If you’ve ever wanted to dive into a classic Scottish feast, this Traditional Scottish Haggis with Neeps and Tatties Recipe is your ultimate culinary ticket. Bursting with rich, savory layers of spiced meats and oats, served alongside buttery mashed turnips and potatoes, this dish carries centuries of Scottish heritage and hearty flavors in every bite. It’s the kind of meal that feels like a warm hug on a chilly evening, and I can’t wait to take you through making it step-by-step.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that come together to create a deeply satisfying dish. Each element, from the bold offal to the sweet neeps and creamy tatties, brings a unique texture and flavor that makes this recipe such a beloved staple.
- 1.1 lbs sheep heart, liver, and lungs (or substitute with lamb or liver mince): The flavorful foundation of authentic haggis, offering that rich, meaty depth.
- 0.44 lbs finely chopped beef or lamb suet: Adds moisture and richness, keeping the haggis succulent.
- 0.66 lbs lamb or beef mince (optional): For extra texture and heartiness, feel free to include if you prefer a chunkier haggis.
- 0.33 lbs toasted steel-cut oats: The signature binder that soaks up the savory juices and adds gentle nuttiness.
- 2 medium onions, finely chopped: Sweetness and aromatic base, balancing the richness.
- 1 cup beef stock: Infuses moistness and depth of flavor throughout the haggis.
- 1 tsp ground black pepper: For a mild heat that awakens the palette.
- 1 tsp ground coriander: Adds a hint of citrus and complexity.
- 1 tsp ground nutmeg: Warm spice that enhances the savory notes.
- ½ tsp ground allspice: A subtle hint of woodsy spice.
- 1½ tsp salt: Essential for seasoning every layer perfectly.
- 1 cleaned sheep stomach or large sausage casing (or alternatively an oven-proof pudding basin with foil cover): The traditional vessel that holds the magic.
- 1.1 lbs potatoes, peeled and cubed: For the “tatties,” yielding the creamy mash that’s a perfect pairing.
- 1.1 lbs turnips (swede/rutabaga), peeled and cubed: The “neeps,” sweet and earthy to contrast the haggis.
- 0.11 lbs butter: To enrich the neeps and tatties for that velvety finish.
- Salt and pepper, to taste: To season your comforting sides just right.
How to Make Traditional Scottish Haggis with Neeps and Tatties Recipe
Step 1: Preparing the Haggis Filling
Start by finely chopping the sheep heart, liver, and lungs, or use your substitute mince if preferred. In a large bowl, combine these with chopped suet, lamb or beef mince (if using), and toasted steel-cut oats. Add the finely chopped onions, then mix in the ground black pepper, coriander, nutmeg, allspice, and salt. Pour the beef stock over everything to create a moist, spiced mixture. Each ingredient brings its own personality, blending into a rich, hearty filling that’s truly the soul of this Traditional Scottish Haggis with Neeps and Tatties Recipe.
Step 2: Stuffing and Preparing the Casing
Once your mixture is well combined, it’s time to fill the cleaned sheep stomach or sausage casing. Pack the casing carefully but firmly with the filling, leaving some room for expansion during cooking. Seal the open end tightly with kitchen twine or pins. If you’re using a pudding basin, simply spoon the filling in and cover tightly with foil. This step requires a gentle hand to ensure your haggis cooks perfectly without bursting.
Step 3: Cooking the Haggis
Bring a large pot of water to a gentle boil, then reduce to a simmer. Submerge your prepared haggis and let it cook gently for around 2 hours, turning occasionally to ensure even cooking. The slow simmer allows all the spices and textures to meld beautifully. Your kitchen will start to smell like a traditional Scottish hearth—comforting and utterly inviting.
Step 4: Preparing the Neeps and Tatties
About 30 minutes before the haggis is ready, place the peeled and cubed turnips and potatoes into separate pots of salted boiling water. Cook until tender, about 20 minutes. Drain each, then mash separately using butter, salt, and pepper to taste. The neeps and tatties serve as the perfect mellow contrast and textural balance to the savory haggis.
How to Serve Traditional Scottish Haggis with Neeps and Tatties Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dash of malt vinegar can add a lively, fresh note to the plate. Some like a drizzle of rich, homemade gravy to lift each element with a glossy finish. Keep it simple and let the authentic flavors shine through.
Side Dishes
A crisp green salad or lightly sautéed seasonal vegetables complement the hearty haggis wonderfully. If you want to keep the meal traditionally Scottish, add a serving of cock-a-leekie soup or oatcakes alongside your plate for additional rustic charm.
Creative Ways to Present
For a delightful twist, try serving the haggis in individual ramekins or hollowed-out neeps. Alternatively, layer the neeps, tatties, and haggis in a casserole dish, bake lightly, and serve as a comforting, visually stunning assembly — a great way to showcase the distinct colors and textures of this Traditional Scottish Haggis with Neeps and Tatties Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any haggis, neeps, or tatties leftover, store them separately in airtight containers in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy traditional flavors with minimal effort later on.
Freezing
You can freeze the haggis uncooked in its casing or pudding basin for up to 2 months. Wrap it securely in plastic wrap and foil to prevent freezer burn. Once defrosted fully in the fridge overnight, cook it as usual. The neeps and tatties freeze best after cooking, so only freeze mashed portions if needed.
