A cornerstone of Scottish cuisine, Haggis with Neeps and Tatties is the ultimate celebration of national heritage and culinary tradition. In this refined, stacked version, rich haggis is paired with smooth mashed rutabaga and creamy potatoes, then finished with a luxurious drizzle of whisky sauce. Whether served at a Burns Supper, National Tartan Day, or simply as a hearty dinner, this dish delivers comforting flavors with an elegant presentation.
Why You’ll Love This Recipe
This layered haggis dish offers a perfect balance of rustic charm and visual appeal. It transforms traditional ingredients into a composed, modern plate while preserving the robust and comforting flavors of Scottish cooking. The contrast between the peppery haggis, sweet neeps, and buttery tatties is beautifully harmonized by the creamy warmth of the whisky sauce. Easy to assemble and impressive on the plate, it’s ideal for formal celebrations or intimate dinners alike.
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 (see note below)
directions
- Preheat oven to 375°F (190°C).
- Open both ends of the canned haggis and gently remove the contents. Slice into 5–6 thick rounds.
- Clean the can and return one slice of haggis to it, pressing gently to form the base of the stack.
- Add a layer of mashed rutabaga (neeps), smoothing evenly over the haggis.
- Add a final layer of mashed potatoes (tatties), pressing lightly to remove air pockets and create a firm stack.
- Place a metal lid or similar object on top and use a spice jar or bottle to gently push the layered stack out onto a baking tray.
- Repeat the process with remaining haggis slices and mash to create individual portions.
- Bake the stacks in the preheated oven for about 20 minutes, or until heated through.
- While baking, prepare the whisky sauce (see note below).
- Plate the warm stacks and drizzle with hot whisky sauce. Garnish with chopped parsley or freshly cracked black pepper if desired.
Note: For the whisky sauce, melt 1 tablespoon butter in a small pan, add 1 finely minced shallot, and sauté until soft. Stir in 1 teaspoon Dijon mustard, 1/3 cup Scotch whisky, and 1/3 cup heavy cream. Simmer gently until thickened. Season with salt and pepper.
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 Option: Substitute the haggis with a plant-based version made from lentils, oats, and mushrooms.
- Rustic Style: Serve deconstructed with each component plated separately instead of stacked.
- Mini Servings: Use a muffin tin to mold smaller individual stacks for buffet or appetizer-style presentation.
- Cheesy Twist: Add a layer of sharp cheddar between the neeps and tatties for extra richness.
- Herbed Mash: Mix fresh thyme or chives into the mashed potatoes for added flavor.
storage/reheating
Store any leftover stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 15–20 minutes until warmed through. Whisky sauce should be stored separately and reheated over low heat, stirring gently. While freezing is possible, the texture of the mash may change slightly upon thawing.
FAQs
What exactly is haggis?
Haggis is a traditional Scottish dish made from minced sheep’s liver, heart, and lungs mixed with onion, oatmeal, spices, and suet, typically encased and simmered. Canned haggis is a convenient and widely available alternative.
Can I use fresh haggis instead of canned?
Yes, simply cook the fresh haggis according to package instructions, then shape and layer as described.
Are neeps the same as turnips?
In Scotland, “neeps” usually refer to rutabaga (also known as swede), not white turnips.
What’s the best way to mash neeps and tatties?
Boil until tender, then mash each separately with butter (and cream or milk for potatoes) until smooth and seasoned to taste.
Can I make the whisky sauce non-alcoholic?
Yes, use a splash of vegetable or beef broth with a teaspoon of apple cider vinegar as a substitute.
How do I keep the layers from falling apart?
Press each layer firmly into the mold (such as the cleaned can), then remove carefully before baking to maintain structure.
Can I assemble the stacks ahead of time?
Yes, assemble and refrigerate the stacks up to one day in advance. Bake just before serving.
What’s a good side dish with this?
Steamed greens, buttered peas, or oatcakes make excellent accompaniments.
Can I make this dairy-free?
Yes, use plant-based butter and cream alternatives in the mash and sauce.
Is this dish traditionally served with gravy or sauce?
Whisky cream sauce is a common modern addition, but traditional haggis can also be served with simple brown gravy.
Conclusion
Haggis with Neeps & Tatties is a soulful, satisfying tribute to Scotland’s rich culinary heritage. This layered version not only honors tradition but elevates it with thoughtful presentation and a velvety whisky sauce. Whether you’re celebrating National Tartan Day, Burns Night, or simply indulging in a hearty meal, this dish delivers timeless comfort and flavor in every bite.
Print
Celebrate National Tartan Day or any festive Scottish occasion with this elegant version of Haggis with Neeps and Tatties. Stacked with hearty haggis, buttery mashed rutabaga (neeps), and creamy mashed potatoes (tatties), and finished with a rich whisky sauce, this dish delivers traditional Scottish flavor with refined presentation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 5–6 servings
- Category: Main Course, Dinner
- Method: Baking, Stacking
- Cuisine: Scottish
Ingredients
-
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 (see below)
Instructions
-
Preheat oven to 375°F (190°C).
-
Open both ends of the canned haggis and gently remove the contents. Slice into 5–6 thick rounds.
-
Clean the can and place one haggis slice inside. Press it down gently to form a base.
-
Top with a layer of mashed rutabaga, followed by a layer of mashed potatoes. Press down each layer with a spatula to compact.
-
Use one of the can lids and a spice jar or small glass to gently push the stack out of the can.
-
Repeat with remaining slices to create individual haggis stacks.
-
Place on a baking tray and bake for about 20 minutes, or until heated through.
-
While baking, prepare the whisky sauce (see note).
-
Drizzle the warm sauce over the stacks before serving. Garnish with chopped parsley or cracked black pepper.
Notes
To make whisky sauce: Simmer 1/2 cup heavy cream with 1 tbsp Dijon mustard, 1 tbsp butter, a splash of Scotch whisky, and a pinch of salt and pepper until slightly thickened.
Nutrition
- Calories: 370 kcal per serving