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Haggis and neep parcels recipe

Haggis and neep parcels recipe

10 ratings

Swede, or ‘neeps’, is traditionally served with haggis and tatties (potatoes) in Scotland. Our recipe transforms them into tasty snacks, perfect for Burns Night! See method

  • Makes 24
  • 1 hr
  • 93 calories / serving
  • Freezable


  • ½ swede, peeled and diced (or 450g leftover mashed swede)
  • 300g haggis
  • 6 sheets filo pastry (from a 250g pack)
  • 25g unsalted butter, melted
  • 150ml double cream
  • 1 tbsp wholegrain mustard​
  • 1 tbsp whisky (optional)

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    3g 17%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 6.5g Protein 1.8g Fibre 2.2g


  1. Put the swede in a pan, cover with cold water and boil for 12-15 mins until tender; drain and steam-dry for a few mins. Meanwhile, microwave the haggis to pack instructions; allow to cool. 
  2. Transfer the swede to a bowl, roughly mash (keeping some texture), then stir in the haggis. Season with black pepper. 
  3. Preheat the oven to gas 4, 180°C, fan 160°C. Lay a sheet of pastry on a flat surface, keeping the rest under a damp tea towel. Cut the sheet into 4 long strips. Working with a shorter side nearest you, place 1 heaped tbsp of filling in the bottom left-hand corner of the first strip and fold over into a triangle. Continue to fold over in a triangle shape until you reach the end of the strip. Place on a lined baking tray, brush with the melted butter and repeat with the remaining filo and haggis mix to make 24 parcels. Bake for 20-25 mins until golden. 
  4. Meanwhile, bring the cream to a simmer in a small saucepan, season and mix in the mustard and whisky (if using). Once thickened slightly, transfer to a small bowl and serve with the parcels for dipping.

Freezing and defrosting guidelines

Freeze once baked; reheat in the oven from frozen. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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