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    Haggis with Potato and Parsnip Mash

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    Haggis with Potato and Parsnip Mash

    The traditional fare for Burns' Night on 25th January is haggis with champit tatties and bashed neeps (boiled potatoes and mashed turnip). We have replaced the neeps with another tasty root vegetable, parsnip, to make a wonderful warming dish for late winter days. The haggis is already cooked and simply needs reheating, either on the hob or in the oven. If you are cooking for a number of people, larger haggis are available from the prepacked delicatessen department. Both 3lb and 5lb Castle MacLellan haggis are available to order throughout the year.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 2 - 3


    • 1 x 450g Castle MacLellan haggis
    • 375g parsnips, peeled and cut into small chunks
    • For the potato and parsnip mash:
    • 750g floury potatoes such as Kerrs Pink, Romano or King Edward, cut into chunks
    • 125ml warm milk
    • 2tbsp double cream
    • Salt & freshly ground black pepper


    1. Remove the outer plastic wrapping from the haggis. Wrap in foil.
    2. Place in a pan, cover with water, bring almost to the boil and simmer very gently for 45-50 minutes or until piping hot. Take care not to let it boil otherwise the skin could burst.
    3. Meanwhile, to make the mash, cover the potatoes and the parsnips in boiling salted water and simmer for 15-20 minutes or until tender.
    4. Drain and return to the pan. Add the remaining ingredients and mash well until smooth.

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