Haggis, Neeps and Tatties Light
Scotland's national dish lightened — quality beef and oat haggis with swede mash and creamy potato, drizzled with whisky sauce. Burns Night classic with 40g protein.
📅December 15, 2025
10mPrep
30mCook
4Servings
⭐ 4.7Rating
🫖Nutrition Facts (per serving)
Protein 33%Fat 34%Carbs 33%
440kcalCalories
40gProtein
18gFat
40gCarbs
5gFiber
Ingredients
- 1.3 lbquality beef haggis
- 1.1 lbswede (neeps), peeled and diced
- 1.1 lbpotatoes (tatties), peeled
- 4 tbsplow-fat milk
- 15 gbutter
- 2 tbspScotch whisky
- 1.1 ozcrème fraîche (light)
- 1 to tastesalt and white pepper
Instructions
- Cook haggis per packet instructions (boil in bag or bake 30 min at 180°C).
- Boil swede and potatoes separately in salted water until tender; drain.
- Mash neeps with half the butter and seasoning. Mash tatties with milk, remaining butter, salt.
- For whisky sauce: warm whisky in small pan; reduce by half, stir in crème fraîche.
- Plate haggis flanked by neeps and tatties; drizzle with whisky sauce.
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