Haggis, Neeps and Tatties

If you like white pudding, you'll like this.


  • 1 haggis (raw or cooked) you can order from your butcher, or online
  • 2 turnips (peeled and chopped)
  • 4 large potatoes (peeled and chopped)
  • 0.50 onion (finely diced)
  • 0.50 onion (peeled and studded with cloves)
  • 0.50 cup buttermilk
  • 0.50 cup cream
  • 50 g butter
  • 2 bay leaves


  1. In a large pot place the haggis in some water and cover.
  2. Add the bay leaves, and studded onion.
  3. Season.
  4. If the haggis is cooked, simmer for 20 minutes to heat through.
  5. If the haggis is raw, simmer for 1-11/2 hours depending on size.
  6. Be sure not to boil the haggis as this will cause it to burst.
  7. Remove from pot and serve immediately.
  8. For the Neeps and Tatties:
  9. Cook the turnip in water, when cooked crush with a fork.
  10. Add cream and seasoning.
  11. Cook the potato in water and when cooked crush with a fork.
  12. Add the buttermilk and diced onion.
  13. To Serve:
  14. Slit the top of the haggis parcel and top with a knob of butter, serve with the neeps and tatties on the side.


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