Haggis, Neeps and Tattie Pie is a thrifty way to stretch one haggis into a feast for eight people. This recipe is also a great way to introduce haggis to anyone who might be a little reluctant to try Scotland’s national dish.
What is Haggis?
Every food culture has some kind of sausage in its repertoire. Whether it is a Bratwurst from Germany, Chorizo from Spain or a Boudin in France. Haggis is the Scottish equivalent of a boiled sausage.
However, instead of using the intestine of the animal to make a long sausage, haggis was traditionally made in the cleaned ‘pluck’ or stomach so giving it a round shape.
Although natural casings are still used synthetic ones are also common. Haggis is made with offal usually lamb heart, liver, and lungs and bulked out with oatmeal, onions, suet, seasoning, and spices before cooking.
Can I use Vegetarian Haggis?
Yes, I have tried some excellent vegetarian haggis. You can substitute vegetarian haggis for traditional haggis in this recipe.
What are Neeps and Tatties?
Neeps are the Scottish dialect word for Turnips which is the name Scots give to the Swede or Rutabaga. The orange-fleshed vegetable with green or purple skin. Usually served mashed as in the photograph above.
Tatties are potatoes and a floury mashing potato is best for this recipe rather than a waxy salad potato. I use Maris Piper potatoes as they are an excellent all-rounder.
How to make Haggis Neeps and Tattie Pie
Peel the potatoes and the turnip (swede) and cut them into chunks. Boil each in a separate pan of salted water until they are just tender. Drain thoroughly and leave to cool for 15 minutes.
While the vegetables are cooking, make the pastry. Roll out two sheets of pastry to fit a baking sheet approximately 20 cm x 30 cm. Alternatively, you can use two sheets of ready-made shortcrust pastry.
Remove the casing from the haggis and cut it into dice. In a large bowl mix the haggis, turnip, and potato chunks with the whisky and cream.
Pile the mixture onto a sheet of shortcrust pastry laid on a baking tray. Brush the edges of the pastry with beaten egg.
Cover the mixture with another sheet of pastry and crimp the two sheets of pastry together to seal the pie.
Brush the top of the pie with beaten egg and make four holes in the top to let out the steam.
Bake for 30 – 40 minutes until the pastry is golden and the filling is cooked.
Serve in generous slices with gravy and cooked kale or savoy cabbage.
More Haggis Recipes from Farmersgirl Kitchen
The Ultimate Burns Supper – Recipes and Traditions. Everything you need to host your own Burns Supper to celebrate Scottish poet Robert Burns.
How to make Slow Cooker Haggis ‘Lasagne’ with no pasta. 
Use Vegetarian Haggis to make these delicious spicy Moroccan Vegetarian Scotch Eggs.
More Haggis Recipes
Veggie Haggis and Onion Chutney Toasties – Tinned Tomatoes
Haggis, Neeps and Tatties Stack with WHisky Sauce – Christina’s Cucina
Vegan Beer Battered Haggis Bites – Tinned Tomatoes
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Haggis, Neeps and Tattie Pie
Ingredients
For the pastry (or use two sheets of ready-made shortcrust pastry)
- 500 g plain flour
- 200 g butter diced
- 70 g lard or baking fat diced
- 1 tsp salt
- 2 eggs one whole and one egg yolk
For the filling
- 1 small haggis
- 1 small turnip swede, peeled and cut into 2cm dice
- 3 medium potatoes peeled and cut into 2cm dice
- 1 pack of shortcrust pastry sheets or make your own pastry
- 2 eggs
- 100 ml double cream
Instructions
- Heat the oven to 200 C.
- Simmer the turnip and potatoes in salted water until just starting to soften, about 5 minutes for the potato and about 10-15 for the turnip (swede).
To make the pastry
- Sift the flour into a bowl, rub in the fats with your fingertips until the flour mixture resembles breadcrumbs. Or whizz in a food processor.
- Add the salt and the beaten egg and mix to a dough, adding a little cold water if necessary. Try not to handle the dough too much as this makes it tough
- Divide the pastry into two pieces and roll out each piece on a lightly floured work surface to fit your baking tray.
- Open the haggis packaging, slice and dice the haggis and cook in the microwave according to the pack instructions.
- Mix the haggis, potato and turnip together with 1 egg, double cream and the whisky, if using.
- Line a medium baking tray with one sheet of pastry, brush around the edge with beaten egg. Add the filling mixture and cover with the other sheet of pastry, crimping the edges of the pastry to seal.
- Make two or three steam holes in the top of the pie and brush with more beaten egg.
- Bake the pie for 30-40 minutes until the top is golden brown. Serve sliced with green vegetables, you may also wish to serve gravy if you prefer.
belleau kitchen says
what a lovely idea… this looks gorgeous, I do love a good pie and this is a great way to eat haggis… it looks a little like a cornish pasty inside… a lovely thing… have a wonderful Burns Night x
Caroline Taylor says
I'm loving the new look Janice! Also really liking the Burns Night on a Budget, this pie is right up my street.
Galina Varese says
Very imaginative and inspired. Love pies.
Keep Calm and Fanny On says
Mmm, looks great, be good with veggie haggis 😉
Janice Pattie says
Thanks for the kind comments, Keep Calm and Fanny on, you are right, the pie would adapt perfectly for vegetarian's using veggie haggis.
Karen S Booth says
I LOVE this pie recipe Janice and I am sorry I may be too late for a slice, but I just thought I would pop over to say AWESOME recipe! Karen xxxx
Anonymous says
Sounds good, though I can't find haggis in this area (lower Alabama). I have heard my mother-in-law (who is Scottish (2nd gen. American) talk about it, my husband talks about it…I am open minded and would like to try this! The haggis, neeps (turnip?), and potatoes.
Christina | Christina's Cucina says
I’ve tried veggie haggis (wish it was called something else as it’s just a silly name!) and it it was really good! I can imagine this recipe is fab with both real and faux haggis! Looks wonderful! Thanks for including my recipe, too!
Janice Pattie says
Thanks, Christina. Yes, those meat-free versions are getting better every year. I’m not squeamish about food and where it comes from, but I know a lot of people who eat meat would not eat haggis. Such a shame as it’s so good.