Haggis, neeps and tatties
The Burns Night supper with buttery mash, swede and a whisky cream sauce.
- Time1 hr 10
- LevelEasy
- Costabout £0.95 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Wrap the haggis in foil and bake for 50 minutes.
50 min - 2
Boil the swede and potatoes in separate pans for 20 minutes until tender.
20 min - 3
Drain the swede and mash with a third of the butter and black pepper. Mash the potatoes with the milk and the rest of the butter.
- 4
Melt a little butter in a small pan and cook the shallot for 4 minutes. Add the whisky and bubble for 1 minute.
4 min - 5
Pour in the cream and simmer for 4 minutes until slightly thick.
4 min - 6
Spoon the haggis out of its casing and serve with the neeps, tatties and sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.