Haggis and bashed neeps

What could be more Scottish than haggis? Shirley Spear of the Three Chimneys restaurant in Skye serves it simply poached alongside sweet turnips and mash
Haggis and bashed neeps
  • Rating:
  • Serves: 4
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 small haggis
  • 1 large turnip, peeled and quartered
  • 2 knobs butter
  • 1 tsp caster sugar
  • 2 splashes whole milk
  • 4 potatoes, peeled and quartered

Tips and Suggestions

Haggis can be bought from good butchers shops and vegetarian versions are also available.


1. For the haggis: bring a large saucepan of water to the boil, then place the haggis in the pan and turn the heat down immediately. The water should only simmer, not boil, to ensure that the case doesnt burst. Poach until cooked as a guide, a 1kg haggis takes around 75 minutes.

2. For the neeps: meanwhile, bring a saucepan of water to the boil, add the turnip chunks, reduce the heat to a simmer and boil for 25 minutes or until soft. Drain and mash the turnip with a little butter. Add the sugar and season to taste with salt and pepper.

3. For the tatties after you've put the turnip on, place the potatoes in a pan of cold water. Bring to the boil and allow to cook for about 20 minutes, until tender. Drain and mash with a little butter and milk to get a smooth, creamy consistency. Season to taste with salt and pepper.

4. To serve: slice the haggis, divide between four plates and add a dollop of the neeps and tatties.

Recipe supplied by Visit Scotland

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