Serves: 1

Haggis, neeps and tatties

FG 7 | CC 10

Haggis neeps and tatties

Haggis, neeps and tatties

Serves 6: FG 7 using 1 GC / CC 10

  • 500 g haggis
  • 450 g potatoes
  • 400 g turnips
  1. Peel and cut the potatoes and turnips into chunks.
  2. Place the haggis in a large pan of boiling water and cook according to the packet instructions.
  3. Cook the turnips and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
  4. Return the turnips to the pan and mash .Season to taste.

  5. Mash the potatoes until quite smooth, seasoning to taste.

  6. Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes and serve.