Haggis, neeps and tatties is one of Scotland’s most loved comfort meals. This pie turns the traditional serving into a hearty oven-baked dish, with a rich haggis base, buttery mashed turnip, and a golden potato topping.

It is a warming family meal for colder evenings, Burns Night, or any day when you want a proper taste of home. The haggis brings depth and spice, the neeps add sweetness, and the tatties finish the dish with a soft, creamy topping.

Ingredients

1 Lisduggan Farm Haggis (1kg)
1kg Potatoes, peeled and chopped
600g Turnip or Swede, peeled and chopped
75g Butter, divided between the mash layers
100ml Milk or Cream
1 Large Onion, finely chopped
1 tbsp Oil or Butter, for frying
150ml Beef Stock or Onion Gravy
1 tsp Worcestershire Sauce, optional
Salt and Black Pepper to Taste
A small handful of fresh parsley, chopped, for garnish

Instructions/Method

Remove the haggis from the outer packaging. Place it into a saucepan of water, bring to the boil, then reduce the heat and simmer for 50 minutes.
While the haggis cooks, place the chopped potatoes in a large saucepan of salted water. Bring to the boil and cook for 15-20 minutes, or until soft.
In a separate saucepan, boil the turnip or swede for 20-25 minutes, or until tender.
Drain the potatoes well. Mash with 50g of butter, milk or cream, salt, and black pepper until smooth. Set aside.
Drain the turnip or swede. Mash with 25g of butter, salt, and black pepper. Set aside.
Preheat the oven to 190°C or 170°C fan.
Heat the oil or butter in a frying pan over medium heat. Add the onion and cook for 5-7 minutes until soft.
Carefully remove the cooked haggis from the water. Cut it open and spoon the haggis into the frying pan with the onion.
Add the beef stock or onion gravy. Stir gently until the haggis mixture is moist but not too loose. Add Worcestershire sauce if using.
Spoon the haggis mixture into the base of an ovenproof dish.
Spread the mashed turnip or swede over the haggis layer.
Spoon the mashed potato over the top and spread it evenly. Use a fork to rough up the surface so it browns well in the oven.
Bake for 25-30 minutes, or until the top is golden and the filling is hot.
Leave the pie to stand for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutritional Information

Calories: Approximately 620 kcal
Protein: 24g
Fat: 34g
Carbohydrates: 54g

Note: Nutritional values are based on an average serving size for a recipe that serves 4-6 people.

Haggis, Neeps and Tatties Pie is rich, filling, and full of familiar flavour. Serve it with peas, carrots, extra gravy, or a spoonful of brown sauce on the side. It is also a good make-ahead dish, as it can be assembled earlier in the day and baked when needed.