Haggis, the iconic national dish of Scotland, is made of sheep offal -- traditionally, the heart, liver and lungs -- combined with oatmeal, spices, onion and fat, mixed in the sheep's stomach, secured with twine like a sausage, and simmered until cooked. Immortalised by poet Robert Burns in "Address to a Haggis," haggis is served at formal and informal meals with mashed potatoes and turnips. It is also the integral dish during "Burns' Day" celebrations, or dinners held in honour of the poet's birthday.
Slice open the haggis with the carving knife.
Spoon some haggis onto the centre of each dinner plate.
Lay some neeps to the side of the haggis on each plate.
Place tatties on the plate, on the other side of the haggis from the neeps.
Top off entire dish with gravy and serve.
Scotland.org suggests using a ring mould to create a three layer "parfait" of haggis, neeps and tatties to turn out onto the plate for a fancy presentation.