Celebrate the life and works of Scotland’s most famous Bard with my quick and easy recipe.

The perfect alternative to a full-blown Burns Supper, my hollowed baby potatoes filled with haggis, turnip and carrot mash is the ultimate party piece and accompaniment to a good whisky.

Thank you to Johnnie Walker who sent me this epic hamper which also included their brand new collaboration with Harris Tweed – a bow tie made from whisky scented fabric Yes, really. And it smells amazing!


Preparation: 15 minutes
Cooking: 20 minutes
Haggis cooking: c. 1 hour 20 minutes


  • 500g haggis
  • 10 baby new potatoes
  • 1 turnip
  • 1 carrot
  • Butter/Milk (for mash)
  • Salt and pepper (to season)



  • Cook your haggis as per the manufacturer’s instructions. A 500g haggis will take approximately 1 hour 20 minutes to cook.
  • Clean, peel and dice the turnip and carrot into small chunks and boil in a pan of unsalted water.
  • Boil the potatoes in a pan of salted water.

  • Once cooked, mash the carrot and turnip along with milk and/or butter. Season with salt and pepper to your taste.
  • Once the potatoes are cooked, drain them and leave to cool.
  • After cooling, scoop the centre of the potato out.


  • Fill the potatoes with a scoop of haggis and top with the turnip and carrot mash.
  • Serve with a Johnnie and Ginger – Johnnie Walker, ginger ale and a squeeze of fresh lime.




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