Cook the haggis in a large pan of boiling water according to packet instructions

.
Meanwhile, cook the turnips or swedes and the potatoes in separate saucepans of
boiling salted water for 20 25 minutes, or until tender. Drain the veg separately.
Return the turnips or swedes to the pan, add half the butter, and mash, keeping
chunky. Season to taste. Cover to keep warm.
Melt the remaining butter in the potato pan, add the spring onions and cook for
1 2 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoni
ng to taste. Cover to keep warm.
Remove the cooked haggis, cut open, and place a portion onto each warmed plate.
Divide up the neeps & tatties and serve.

500 g haggis
Neeps & tatties
400 g turnips or swedes, peeled and quartered
450 g potatoes, peeled and quartered
100 g unsalted butter
8 spring onions, roughly chopped
30 ml double cream
Read more at http://www.jamieoliver.com/recipes/lamb-recipes/haggis-neeps-tattie
s/#FsjQlQsMRs6kA4AC.99