Haggis Mashed Potatoes and Turnips (Scottish Haggis, Tatties and Neeps)

There are a couple of special celebration nights in Scotland - Burns Night and Hogmanay - when the traditional dish of haggis, tatties, and neeps is served. Haggis is a famous Scottish preparation similar to black pudding in texture, made out of sheep's offal (lung, liver, heart), spices, onions, and suet, and cooked in the animal's stomach. Nowadays, it's normally cooked in casings rather than the stomach. It is always served with mashed potatoes (tatties) and mashed turnips (neeps). The haggis makes or breaks this recipe, so make sure you buy a good quality haggis, be it traditional meat or a vegetarian type.

2½-3½ lb haggis (1.2-1.5kg)
1¼ lb potatoes, peeled and roughly chopped (600 g)
1¼ lb turnips, peeled, roughly chopped (600 g)
1 pinch ground nutmeg, freshly grated
4 Tbsp. milk
4 Tbsp. butter
sea salt
black pepper, freshly ground

Cook the haggis first by placing the haggis in a large pot and cover with cold water. Cover the pan with a lid, bring to the boil, then reduce to a simmer and cook for 40 minutes per 1b (450 g).

While the haggis cooks, cook the potatoes and turnips.
 
For the Tatties:
Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the potatoes to the boil, reduce to a simmer and cook until tender (approximately 20 minutes). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash.

For the Neeps:
Place the turnips in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the turnips to the boil, reduce to a simmer and cook until tender (approximately 20 minutes). Drain the turnips and keep to one side. Add half of the butter and half the milk to the pan the turnips were cooked in. Melt the butter and warm the milk, add the cooked turnips and mash.

To Serve:
Once cooked, remove the haggis from the water, place on a serving dish and let rest for 5 minutes before cutting it open with scissors or a knife. Slice it and serve with tatties and neeps. A wee dram of Scotch whisky would be traditional to accompany this truly Scottish meal.

Makes 4 servings.