Mince neeps and tatties recipes

Sunday 25th January – Burns Night – what to make

Sunday 25th January – Burns Night – what to make

Burns Night - Haggis Neeps and Tatties. The event has a Burns theme and will include cookery demonstrations (and tasters of course), a wee ‘nip’ on arrival plus a great range of fresh seasonal produce and Burns night specials including
A Home-made Haggis for Burns' Night!

A Home-made Haggis for Burns' Night!

A traditional recipe for haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices
Step-by-step Haggis cooking tutorial

Step-by-step Haggis cooking tutorial

Here in Fife it is also traditional to serve minced beef with it too. A traditional Burn’s Supper is haggis, neeps (mashed turnip – actually it’s swede – but called neeps in Scotland) and tatties (mashed potatoes)
Haggis Shepherd's Pie with Scotch Lamb

Haggis Shepherd's Pie with Scotch Lamb

Add the Scotch Lamb Mince to the pan and stir gently until broken up and browned. I've often combined haggis with beef but it worked particularly well with the flavours of Scotch Lamb Mince
Of Haggis, Burns' Night and New Year's Resolutions

Of Haggis, Burns' Night and New Year's Resolutions

But the truth is that Haggis is no more than a kind of savoury pudding containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours
HAGGIS NEEPS & TATTIES

HAGGIS NEEPS & TATTIES

Haggis is sheeps heart, liver and lungs minced with onion, oatmeal, suet and spices. Some of the recipes are traditional and some not so traditional