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Burns Night Haggis, Neeps and Tatties

St Peter's 13-18

Burns Night Haggis, Neeps and Tatties

Burns Night Supper

Sous Chef Calvin, at St Peter's 13-18, has created a warming and delicious take on the traditional haggis, neeps and tattie.  With a delicious oaty texture and a peppery taste it is the perfect comfort food for a winter supper. 

All that's missing is a dram of whisky to wash it all down with.


1 x medium Swede, peeled and chopped
500ml x milk
4 x large baking potatoes, thinly sliced
1 x haggis, wrapped in foil and baked in a hot oven for 1.5 hours
1/2 x block of butter
Salt and pepper for seasoning

Pre heat oven to 175⁰C.


1. Cook the swede in 500ml of milk and 500ml of water with a touch of salt.  Once cooked drain (reserve a little of the liquid) and mash to a smooth puree.  Add a few knobs of butter and season with salt and pepper.

2. Line a baking tray with parchment paper and overlap a third of the sliced potatoes over the base.

3. Crumble over the cooked haggis, repeat the process of layering potatoes.

4. Spread the swede over the potatoes and finish with a final layer of sliced potatoes.

5. Pour over the reserved liquid and brush melted butter over the top.  Season with salt and pepper and bake in the oven until golden brown.

Serve with seasonal vegetables.