Haggis Neeps and Baked Tatties
Michelin-starred chef Stevie McLaughlin has kindly shared his take on a very Scottish dish. And the tasty-looking shot? That’s courtesy of photographer Carlo Paloni.
Serves 4 Total Time 2hrs 10 mins
- 4 large Albert Bartlett Rooster Potatoes
- Light olive oil
- Pinch of sea salt
- 100g butter, melted
- 200g neeps (turnips or swedes), peeled and diced
- 100g carrot, peeled and diced
- 80g unsalted butter
- 75ml warm milk
- 1 x 450g haggis
- 1 tbsp parsley, chopped
- Salt and pepper, to taste
- Preheat the oven to 200°C. Place the potatoes on an oven tray, brush with the olive oil and a sprinkle of sea salt, then bake for 40–50 minutes.
- Remove from the oven and allow to cool until you can comfortably pick them up. Meanwhile, put the diced veg into a pot and cover the veg with cold water.
- Add a good pinch of salt and bring to the boil, simmering until tender (about 35 minutes).
- Drain the vegetables, discard the water and tip the vegetables back into the pot they were cooked in. Heat them on a low heat to allow them to dry out a little.
- Turn off the heat and mash the veg together with a potato masher. Fold 30g of the unsalted butter into the mix, add a little salt and pepper and keep warm until needed.
- Follow the heating instructions for the haggis (microwave is the best option). Have the haggis and neeps warm and ready for the next stage.
- When the potatoes are cool enough to handle, cut them lengthways in half and scoop out all the flesh into a bowl.
- Brush the empty potato shells with some of the melted butter. Return the shells to the oven and bake until they turn golden inside (about 8–10 minutes)
- While the scooped potato flesh is still warm, beat the remaining 50g unsalted butter into the potato and then fold the warm milk into the buttery mash.
- Add the chopped parsley and a little salt and pepper. Keep the mashed potato warm for the next stage.
- To assemble, spoon a layer of mashed neeps/carrots into the bottom of each potato shell. Top the neeps with a layer of warm crumbled haggis, smooth with the back of a spoon and finally, top the haggis with a generous topping of the buttery potato mash (don’t worry if it’s a little spiky and uneven).
- Sprinkle each filled potato with the remaining melted butter and place them back into the oven, baking until the spiky edges have turned golden and crispy.