Haggis, Neeps, and Tatties
By MorrisonsCelebrate Burns Night with a classic dish. Our Haggis, Neeps, and Tatties recipe is the perfect way to honour the Scottish poet, Robert Burns.Time and servings
Total time
Prep time
Cooking time
Ingredients
10 total- Haggis
- 500g large potatoes
- 4g sea salt
- Butter
- 60ml milk, boiling
- Salt
- 1 large swede
- A pinch of nutmeg
- 1 large potato (for crisps)
- 10ml clarified butter
Method
8 stepsFor the tatties:
Step 1
Preheat oven to 180C/350F/gas mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top.
Step 2
Bake for an hour and a half or until soft.
Step 3
Once cooked, cut in half and scoop out the potato (this method will keep the mash dry) then slowly add the butter, milk and season, then set aside.
For the neeps:
Step 1
Peel and dice the swede, then cook in a pan of salted water until tender.
Step 2
Drain and mash with butter, salt and nutmeg and set aside.
For the potato crisp:
Step 1
Peel the potato and slice into thin strips.
Step 2
Mix with clarified butter and salt.
Step 3
Place in a non-stick pan in the shape you wish, then gently heat until crispy.