A well made haggis is like nothing else. A wonderfully hearty (sorry about the pun
) peasant dish made traditionally with whatever was left lying around. A bit like Irish stew, Lancashire hotpot, Cornish pasty, pizza and no doubt a host of other dishes the world over.
Like most dishes such as these, they were designed to be portable for the men working in the fields. So where neeps and tatties fell into the equation is beyond me. Needless to say, however, the combination is sublime and I would commend the haggis to anyone.
There is one thing to be insisted upon, however. NEVER put your dram over the haggis. It is a complete waste of haggis and whisky. It's not acceptable to pour a glass of fine red wine over a steak, so why should this barbaric practice occur with the haggis?