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Tom Kitchin's haggis, neeps and tatties

Recipe: Haggis, neeps and tatties

Published: March 7, 2015
Categories: ,

For the tatties: Preheat the oven to 180C/Gas Mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top. Bake for 1½ hours or until the potatoes are soft. Once cooked, cut in half and scoop out the potato, then slowly add the butter, milk and season. Set aside.

For the neeps: Peel and dice the neep, then cook in a pan of salted water until tender. Drain and mash with butter, salt and nutmeg and set aside.

For the potato crisp: Peel the potato and slice into thin strips. Mix with clarified butter and salt. Place into a non-stick pan in the shape you wish, and then gently heat until crispy.

For the haggis: Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for two to three hours.

To serve: Open the haggis and serve with equal amounts of neeps and tatties, crispy potato and a wee dram.


  • 500g haggis
  • 500g large potatoes
  • 60ml milk – boiling
  • 50g butter
  • 400g sea salt
  • 1 large neep
  • 50g butter
  • pinch of nutmeg
  • 1 large potato
  • 10ml clarified butter
  • salt
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