push the layered stack out onto a baking tray.
- Repeat the process for the remaining haggis slices.
- Bake the stacked portions for about 20 minutes or until thoroughly heated through.
- While baking, prepare your whisky sauce (see instructions below).
- Once baked, plate the stacks and drizzle with warm whisky sauce just before serving. Garnish with fresh parsley or cracked black pepper if desired.
Note: A basic whisky sauce is typically made with butter, shallots, Scotch whisky, double cream, Dijon mustard, and seasoning, simmered gently until thickened.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Servings: 5–6 servings
Calories: 370 kcal per serving
Variations
- Vegetarian Haggis: Use a plant-based haggis alternative to accommodate vegetarian or vegan diets.
- Single Dish Bake: Layer the ingredients in a baking dish instead of individual stacks for a more casual presentation.
- Cheesy Twist: Add a layer of sharp Scottish cheddar between the neeps and tatties for extra richness.
- Whisky-Free Sauce: Replace the whisky with stock and a splash of balsamic vinegar for a non-alcoholic option.
- Spiced Neeps: Enhance the rutabaga mash with nutmeg or white pepper for a warming depth of flavor.
storage/reheating
Assembled stacks can be stored in the refrigerator for up to 3 days. Cover them well with plastic wrap or keep in an airtight container. To reheat, place in an oven at 350°F (175°C) for 15–20 minutes until heated through. Whisky sauce should be stored separately and reheated gently on the stove. While freezing is possible, it may affect the texture of the mashed layers, so fresh is preferable for best results.
FAQs
What exactly is haggis made of?
Haggis is a traditional Scottish dish made from sheep’s pluck (heart, liver, lungs), oatmeal, onions, suet, and spices, all encased in a casing or cooked in a tin.
Can I use fresh haggis instead of canned?
Yes, fresh haggis works beautifully. Simply cook it according to the package instructions before assembling the stacks.
What are neeps and tatties?
“Neeps” refers to mashed rutabaga (swede/turnip), while “tatties” are mashed potatoes—both are traditional sides served with haggis.
Is this dish spicy?
Haggis typically has a peppery, savory flavor but is not overly spicy. The spice level can vary depending on the brand or recipe.
Can I make whisky sauce ahead of time?
Yes, it can be made in advance and stored in the refrigerator for up to 2 days. Reheat gently over low heat before serving.
Can this dish be served without whisky sauce?
Certainly. While whisky sauce adds depth, the dish is still flavorful and satisfying on its own or with a basic gravy.
What whisky should I use for the sauce?
Use a decent-quality Scotch whisky, preferably something smooth and not overly peaty, to complement the cream and butter.
How do I get clean, neat layers?
Using the cleaned tin and pressing each layer gently helps create a stable, defined stack. Ensure the mashed layers are smooth and firm.
Can I prepare this dish ahead of time?
Yes, you can assemble the stacks a day in advance, refrigerate them, and bake just before serving.
What’s a good side to serve with this dish?
This dish is quite hearty on its own but pairs well with steamed greens, buttered peas, or a crisp green salad for balance.
Conclusion
Haggis with Neeps and Tatties is the essence of Scottish culinary heritage—robust, comforting, and full of character. This refined presentation transforms a rustic dish into an elegant offering suitable for formal celebrations and traditional dinners alike. With rich layers and the finishing touch of warm whisky sauce, it’s a meal that pays homage to the past while delighting the modern palate.
Print
Haggis with Neeps & Tatties
- Total Time: 45 minutes
- Yield: 5–6 servings
Description
Celebrate National Tartan Day or any Scottish occasion with this refined take on the classic Haggis with Neeps and Tatties. This elegant, layered dish features savory haggis, buttery mashed rutabaga (neeps), and creamy mashed potatoes (tatties), all stacked and baked, then finished with a warm, rich whisky sauce. It’s a comforting yet stylish tribute to Scotland’s culinary heritage.
Ingredients
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1 can Grant’s haggis
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1 rutabaga (swede/turnip), peeled, chopped, boiled, and mashed with butter and salt
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4 potatoes, peeled, boiled, and mashed with butter, cream, milk, and salt to taste
-
1 batch whisky sauce (see note below)
Instructions
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Preheat oven to 375°F (190°C).
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Open both ends of the canned haggis. Carefully remove the haggis and cut into 5–6 thick rounds.
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Return one haggis slice to the cleaned can. Press it down gently to form the base.
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Add a layer of mashed rutabaga, pressing it down with a spatula.
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Add a final layer of mashed potatoes, again pressing lightly to compact.
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Use one of the metal can lids and a spice jar to gently push the stacked contents out of the can onto a tray.
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Repeat for the remaining slices.
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Bake the layered stacks for about 20 minutes, until heated through.
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Meanwhile, prepare the whisky sauce (see note).
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Drizzle warm whisky sauce over each stack before serving. Garnish with parsley or cracked black pepper if desired.
Notes
For a simple whisky sauce, gently simmer 1/2 cup heavy cream with 1 tbsp Dijon mustard, 1 tbsp butter, a splash of Scotch whisky, salt, and pepper to taste. Whisk until slightly thickened.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Baking, Stacking
- Cuisine: Scottish
