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Classic Haggis, Neeps and Tatties with Whisky Gravy

Perfect for Burns Supper.

1 hr


Serves 4

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ingredient icon Ingredients

You will need:

  • 200g rooster potatoes, peeled and cut into even-sized pieces
  • 3 tbsp warm milk or cream
  • 40g unsalted butter
  • sea salt and freshly ground black pepper
  • 1 Nick Nairn haggis, cooked according to the pack instructions
  • 800g turnip, peeled and cut into even-sized pieces (by the time

For the gravy

  • 100ml chicken stock
  • knob of butter
  • dash whisky
  • salt and freshly ground black pepper


  • Place the potatoes into a pan of salted cold water and bring to the boil. Reduce to a simmer and cook gently for approximately 20 minutes. Check the tenderness – the point of a sharp knife should feel little resistance when pushed into the potato. Drain in a colander and return to the pan to dry out over a low heat for a minute. Mash them with a potato masher or pass through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk or cream, then the butter vigorously, making the mash light and fluffy. Do the same to mash the turnip – minus the cream or milk.

    To make the gravy, reduce the chicken stock and whisky in a pan over a high heat to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.

    Heat the haggis thoroughly according to the instructions and serve arranged neatly on warm plates between a helping of neeps and a helping of tatties and a little gravy spooned onto each plate (with an additional dram on the side if you fancy).