Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
1 large swede, about 800g, peeled and diced
1.5kg Maris Piper potatoes, peeled and roughly chopped
1 x 375g sheet ready-rolled shortcrust pastry
75g butter
3 tbsp milk
1 x 454g haggis
100ml whisky
2 tbsp chopped parsley, optional
For the gravy
2 small onions, finely chopped
3 tbsp sunflower oil
1 tsp light brown sugar
2 tbsp plain flour
1 tsp tomato purée
600ml chicken stock
1 tbsp Worcestershire sauce
1 tbsp grain mustard
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Prepare to the end of step 5 up to 24 hours ahead. Allow an extra 10-15 minutes cooking time, to heat through completely from chilled.
Start off by cooking the swede and potatoes in separate pans of salted boiling water until tender. The swede will take 30-35 minutes, the potatoes about 20 minutes.
Meanwhile, use the pastry to line a deep 23cm tart tin or metal pie dish, rolling it out a little further first if needed. Trim off the excess, prick the base, and chill for 30 minutes. Preheat the oven to 190°C, fan 170°C, gas 5.
Drain the swede and potatoes and return them to their separate pans to steam dry for a couple of minutes. Add 25g butter and plenty of freshly grated nutmeg to the swede, and 40g butter to the potatoes, along with the milk. Mash the potatoes first, followed by the swede, seasoning to taste. Leave to cool slightly.
Place the tart case on a baking tray, and line with crumpled baking paper. Add some baking beans, then bake in the oven for 15 minutes. Lift out the beans and paper then return the tart tin to the oven for 10 minutes until the pastry looks crisp and dry. Remove from the oven.
Crumble the haggis into a bowl and mix in 50ml of whisky, and the parsley if using; stir to combine. Spoon into the tart case and press down to make an even layer. Add the swede as the next layer, followed by the mashed potato. Rough up the surface and dot with the remaining 10g butter.
Bake in the oven for 45-50 minutes until golden brown and piping hot in the centre; cover with foil if it is browning too much.
Meanwhile, for the gravy, cook the onions in the oil in a medium pan for 8-10 minutes until soft. Turn up the heat, sprinkle in the sugar and cook until starting to caramelise. Stir in the flour and tomato purée and cook for 2 minutes, stirring. Remove from the heat and gradually blend in the stock. Return to the heat and bring to a simmer, stirring until thickened. Leave to bubble for 10-15 minutes on a low heat. When ready to serve, add 50ml whisky, the Worcestershire sauce and mustard, and season to taste. Strain if you wish, then serve alongside the tart.
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winWin tickets to see The Phantom of the Opera, and a night at a four-star London hotel
Haggis is traditionally served with tatties and neeps. For the non-Scots amongst us, "tatties" are mashed potatoes and "neeps" are mashed swede. To make things more confusing, swedes are known by many other names depending on where you are from. They are sometimes called yellow turnips and known as rutabaga in America.
While it is eaten all year round, haggis is particularly associated with Burns Night, when it is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky).
While your haggis is cooking, bring to the boil another large pan of salted water simmer diced swede and potatoes until tender. The “neeps” and “tatties” are then slightly mashed with a knob of butter and served with a slice of the haggis. For a really glorious finishing touch, pour over a little gravy.
Although the most common way to eat haggis is accompanied with mashed neeps (turnips) and tatties (potatoes), along with a liberal glug of whisky cream sauce, there are other ways to savour Scotland's most famed food. On the more traditional side of things, you could try Balmoral Chicken.
In 1971, it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and phlegm may enter the lung during slaughter.
Haggis imports into the United States were prohibited in 1971 as part of a ban on the consumption of all livestock lungs. Authentic versions of old school haggis remain culinary contraband in the US, as hard to lay your hands on as Cuban cigars.
Neeps are what Scots, Irish and a lot of Northern English people call turnips - ie the big orange veg. Others call those a swede. The wee white ones - whether you call those a turnip or not - are not part of a 'neeps and tatties' recipe.
Scotland's iconic dish began as a nod to the necessities of harder times, when using as much as possible of a slain animal was essential. But while some cuts of meat could be salted or dried for preservation if not eaten immediately, internal organs were far more perishable.
What does haggis taste like? Haggis is like a crumbly sausage, with a coarse oaty texture and a warming peppery flavour. It's most commonly served with neeps (mashed turnip) and tatties (mashed potato) and washed down with a wee dram of your favourite whisky.
And as for the dubious habit of pouring neat whisky over haggis, we can only assume that has been a necessity when faced with extremely inferior haggis! Without sounding unpatriotic – we suggest that haggis should have a fling or two with a pint of beer.
While most self-respecting Scots would say that whisky should be the drink of choice for haggis, if your preference is for grape rather than grain, try fruity spice-laden Rhônes or something a little more exotic from Greece or the Lebanon for reds; spicy Alsace pinot gris would work well for whites.
Haggis has a very meaty flavour which is rich and even slightly metallic due to the offal. The oats and onions add both sweetness and texture. Then you get a nice punch of heat from the black pepper and the other spices used.
How to serve haggis. Serve hot with neeps & tatties and whisky cream sauce. Haggis also works well with leeks or carrots. For pudding, follow your haggis main with our clootie dumpling or another classic Scottish dessert, cranachan.
haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep's stomach and boiled.
Haggis is then served either as the main course or an intermediate course. The haggis is accompanied by champit tatties (mashed potato) and neeps (mashed turnip).
Burns Night is a time to enjoy Scottish traditions and celebrate the renowned poet Robert Burns with a classic combination of haggis, neeps, tatties, some reciting of poetry, and maybe even a warming dram.
Simply lamb, beef, oats, onions and spices, nothing more, nothing less. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives.
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Prep time: 45 mins
