Haggis pie
Haggis pie
Ingredients
Perfect portions
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Heat the oil in a large pan and sauté the onion over a low heat for five minutes until softened then add the garlic and cook for 2 minutes.
Add the crumbled haggis and stir to combine.
Stir in the stock, tomato paste, Worcestershire sauce and flour. Bring to a simmer and cook for 15 minutes.
Taste the filling and season with salt, pepper and a little grated nutmeg to taste. Cool the filling before using.
Boil the potatoes and swede in two separate pots until tender. The swede will need to boil for a while longer than the potatoes.
Mash the potatoes with 25g of butter and enough whole milk to create a smooth mash. Reserve 50g of mash to mix in with the swede. Season with salt and pepper to taste.
Mash the swede with 25g of butter and a little whole milk to create a smooth mash. Stir in some of the potato mash and mix together. Season with salt and pepper, to taste.
Fill the pies with the cooled haggis, filling three-quarters of the way up.
Transfer the potato mash to a piping bag fitted with a large star tip. Do same with the swede mash.
Pipe the mash over the pies, alternating between potato and swede. Place the pies on a heavy baking tray.
Reduce the oven temperature to 180°C. Brush the pies with a little melted butter and sprinkle with the parsley.
Cook for 30 minutes, until the pies are hot and the mash is lightly coloured.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.