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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


  1. 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.
  2. 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.
  3. Add a good pinch of salt and bring to the boil, simmering until tender (about 35 minutes).
  4. 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.
  5. 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.
  6. Follow the heating instructions for the haggis (microwave is the best option). Have the haggis and neeps warm and ready for the next stage.
  7. When the potatoes are cool enough to handle, cut them lengthways in half and scoop out all the flesh into a bowl.
  8. 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)
  9. 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.
  10. Add the chopped parsley and a little salt and pepper. Keep the mashed potato warm for the next stage.
  11. 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).
  12. 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.
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