Main Course · Dinner · British ·

Smoky Scottish Haggis with Neeps and Tatties

Name: Smoky Scottish Haggis with Neeps and Tatties
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Sheep's stomach, 1, cleaned thoroughly; Lamb liver, 1 lb, finely minced; Lamb heart, 1 lb, finely minced; Oatmeal, 1 lb, toasted; Ground black pepper, 1 tsp; Ground coriander seeds, 1 tsp; Ground nutmeg, 1 tsp; Smoked paprika, 1 tsp; Salt, to taste; Onion, 1, finely chopped; Beef stock, ½ cup; Turnips, 2 large, peeled and cubed; Butter, 1 tbsp; Salt and pepper, to taste; Potatoes, 4 large, peeled and cubed; Butter, 2 tbsp; Cream, ¼ cup; Salt and pepper, to taste; Whisky, ½ cup; Beef stock, 1 cup; Flour, 1 tbsp; Butter, 1 tbsp

Experience a touch of Scotland with this rich and earthy haggis paired perfectly with creamy mashed potatoes and sweet turnips.

4.1(494 reviews)

·By Ethan Brooks·October 20, 2025

Smoky Scottish Haggis with Neeps and Tatties — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Haggis

For the Neeps

For the Tatties

For the Sauce

Nutrition

Per serving

Calories: 1080 kcal
Protein: 70.25 g
Carbs: 132.5 g
Fat: 45 g
Fiber: 17.5 g

Whole recipe

Total

Calories: 4319 kcal
Protein: 281 g
Carbs: 530 g
Fat: 180 g
Fiber: 70 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Sheep's stomach 1, cleaned thoroughly	0	0	0	0	0
Lamb liver 1 lb, finely minced	520	73	12	22	0
Lamb heart 1 lb, finely minced	920	112	0	48	0
Oatmeal 1 lb, toasted	1777	68	311	36	48
Ground black pepper 1 tsp	6	0	1	0	1
Ground coriander seeds 1 tsp	5	0	1	0	1
Ground nutmeg 1 tsp	12	0	1	1	1
Smoked paprika 1 tsp	6	0	1	0	1
Salt to taste	0	0	0	0	0
Onion 1, finely chopped	44	1	10	0	1
Beef stock ½ cup	20	2	2	1	0
Turnips 2 large, peeled and cubed	80	2	18	0	6
Butter 1 tbsp	102	0	0	12	0
Salt and pepper to taste	0	0	0	0	0
Potatoes 4 large, peeled and cubed	680	16	160	0	12
Butter 2 tbsp	204	0	0	24	0
Cream ¼ cup	208	2	3	22	0
Salt and pepper to taste	0	0	0	0	0
Whisky ½ cup	565	0	0	0	0
Beef stock 1 cup	40	4	4	2	0
Flour 1 tbsp	28	1	6	0	0
Butter 1 tbsp	102	0	0	12	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Haggis Filling

1
Combine ingredients
Combine minced lamb liver and heart, toasted oatmeal, chopped onion and spices in a large bowl.
Tip: Toast the oatmeal beforehand for added texture in the haggis.
2
Add beef stock
Gradually add beef stock until the mixture is well-moistened.
3
Rest mixture
Let the mixture sit for 1–2 hours for flavors to meld.

Preparing the Neeps and Tatties

1
Cook turnips
Boil the cubed turnips in salted water until tender, about 20 minutes, then mash with butter.
2
Cook potatoes
In a separate pot, boil the cubed potatoes in salted water until soft, about 20 minutes, then mash with butter and cream.
3
Season
Season both the neeps and tatties with salt and pepper to taste.

How to Make Smoky Scottish Haggis with Neeps and Tatties

Total time: 4 h · Yields 4 servings

1
Stuff the Haggis
Carefully fill the cleaned sheep's stomach with the marinated mixture, leaving room to tie off ends without bursting.
2
Simmer the Haggis
Submerge the stuffed haggis in a pot of boiling water and simmer gently for 2 hours.
3
Prepare the Whisky Sauce
In a pan, melt butter, whisk in flour, add whisky and beef stock, and simmer until thickened.