Dinner · 90 min · british

Haggis, Neeps and Tatties

This is the kind of British dinner you’ll make on repeat — haggis and rutabagas (or turnip), 90 minutes, big payoff. The macros do the talking: 26g protein, 58g carbs, and 32g fat in every 640-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 lb Haggis
• 600 g Rutabagas (or turnip)
• 2 lb Potatoes
• 5 tbsp Butter
• 0.5 cup Milk
• 0.25 tsp Nutmeg
• 1 cup Whisky cream sauce

Steps

1. Simmer the haggis in its casing in gently bubbling water for 60 to 75 minutes, following the package directions. Never pierce it — the casing holds everything together.
2. Boil the rutabagas (neeps) and potatoes (tatties) separately until completely tender. Mash each with butter, warm milk, salt, and nutmeg until smooth.
3. Warm the whisky cream sauce gently.
4. To serve, cut open the haggis at the table with ceremony — addressing it with Burns’s poem is traditional on January 25th and encouraged year-round.
5. Plate mounds of haggis, neeps, and tatties with the sauce over. Rich, peppery, and deeply satisfying; the national dish of Scotland for good reason.

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