The national dish of Scotland is haggis, a traditional dish made from sheep's offal, including heart, liver, and lungs, mixed with oats, suet, and spices. This mixture is traditionally encased in the sheep's stomach and slow-cooked, resulting in a savory, hearty meal. Haggis is often served with "neeps and tatties," which are mashed turnips and potatoes, respectively. The dish is steeped in Scottish history and culture and is famously celebrated during Burns Night, which honors the poet Robert Burns. Its unique flavor and texture have made it a symbol of Scottish cuisine.