1 haggis

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.

Products used

Master Class Non-Stick Heavy Duty 20cm Saucepan 

Master Class Non-Stick Heavy Duty 18cm Saucepan 

Reo Stainless Steel Potato Masher