Reheating
Reheat leftover haggis gently in the oven at 325°F (160°C) until warmed through, or steam to retain moisture. For the neeps and tatties, warming on the stovetop with a little butter keeps the mash fluffy and delicious. Avoid microwaving as it can dry out these delicate sides.
FAQs
What can I substitute if I can’t find sheep offal?
Feel free to use lamb or beef liver mince as a substitute. While the flavor is slightly different, it maintains that rich, meaty essence critical to authentic haggis.
Is the sheep stomach necessary for this recipe?
Traditionally, yes, but you can use a large sausage casing or an oven-proof pudding basin covered with foil as alternatives. Each will yield great results; just be mindful of cooking times and sealing.
Can this recipe be made vegetarian?
While traditional haggis is meat-based, vegetarian versions exist using pulses, nuts, mushrooms, and oats. However, this Traditional Scottish Haggis with Neeps and Tatties Recipe focuses on the classic meat-filled version for that authentic flavor.
How spicy is the haggis?
The seasoning is warm and fragrant but not overwhelmingly spicy. The balance of black pepper and warm spices like nutmeg and coriander create a comforting spice profile without heat.
What are neeps and tatties exactly?
“Neeps” are mashed turnips or swede, while “tatties” are mashed potatoes — both classic Scottish side dishes that complement haggis perfectly with their mild sweetness and creamy texture.
Final Thoughts
I hope you’re just as excited to make this Traditional Scottish Haggis with Neeps and Tatties Recipe as I am to share it with you. It’s a dish that celebrates heritage, heartiness, and warm, satisfying flavors that bring people together. Once you’ve tried it, you’ll understand why this recipe holds such a special place in Scottish kitchens and, hopefully, yours too.
Print
Traditional Scottish Haggis with Neeps and Tatties Recipe
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 6 servings
- Category: Family Meals
- Method: Stovetop
- Cuisine: Scottish
Description
Traditional Scottish haggis is a rich and savory pudding made from spiced sheep offal, oats, and onions, traditionally encased in a sheep’s stomach and simmered to perfection. Served alongside buttery neeps (turnips) and tatties (potatoes), this hearty dish beautifully captures the robust flavors of Scottish cuisine.
Ingredients
Offal & Meats
- 1.1 lbs sheep heart, liver, and lungs (or substitute with lamb or liver mince)
- 0.44 lbs finely chopped beef or lamb suet
- 0.66 lbs lamb or beef mince (optional)
Grains & Binders
- 0.33 lbs toasted steel-cut oats
Vegetables & Aromatics
- 2 medium onions, finely chopped
Liquids
- 1 cup beef stock
Seasonings
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 1½ tsp salt
Casing
- 1 cleaned sheep stomach or large sausage casing (or alternatively an oven-proof pudding basin with foil cover)
Neeps & Tatties
- 1.1 lbs potatoes, peeled and cubed
- 1.1 lbs turnips (swede/rutabaga), peeled and cubed
- 0.11 lbs butter
- Salt and pepper, to taste
Instructions
- Prepare Meats and Ingredients: Begin by closely trimming the sheep heart, liver, and lungs of any excess fat and connective tissue, then finely chop or mince them. If using, prepare the lamb or beef mince and suet alongside the toasted steel-cut oats and finely chopped onions.
- Mix Haggis Filling: In a large bowl, combine the minced offal, suet, optional mince, toasted oats, and onions. Add the ground black pepper, ground coriander, ground nutmeg, ground allspice, and salt. Gradually stir in the beef stock to moisten the mixture evenly.
- Prepare Casing: Thoroughly clean the sheep stomach casing by rinsing it several times under cold water. Alternatively, prepare a large sausage casing or an oven-proof pudding basin lined with foil as a substitute.
- Stuff the Casing: Carefully fill the prepared casing with the haggis mixture, ensuring it is packed tightly but allowing room for expansion. Secure the open end with string or skewers to prevent leaks during cooking.
- Cook the Haggis: Place the filled casing in a large pot of simmering water, ensuring it is fully submerged. Poach gently for approximately 2 hours, maintaining a low simmer to prevent bursting. Remove carefully and let it rest briefly before slicing.
- Prepare Neeps and Tatties: While the haggis cooks, boil the cubed potatoes and turnips in salted water until tender, approximately 20-25 minutes. Drain and mash separately with butter, seasoning each with salt and pepper to taste.
- Serve: Slice the haggis and serve hot, accompanied by the creamy mashed neeps and tatties for a traditional Scottish meal experience.
Notes
- Ensure the casing is well cleaned to prevent any unwanted odors or flavors.
- To toast steel-cut oats, lightly brown them in a dry frying pan until fragrant to enhance their flavor.
- Haggis can be cooked in advance and reheated by steaming or simmering gently.
- For a vegetarian version, substitute the offal with lentils, mushrooms, and nuts, although this will alter the traditional flavor significantly.
- Use fresh spices for the best aromatic results.
- Always prick air bubbles from the casing before cooking to prevent bursting.
