Fridge Friend Recipes
Haggis neeps and tatties recipe
A traditional Scottish dinner of haggis with mashed swede and mashed potatoes, often served for Burns Night.
45 min · Easy · Scottish Jump to method
Ingredients
- 1 large haggis, about 500 g haggis
- 600 g swede
- 800 g floury potatoes potatoes
- 40 g butter
- 100 ml milk
- 1 tsp salt
- 1/2 tsp black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 492 kcal |
| Protein | 17.5 g |
| Carbohydrates | 59 g |
| Fat | 21.2 g |
| Saturated fat | 10.2 g |
| Fibre | 7.6 g |
| Sugar | 5.8 g |
| Sodium | 1010 mg |
Why this works
A hearty, energy-dense traditional dish with moderate fibre and protein, but relatively high saturated fat and sodium.
Fibre from swede and potatoes. Swede and potato contribute a useful amount of fibre, supporting digestive health and satiety.
Potassium and vitamin C. The swede and potatoes provide potassium, and swede also adds some vitamin C, though levels reduce with cooking.
Sodium and saturated fat concern. Haggis, added salt and butter make this dish relatively high in sodium and saturated fat.
Method
- Cook the haggis according to the packet instructions for the stated time.
- Peel and chop the potatoes and swede into even chunks.
- Put the potatoes into a pan of salted water and simmer for 15 to 20 minutes until tender.
- Put the swede into a second pan of salted water and simmer for 20 to 25 minutes until tender.
- Drain the potatoes well, then mash with half the butter and a splash of milk until smooth.
- Drain the swede well, then mash with the remaining butter and season with salt and black pepper.
- Warm the haggis for 5 minutes if needed, then serve with the neeps and tatties.
- Spoon over any juices from the haggis and serve hot.
Other Haggis Recipes
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