Haggis, Neeps and Tatties in a Haggis Bake for an easy and tasty Burns Supper at home
Haggis, neeps and tatties needn’t only be for Burns Night. However, if you are celebrating, this is an easy-to-make and very easy-to-eat dish perfect for the winter weather.
All you need is haggis, turnip (or swede), potatoes, spring onions (also known as scallions or green onions) and cream. You can omit the spring onions if you wish, we liked the crispy and sweetness of the spring onions. Serve this comforting haggis bake alongside a dram of whisky to celebrate the bard’s birthday.
This haggis bake is almost like a dauphinoise, except we have pre-cooked the potatoes and turnip so that it wouldn’t take forever in the oven and hard potatoes are not good.
Whatever you are eating to celebrate Burns Night (25th January) – cheers!
Recipe for Haggis Bake
- 450 g Haggis traditional or vegetarian
- 500 g turnip or swede
- 750 g potatoes
- 5 spring onion sliced.
- 300 ml Single Cream
- Preheat your oven to 200c
- Wash then thinly slice your potatoes.
- Peel and thinly slice the turnip.
- Add to a large pot of boiling water, and cook until softened. The turnip will probably be harder than the potatoes as turnip takes longer to cook.
- Skin and roughly chop the haggis.
- Into a large ovenproof dish add a layer of potatoes.
- Add a layer of chopped haggis.
- Add a layer of turnip.
- Sprinkle generously with chopped spring onions.
- Pour over the cream
- Bake in the oven until the top is crispy.
- Serve on its own or with some oatcakes and some whisky sauce.