Haggis Neeps And Tatties In The Instant Pot Pressure Cooker

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Haggis Neeps And Tatties. How to cook delicious haggis neeps and tatties together and transform them into a homemade haggis neeps and tatties shepherds pie.

This classic Scottish dish of haggis, neeps and tatties is so easy to make in your electric pressure cooker. It shows you how to use the instant pot and a great instant pot accessory to turn haggis neeps and tatties into a warming winter one pot meal.

Haggis Neeps & Tatties

If you have been following along, you will know that this week is Scottish week on Recipe This.

We have shared with you Scottish Beef Stew With Dumplings, cullen skink in the instant pot, air fryer shortbread, how to cook an air fryer mars bar, as well as instant pot scotch broth.

You were probably wondering, with it being Scottish week where on earth was the haggis? Well it is here and not just haggis, but haggis neeps and tatties just like the Scots have!

Haggis, neeps and tatties is what I like to call a Scottish shepherds pie. It is served as a haggis neeps and tatties stack, with a meat layer, a vegetable layer and a potato layer.

Haggis has often had a bad rep, especially in the US and I want to show you today, that haggis is delicious and it is so easy to cook too.

Make it a tradition in your home to have it on Burns Night for just as a cheap mid week dinner with your family.

What Is Haggis Tatties & Neeps?

Haggis tatties and neeps is what I call the Scottish version of shepherd’s pie. That is because it looks just like a shepherd’s pie, the only difference is that haggis replaces the ground lamb.

Haggis is like a spicy black pudding. It has a very distinctive taste and it is one of those foods that you either love or hate. My husband who has always hated black pudding rather liked it.

Though my kids were like “how dare you feed me this???”. A lot of people are put off by haggis because it is the heart and lungs of sheep, but it tastes a lot better than it sounds.

Tatties is just Scottish terminology for potatoes, or more specifically potatoes served with mince. Mince meaning the haggis as haggis is like minced beef.

Neeps is what the Scots call rutabaga or swede. Though don’t confuse it with turnips as turnips are something different.

Turnips are often misquoted as being the same when they are not and taste rather bland compared to delicious neeps. Here is a good comparison of turnips vs rutabaga vs swede vs neeps that will help you understand the differences better,

Why Cook Haggis Neeps & Tatties In The Instant Pot?

When you are putting together haggis neeps and tatties there are lots of pots and pans to think about. A pan for your tatties, a pan for your neeps and of course a pan for your haggis.

Instead we use an instant pot pan set and you load the ingredients into them while raw, to steam cooks and then you just mash it up, stack and serve. It is so much easier and a lot less effort is involved.

Is Haggis Neeps And Tatties Healthy?

I know a lot of people that love haggis neeps and tatties on Slimming World as well as on other diets. I wouldn’t call it strictly healthy as there is a lot of unhealthy fats in haggis and it’s a fattier meat.

So not the best of things for your cholesterol. But as long as you are not eating it every day then it will be fine.

Though it is loaded with neeps and tatties and if you keep your butter level in check, then it will be a lovely almost healthy home cooked meal.

If you do follow Slimming World, I would check the latest Syns and then focus on more tatties and neeps on your dinner plate to balance it out.

Haggis Neeps And Tatties History

People of Scotland have been eating haggis on burns night for more than 200 years. It is in honour of Robert Burns the famous Scottish poet.

His birthday is the 25^th of January and that day is now known as Burns Night. I am also pleased to share that me and dominic got married on burns night!

Outside of Scotland you will also see special dinner parties dedicated to Burns Night which always includes haggis neeps and tatties.

Sometimes you will also find it served with whiskey sauce and often the other courses will be Scottish themed too.

Haggis Neeps & Tatties Ingredients

There are 3 main ingredients that go into instant pot haggis:

• Haggis
• Potatoes
• Rutabaga

As well as the three main ingredients, I love to have butter to hand to make delicious neeps and tatties as well as some seasoning.

I also recommend the instant pot duo 8 litre. This is the bigger instant pot and it is perfect for using alongside our instant pot pans that we cook the haggis neeps and tatties in.

How To Cook Haggis Tatties & Neeps?

Making haggis tatties and neeps is EASY and it is a case of a prep, dump, cook, mash and stack. Which is much quicker thanks to the instant pot pressure cooker, compared to cooking on the hob.

1. Place your uncooked haggis, cubed tatties and cubed neeps into your instant pot pans.
2. Place the lids on, load them into the instant pot with 1 cup of water below.
3. Once cooked remove the lids and mash the neeps and mash the tatties.
4. Load your stack into your lower pan with the haggis first then the neeps and then the tatties.
5. Place back in the instant pot with the Crisplid attached.
6. Bake for 5 minutes to crisp up your mash and serve.

How To Stack Haggis Neeps & Tatties

I am using my secret tool, aka the instant pot pan set to stack my haggis neeps and tatties. What you do is add a bottom layer of minced haggis that you have pushed down with a fork.

Then you add a layer of mashed neeps (also known as rutabaga or swede), followed by a last layer of mashed potatoes.

You then fork it like you fork the top of a shepherd’s pie. Then place it back in the instant pot, add in the trusted Mealthy Crisplid and use the Crisplid for a quick crisp up and it will now look like a shepherds pie that has been cooked in the oven, yet it is your AMAZING haggis neeps and tatties.

Can You Freeze Haggis Neeps & Tatties?

Yes you can! I recommend waiting until your haggis neeps and tatties are cool and then place them in suitable freezer containers.

I recommend using these glass bottom, plastic top ones that we have. Then when you want to eat them you can reheat in the oven minus the plastic lid.

Can’t make it now? Then pin it for later!

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