Haggis, Neeps & Baked Tatties

A twist on a classic Scottish recipe from Stevie McLaughlin.

Cooking PotMETHOD

  1. Preheat your oven to 200°C.

  2. Brush the potatoes with the olive oil and a sprinkle of sea salt and bake the potatoes on an oven tray for 40-50 minutes.

  3. Remove from the oven and allow to cool until you can comfortably pick them up.

  4. Meanwhile, put the diced veg into a pot and cover the veg with cold water.

  5. Add a good pinch of salt and bring to the boil, simmering until tender (approx. 35 minutes).

  6. Drain the vegetables, discard the water & tip the vegetables back into the pot they were cooked in. Heat them on a low heat to allow them to dry out a little.

  7. Turn off the heat and mash the veg together with a potato masher. Fold 30g of the unsalted butter into the mix, add a little salt & pepper and keep warm until needed.

  8. Follow the heating instructions for the haggis – microwave is best! Have the haggis & neeps warm and ready for the next stage.

  9. When the potatoes are cool enough to handle, cut them lengthways in half and scoop out all the flesh into a bowl.

  10. Brush the empty potato ‘shells’ with some of the melted butter. Return the shells to the oven and bake until they turn golden inside and start to crispen – 8-10 mins approx.

  11. While the scooped potato flesh is still warm beat the remaining 50g unsalted butter into the potato and then fold the warm milk into the buttery mash. Add the chopped parsley and a little salt & pepper. Keep the mashed potato warm for the next stage.

  12. To assemble, spoon a layer of mashed neeps/carrots into the bottom of each ‘shell’. Top the neeps with a layer of warm crumbled haggis, smooth with the back of a spoon and finally, top the haggis with a generous topping of the buttery potato mash (don;t worry if it's a little spikey and uneven).

  13. Sprinkle each filled potato with the remaining melted butter and place them back into the oven, baking until the spikey edges have turned golden and crispy.

Recipe Photography by Carlo Paloni 

What you will need

Serves: 4

Preparation: 20 mins

Cooking: 110 mins

4 Large Albert Bartlett Rooster Potatoes
Light Olive Oil
Sea Salt
100g Melted Butter
200g Peeled & Diced Neeps
100g Peeled & Diced Carrot
80g Unsalted Butter
75ml Warm Milk
1 x 450g Haggis
1 tbsp Chopped Parsley
Salt & Pepper

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