Burns Night recipe: Traditional Haggis, Neeps & Tatties

Jeff Bland, executive chef at The Balmoral, gives us his delightful recipe for traditional Haggis, Neeps & Tatties, the perfect centrepiece for your Burns Supper.

Published: January 25, 2017
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Traditional Haggis, Neeps & Tatties

Scrub the potatoes and bake them whole in the skins in the oven at 180 degrees until cooked.

Remove from the oven and scoop out the flesh of the potatoes and pass through a fine sieve or potato ricer.

Add in the cream and butter and mix.

At the same time, peel and dice the turnip and cook in salted water then pass through a fine sieve or potato ricer.

Follow the butcher’s instructions for the haggis based on size.

Use a round metal ring and layer with one third of haggis layer followed by a third of mashed turnip before adding the mashed potatoes to fill the ring.

To heat put in a medium oven until warm. Make a stock from the port, red wine, sugar, garlic, thyme and salt.

Simmer in a pan together with the shallots until tender. Remove the tough outside layer when cooked.

Make a whisky sauce with the brown chicken stock and cream before adding the whisky at the end to taste.

Serve the timbale of haggis with 2 shallots and the whisky sauce.

Recipe: Hogmanay steak pie


• For more great Burns Supper recipes, details of events and celebrations taking place across Scotland, and other Burns-related fun including facts, games and videos, visit www.scotland.org/burns

Burns Night recipe: Traditional Cullen Skink

Tony Singh recipe: Haggis with a neeps and tattie tikki

Autumn recipe: Halloween pumpkin soup


  • 400g of haggis – purchased from a good quality butcher
  • 4 baking potatoes
  • 50g butter
  • 50g cream
  • 1 turnip
  • 8 shallots
  • 1 sprig of thyme
  • 3 cloves of garlic
  • 50g of sugar
  • salt
  • 200ml of red wine
  • 80ml of port
  • 500ml of brown chicken stock
  • 10ml of whisky
  • 200ml of cream
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