Star moulded haggis, tatties and neeps with garden peas No one knows for sure how or when haggis came to Scotland. I must have read at least half a dozen theories over the years, ranging from it being introduced by everyone from the Vikings, to the Normans, to the pudding makers in the North-West of England. What is generally accepted as fact, however, is that it was widely popularised in Scotland by just one man with a passionate love for the dish - Robert ("Rabbie" or "Robbie") Burns. There is a wonderful song written about Burns rather than by him called, "The Star O' Rabbie Burns," the tune at least of which will be familiar to a great many people. It was this song which inspired this serving suggestion for haggis, tatties and neeps. Haggis, tatties and neeps Ingredients (Serves Three or Four People) 1 small half pound (225g) haggis 4 medium floury/starchy potatoes, peeled and cut in to chunks 1/2 medium Swede turnip (rutabaga) peeled and cut in ...