Recipe: Gluten Free Haggis, Neeps & Tatties

Macsween Haggis
Haggis, neeps and tatties

The UK’s leading producer of haggis, Macsween, has expanded its range to include a gluten free haggis, certified by Coeliac UK.  The Macsween gluten free haggis is packed with the same flavour and richness as their traditional haggis but uses gluten-free oats as an alternative.

To celebrate, here is a recipe for a gluten-free version of the celebrated traditional Scottish dish – haggis, neeps and tatties.*

Whisky is also gluten-free, so your Burns’ Night celebration should be a good one.

Ingredients:

For the haggis

 For the neeps

  • turnips (‘neeps’) 400g
  • butter 50g

 For the tatties

  • potato 450g
  • butter 50g
  • sea salt

 

 

Method

  • STEP 1

Cook the haggis. Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for 2–3 hours.

  • STEP 2

Meanwhile, cook the turnips (or swedes) and potatoes in separate pans of boiling water for 20-25 minutes. Drain the vegetables separately.

  • STEP 3

Return the turnips to the pan and add 50gs of butter. Mash, although leave a little texture. Season to taste.

  • STEP 4

Return the tatties to the pan too, melt 50g of butter. Mash until silkie smooth.

  • STEP 5

Remove the cooked haggis, cut open and place a spoonful on each plate. Compliment with a dollop of neeps and tatties. Serve

Looking for more gluten-free haggis recipe ideas?

Tom Kitchin Recipe
Chef Tom Kitchin’s take on this Scottish classic should certainly be enjoyed on Burns Night. Image: Olive Magazine

For a contemporary take on this dish, try Tom Kitchen’s gluten-free haggis cakes with pickled neeps..

macs_gf_recipe_02
A delicious alternative to the traditional Gluten Free Haggis, Neeps and Tatties. Image: Macsween

Macsween also suggests a gluten-free haggis koftas recipe which is a great dish to serve guests.

 

*Please remember that, in order to avoid cross-contamination, it is important that the equipment you use hasn’t touched anything that contains gluten.

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