Haggis, Tatties and Neeps πŸ˜‹

What a horrid day, weatherwise. High winds, heavy rain and much colder…

This calls for the comfort food ‘big guns’ πŸ™‚ A big old plateful of Haggis, mashed potato and Swede lots of butter and pepper added, and dressed in a lake of gravy with shredded Savoy cabbage 😍 The mashed Swede and Potato is sometimes known as Clapshot, it’s a hug on a plate πŸ€—


Haggis is a Scottish delicacy, normally served on ‘Burns Night’ heralded by bagpipes and its own wonderful poem – I am not Scottish, so won’t pretend to know any more, but do thank Scotland for this dish 😊 For those of you not of our shores, Haggis is traditionally a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach, though now often in an artificial casing instead. Please don’t be put off by that description- it is delicious πŸ˜‹


I wrap the Haggis up in tin foil, and put into my smallest cast iron pot and 3/4 cover with boiling water, in with the lid and into the oven for an hour at 180.


Whilst the star attraction is getting ready, peel and dice a good sized Swede and a large Potato, the Swede will take a fair amount of time to soften enough for mashing, so start it off first, adding the potato 20 minutes later for another 20 minutes at a rolling boil Β – Β drain and add a good blob of butter, lots of ground black pepper and a sprinkle of good sea salt, and mash into a glorious golden and cream smooth mash.


I finely shred the cabbage and ‘stir fry’ with a little butter and a splash of water till vibrant green.

Remove the Haggis from its bath, take off the foil, and on a decent size plate, with a sharp knife slice it open, the gorgeous savoury mix will spill out and spoon the mix onto the serving dish, along with a good wodge of mash, cabbage and coat in gravy.


It should be a Whiskey sauce, but we don’t have any whiskey at the moment, if you do, heat some double cream, add a teaspoon of whole grain mustard, then a ‘dram’ of the good stuff (whiskey), heats for a minute the pour over the Haggis and Mash, obviously this would be in stead of the gravy πŸ‘

As I don’t have any beef stock, I am using gravy granules (shh don’t tell the purest police) – this meal is a proper Rib sticker, so do it justice – this isn’t for a diet day πŸ˜‡

Author: emptynestfulltum

Hi - I'm a 49 yo Mum to 3 kids - Jordan (23), Grace (21) and Max (19). And Wife to my lovely Husband, Dave and step mum to 4 fur babies, our cats Eric, Ernie, Cilla and Bobbie. We live on the beautiful Isle of Wight, Hubby and I were born here, and just love our home. As I hurtle towards 50, my life as a full time (working) parent is coming to an end, with my eldest 2 kids living their own lives, and my youngest who started University in September. I realised that this is not a time to be sad, but a time to take time to spend time on some of the things I enjoy doing - mainly cooking, crafting and creating Pinterest boards for said thing s :) This blog is just a way for me to record the next stages of our lives - I hope you enjoy my ramblings...

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