Haggis, Neeps and Tatties

🛒 Ingredients

• Haggis (pre-cooked) 180 g · 450 kcal
• Swede (Rutabaga), cooked and mashed 180 g · 70 kcal
• Potatoes, cooked and mashed 180 g · 140 kcal
• Butter 10 g · 72 kcal
• Milk (whole) 20 g · 12 kcal

👨‍🍳 Instructions

1. Peel and dice swede (rutabaga) and potatoes separately. Boil each in salted water until very tender, approximately 20-30 minutes.
2. While vegetables cook, prepare the haggis according to package instructions, typically simmering in water or baking for 30-45 minutes until heated through.
3. Drain the cooked swede thoroughly, mash it well, and stir in half of the butter. Season with salt and pepper to taste.
4. Drain the cooked potatoes thoroughly, mash them until smooth, then beat in the remaining butter and milk. Season with salt and pepper to taste.
5. To serve, carefully remove the heated haggis from its casing, if applicable, and place a generous portion on a plate.
6. Serve immediately with equal portions of the mashed swede (neeps) and mashed potatoes (tatties) on the side.