This Haggis neeps and tatties pie is hearty, warming and so comforting! It’s perfect for a Burns Night Celebration or a chilly Winter’s Day.
On Thursday evening, many people will raise a glass (of whisky, of course) to celebrate the life of Scottish poet Robert Burns. A typical Burns Night celebration includes traditional Scottish dancing, reciting Burns poems and of course, haggis!
The haggis is accompanied by a piper, who “pipes in” the haggis while everyone in attendance stands and claps in time to the music. Then everyone sits down as the chosen speaker prepares to recite “address to a haggis.”
The haggis is cut open to dramatic effect when the speaker says the words ‘an cut you up wi’ ready slight’ and a toast is made to the haggis before serving.
If, like me, you haven’t been invited to a grand Burns Supper (boo!) then I have the perfect cosy, stay at home Burns Night supper for you – my haggis, neeps and tatties pie.
How to make it
Please keep scrolling to find a printable recipe card with ingredient amounts and detailed instructions on how to make this recipe.
Step one – Start by making the mince for the filling. I use my regular mince recipe and often find it easier to make it the day before I’m making the pie. You don’t have to do this, but I think mince always tastes better the next day.
While the mince is simmering away, cook the haggis, neep and tatties. You can either cook the haggis in a steamer for about one hour or microwave it (you’ll need to refer to the packet instructions).
I find it easiest to cook the neep in the microwave. I learned this nifty trick from Foodie Quine – it’s a game-changer.
Step two – Prick it all over with a fork (like you would for a baked potato), place on a microwave safe plate and cook on full power for about 15 minutes, then turn it over and cook for a further 10-15 minutes or until it is soft. Please note that the cooking time will vary depending on your microwave.
Time Saving Tip – to make this recipe even easier, buy a tub of ready made mashed neep – you won’t need to heat it up before adding to the pie – just add it straight from the packet.
Step three – Cook the tatties for the mash. I don’t think anyone needs a recipe for mash, but just in case, here’s my go-to mashed tatties recipe (or scroll down to find the recipe card).
Once the neep is cool enough to handle, cut off the top. The flesh should be very soft – you should be able to scoop it out using a spoon. Place the flesh in a bowl with about 25g butter and mash well, then season to taste with salt and pepper.
Mash the tatties with plenty of butter and season well with salt and pepper.
Step four – When the haggis is cool enough to handle, break it up into medium-sized pieces. Don’t worry if some of it crumbles into smaller pieces – it won’t matter.
Step five – Place the cooked mince into a large pie dish, then top with layers of the cooked haggis, mashed neeps and mashed tatties.
Step six – Cook the pie at 180C/160Fan for 35-40 minutes or until the mashed tattie top is golden, crispy and piping hot.
I love haggis too much to only have it once a year – this pie is proper Winter comfort food!
serving suggestions
I serve this haggis pie with either peas, green beans or kale. These honey mustard roasted carrots and parsnips would also make a great side dish.
If you want to indulge and make it a little bit more special, a jug of whisky cream sauce on the side is always a good idea. It’s rich but heavenly!
hosting a burns night supper?
If you’re looking for a perfect starter to serve at your Burns night supper, here are a few suggestions:
- Tattie Soup
- Cullen Skink
- Vegetable Scotch Broth
When it comes to Scottish desserts, a traditional Cranachan is a classic choice and can be made in advance.
A slice of Dundee cake and a couple of pieces of sweet, crumbly Scottish tablet with tea, coffee or better still, a dram or two would round off the night in true Scottish style!
More Scottish recipes for celebrating Burns Night
- Scottish Shortbread
- Scottish mince round
- Empire biscuits
- Scottish Steak Pie
- Treacle Scones
Haggis, Neeps and Tatties pie
Yield: serves 6, generously
Prep Time: 50 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours
Haggis, neeps and tatties pie - a delicious Scottish variation on a traditional cottage pie! It's perfect for a Burns Night celebration and can be made in advance.
Ingredients
- 500 g minced beef
- 1/2 tbsp plain flour
- 1 Oxo cube
- 1 large onion, peeled and finely chopped
- 1 large carrot, peeled and finely diced
- 1/2 tbsp Worcestershire sauce
- 3/4pint beef stock, to be honest, I use Bisto but any beef stock you like is fine
- 400g haggis
- 1.5 kg bag potatoes, peeled and cut into even sized pieces
- 1 small neep/turnip/swede, peeled and diced (or buy it ready mashed - I loathe cutting neeps!)
- 75 g Butter for the mash, a splash of milk and salt and freshly ground black pepper
- 1/2 tbsp olive oil, salt and freshly ground black pepper for the neeps
Instructions
- Place a large saucepan on a medium-high heat. When the pan is hot, tip in the mince and cook until browned. Add the flour to the mince and cook for one minute. Crumble in the Oxo cube and add the diced onion and carrot. Add the Worcestershire sauce, the beef stock, a little salt and pepper and simmer for 30-45 minutes. Keep an eye on the pan so the mince doesn't get too dry - you might need to add a little more stock.
- While the mince is cooking, cook the haggis, tatties and neep (if you aren't using pre-made neep.)
- Cook the haggis according to the packet instructions either in a steamer or microwave. When the haggis is cool enough to handle, remove all the packaging and break it up into medium sized pieces. Don't worry if it inevitably crumbles in smaller pieces - it won't make any difference.
- Place the tatties in a large pan and cover with water. Place the diced neep in a saucepan and cover with water. Place both pans on a high heat and bring to the boil, then turn the heat down and simmer for about 20 minutes or until the tatties and neep are both very soft. The neep *might* need 5 minutes longer. Drain the tatties and mash well with the butter and milk. Add some salt and pepper to taste. *Please see notes below on how to cook the neep in the microwave instead*
- Drain the cooked neep, add 1 tablespoon good quality olive oil or about 25g butter and mash well. Season with salt and plenty of freshly ground black pepper. *I've been informed by people in the know that a wee nip of whisky is a very good addition here. I've yet to try it, so let me know if you do!*
- When you're ready to assemble and cook the pie, preheat the oven to 180C/160Fan/Gas Mark 4.
- Place the cooked mince into a large ovenproof gratin/casserole dish. Top with the crumbled haggis, then the mashed neep, then the mashed tatties. Rough up the top with a fork to get those lovely crispy bits.
- Cook the pie for 35-40 minutes or until bubbling, golden and piping hot. Serve with seasonal greens.
Notes
Everyone in Scotland has their own way of making mince - this is the way I've been making it for years and my family love it. If you want to stick to your own recipe, please do!
I often make the mince in advance, let it cool and pop in the fridge to save time later, plus I think it tastes better if it’s reheated later on or the next day.
To cook the neep in the microwave, prick it all over with a fork (like you would for a baked potato), place on a microwave safe plate, cook on full power for about 15 minutes, then turn it over and cook for a further 10-15 minutes or until it is soft. Please note that the cooking time will vary depending on your microwave.
Once the neep is cool enough to handle, cut off the top. The flesh should be very soft - you should be able to scoop it out using a spoon. Place the flesh in a bowl with about 25g butter and mash well, then season to taste with salt and pepper.
If you wanted to make your life easier (and let's face it, who doesn't?) buy a tub of ready made mashed neep from the supermarket. You won't need to heat it up before adding to the pie - just add it straight from the packet.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 772Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 228mgSodium: 414mgCarbohydrates: 63gFiber: 7gSugar: 7gProtein: 40g
Calories and nutritional information is calculated by a third party application and should be used as indicative figures only.
