On the 25th January many Scots eat haggis, neeps and tatties (turnips and potatoes). This is a twist on this old time favourite using the same ingredients but in a different way.

Burn's Night Supper Twist
Burn's Night Supper Twist


Peel and dice the potatoes.
Peel and dice the turnip. 

Boil the potatoes and turnips in separate pans for around 20 - 30 minutes. Sometimes the turnips need longer to cook. You can check if they are ready by piercing one with a fork and if the fork goes in easily, they are ready.
When ready, mash the potatoes coarsely with a little milk. Also mash the turnips coarsely.

Slice the (vegetarian) haggis. Peel and slice the red onion. Heat the butter in a frying pan and fry the vegetarian haggis with the onions on a medium heat for around 10 minutes.

Put the haggis/onion mix in an oven dish and smooth the top. Add the mashed turnips and finish with the mashed potatoes. Smooth the top. Add the grated cheese and bake in a 190C (gas mark 5) oven for around 15 minutes.

Vegetarian haggis, neeps & tatties with a twist. Serve it with a wee dram (a small whisky) for the full experience!

Many Scots would also read Robert Burn's poem 'Address to a haggis' at the start of their meal:

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm

Top tip: you can use vegetarian or vegan haggis for this dish, or if this is one of your two 'meat days', get a real haggis, made by a proper butcher and not from a supermarket!


  • 1 (vegetarian) haggis approx 450 grams
  • 1 medium turnip
  • 2 large red onions
  • 25 g butter
  • 4 large potatoes
  • 75 g grated cheese
  • dash of milk