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Haggis, neeps and tatties recipe



Haggis, neeps and tatties recipe from muddyboots

nut free kids can help
Category Meat recipes
Serves2-6
Prep time15 mins
Cook time20 mins

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
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Ingredients

Large haggis
Maris Piper potatoes (peeled and chopped up)
Swede or turnip (peeled and chopped up)
Milk
Knob of butter
Pinch of salt and ground pepper

Method

1. Cook the haggis (according to the packet or butcher). Once it's cooked, split it open with a knife or scissors.
2. Boil the potatoes and swede/turnip separately until they're really soft. Add milk, butter, pinch of salt and ground pepper to each and mash until soft.
Serve separately. You might want to add some greens and/or gravy.

gransnetter Reviews

From: annemac101 on Fri 25-Jan-13 10:31:16 Overall rating: 0.0
Olof course Im having this tonight as I live in Scotland but I want to find a recipie for whisky sauce.
From: Lancashirelass on Mon 21-Jan-13 11:09:32 Overall rating: 0.0
I've always cooked and mashed the potatoes and neeps together, but having researched I now see this is the Welsh version 'Punchnep'. It is delicious!!!
From: muddyboots on Tue 08-Jan-13 14:31:20 Overall rating: 0.0