Haggis, neeps, and tatties
No dish is more symbolic of Scotland than haggis with neeps and tatties. This hearty trio is at the center of Scottish culinary tradition and cultural pride.
- Scotland Tours
- 2 min read
What Is Haggis?
Haggis is a savory pudding traditionally made from sheep’s offal (heart, liver, lungs) mixed with oatmeal, onions, suet, and spices. Historically encased in a sheep’s stomach, it is now often made with artificial casings. Despite its humble ingredients, it is flavorful, spicy, and deeply satisfying.
Neeps and Tatties
- Neeps: Scottish for turnips, though in practice it usually means mashed swede (rutabaga). They bring sweetness and balance.
- Tatties: Mashed potatoes, creamy and buttery, providing a hearty complement.
Burns Night Tradition
Haggis, neeps, and tatties are most famously enjoyed on Burns Night (January 25th), a celebration of Scotland’s national poet, Robert Burns. The haggis is ceremoniously piped into the room, followed by the recitation of Burns’ poem Address to a Haggis, before it is cut open and served.
How It’s Served
The dish is typically presented as a trio: a generous scoop of haggis, one of neeps, and one of tatties, often drizzled with a whisky cream sauce. It is as much about presentation and ritual as about flavor.
Vegetarian and Modern Variations
Vegetarian haggis, made with lentils, beans, and spices, has become popular and widely available, ensuring everyone can join the tradition.
Why Visitors Should Try It
Haggis, neeps, and tatties are more than just a meal—they are an experience of Scottish heritage, hospitality, and pride. Tasting it connects visitors to centuries of tradition and to the spirit of celebration that defines Scottish culture.