Haggis Neeps and tattoos served

Serves 10

Prep time 30 min Cook time 50 min

  • Haggis – 800gm
  • Potato- 1kg
  • Diced Swede – 800g
  • Salted Butter – 200g
  • Double Cream – 50ml
  • White Pepper – 1g
  • Cooking Salt – 1g

1. Cook the haggis as per instructions.

2. Place the potatoes into a pan and cook until tender.

3. Cook the swede until it is piping hot. 

4. Drain the potatoes and swede. In separate pans, mash.

5. In the potato pan, add half of the butter and cream and fold through. Season to taste.

6. In the swede pan, add the remaining butter and season to taste.

7. Remove the haggis from the skin and serve along with the potatoes and swede.