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Haggis pie

Haggis pie

This hearty and delicious pie would be perfect for Burns night or any winter night!

Making your own shortcrust pastry is easy but you can also use store-bought pastry and cut your workload considerably.
By MacSween Haggis
Serves 6
Prep/Cook time: 30-45 minutes
a mashed potato topped baked pie filled with haggis

Ingredients

454g Macsween Haggis
750g Maris Piper potatoes
No need to peel, just give them a good wash!
1 large swede
1 large onion
Use up what you have. Spring onions, leeks and shallots work well here.
2 cloves garlic
250ml hot beef stock
50g butter
2 tbsp olive oil
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tbsp plain flour
Ground nutmeg
1 bay leaf
Chopped parsley
Salt and pepper

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. 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.

  2. Add the crumbled haggis and stir to combine.

  3. Stir in the stock, tomato paste, Worcestershire sauce and flour. Bring to a simmer and cook for 15 minutes.

  4. Taste the filling and season with salt, pepper and a little grated nutmeg to taste. Cool the filling before using.

  5. Boil the potatoes and swede in two separate pots until tender. The swede will need to boil for a while longer than the potatoes.

  6. 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.

  7. 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.

  8. Fill the pies with the cooled haggis, filling three-quarters of the way up.

  9. Transfer the potato mash to a piping bag fitted with a large star tip. Do same with the swede mash.

  10. Pipe the mash over the pies, alternating between potato and swede. Place the pies on a heavy baking tray.

  11. Reduce the oven temperature to 180°C. Brush the pies with a little melted butter and sprinkle with the parsley.

  12. Cook for 30 minutes, until the pies are hot and the mash is lightly coloured.

Make the most of your leftovers
Store in
Airtight container
Time
2 days
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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