This iconic Scottish dish is traditionally served on Robert Burns Night, but enjoyed year-round. It consists of Haggis (a savory pudding of oats, meat, and spices), served alongside mashed Neeps (swede/rutabaga) and Tatties (potatoes).

Prep Time	Cook Time	Serves
20 minutes	1 hour 15 minutes (Simmering)	4

Part A: Ingredients

• Haggis: 1 (1 lb) Traditional Haggis (usually vacuum-sealed or canned).
• Neeps (Rutabaga/Swede): 1 large Rutabaga/Swede, peeled and cubed.
• Tatties (Potatoes): 4 medium Starchy Potatoes (e.g., Maris Piper or Russet), peeled and cubed.
• Dairy: 4 Tbsp Unsalted Butter, 1/4 cup Milk (or cream).
• Seasoning: Salt and freshly ground Black Pepper.
• Optional: A shot of Scotch whisky (for the cook and for serving).

Part B: Instructions

Step 1: Cook the Haggis

1. Remove the haggis from its outer packaging (but keep the skin/casing intact, if applicable).
2. Place the haggis in a large pot and cover with cold water.
3. Bring to a boil, then reduce the heat to a very gentle simmer. Cook for 1 hour 15 minutes (or according to package directions). Do not let the water boil vigorously, or the casing might burst.

Step 2: Prepare the Neeps and Tatties

1. Place the cubed rutabaga/swede in one pot and the cubed potatoes in another. Cover both with cold, salted water.
2. Bring both to a boil and cook until fork-tender (about 25-30 minutes for the rutabaga, 20 minutes for the potatoes).
3. Rutabaga/Neeps: Drain well. Mash with 2 Tbsp of butter, salt, and pepper until smooth.
4. Potatoes/Tatties: Drain well. Return the potatoes to the hot pot for 2 minutes to steam-dry. Mash them with the remaining 2 Tbsp of butter, the milk/cream, salt, and pepper until creamy.

Step 3: Assemble and Serve

1. Carefully remove the haggis from the water. Slice the casing open (or cut open the plastic wrap).
2. Scoop out a large mound of the haggis onto each plate.
3. Serve alongside equal mounds of the mashed neeps and the mashed tatties.
4. Traditional Serving: Serve immediately. Often, a small glass of Scotch whisky is poured and raised in a toast before eating.