It’s Burns Night next week, the day we celebrate our national bard Robert Burns (a.k.a. Rabbie Burns) here in Scotland. The traditional way to celebrate is with a Burns Supper of haggis, neeps & tatties (or turnips & potatoes, for the non Scottish among us). But if you’re looking to mix things up a little this year, we can recommend this yummy haggis pie – it’s similar to a shepherd’s pie or a cottage pie, but with haggis instead of mince, and the neeps & tatties as the topping. Note that it does take about 1.5 hrs to make, including cooking time, possibly longer if you don’t have a microwave and need to pre-cook your haggis via a longer method. If it’s too much of a time commitment for a mid week meal (Burns Night is on a Thursday this year) then just make it at the weekend instead. Haggis pie tastes delish any day of the week!
- 2 Tbsp vegetable oil
- 2 large shallots
- 2 medium carrot
- 1 haggis, ca. 450g*
- 1 tin chopped tomatoes
- 120ml red wine
- 500g neeps/turnips
- 500g floury potatoes
- 2 Tbsp butter
- 4 Tbsp milk
- a pinch of salt
- a cracking of black pepper
- large handful grated cheddar (ca. 50g)**
* We use the Macsween haggis that serves 2-3 people. They have a gluten free and a vebetarian version too. Of course you can also use an alternative brand of haggis.
** I never weigh the cheese, I just grate about a handful of it. You don’t want the whole top covered in cheese (or maybe you do?), it’s just to add a nit of extra flavour.
If you don’t have a microwave, you will first need to cook your haggis in advance according to package instructions, then jump to Step 2. If you do have a microwave proceed with Step 1 below.
Step 1: Unwrap your haggis, cut in to chunks and place in to a microwave safe bowl, then microwave for 4 minutes, pausing half way through to mix through.
Step 2: Peel the shallots and carrots and chop in to bite-sized pieces (roughly 0.5cm big). Add to a large saucepan together with the vegetable oil and cook on a medium heat for about 5 – 10 minutes, stirring frequently, until the shallots and carrots starts to soften.
Step 3: Add the haggis to the saucepan with the veg, using a wooden spoon to break up the chunks of haggis until it resembles mince, mixing it in with the veg.
Step 4: Add the tin of tomatoes and red wine, plus about a third of a tin of water. Season with the salt and pepper, and leave to simmer for 30 minutes until the mixture starts to reduce and thicken.
Step 5: While your haggis mixture is simmering, bring another large saucepan with salted water to the boil. Peel the neeps and potatoes and cut them in to chunks. Add the neeps first and cook for 10 minutes, then add the potatoes and cook for another 15 minutes or until both veg have cooked through and softened.
Step 6: Drain the neeps and potatoes, then return to the pan and mash with the butter and milk until smooth.
Step 7: Pre-heat your oven to 200C (or 180 C for a fan oven).
Step 8: Time to assemble – Transfer the haggis mixture to a casserole or baking dish, approx. 20cm x 30cm big. Spread the mash evenly on top, then sprinkle with the cheese. Cook for 25 – 30 mins until piping hot and the cheese has melted.
And if anyone would like to support me with a small donation, which helps to keep this blog running, it would be much appreciated. Just hit the support button below. Thank you x