400g Swede (Neeps)
500g Potatoes tatties (Tatties)
Salt and pepper to taste
Bring a large saucepan of water to the boil. Place the haggis in the pan and simmer gently. For a 2lb haggis simmer for around 75 to 90 minutes.
Peel your Neeps and Tatties. Boil them in individual saucepans until tender. Mash both the Neeps and Tatties with a generous amount of butter and milk. Add salt and pepper to taste.
Once your haggis is ready, serve with your Neeps and Tatties for a traditional Burns supper.
Master Class Non-Stick Heavy Duty 20cm Saucepan
Master Class Non-Stick Heavy Duty 18cm Saucepan