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Haggis Shepherds Pie

A subtle twist on classic Burn's Night ingredients makes use of the versatility of haggis to create an easy everyday supper dish.

10 Minutes
Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 Store Haggis Bung
 6 Medium Potatoes
 1 Swede
 2 tbsp Butter
 300 ml Single Cream
 Flaked Sea Salt
 Freshly Ground Black Pepper
 1 tbsp Fresh Parsley - Chopped
 100 g Mature Cheddar - Grated
1

Cook the haggis bung in boiling water for around 30 to 40 minutes. You could cook the swede in the same water at the same time and energy. Preheat the oven to 190C.

2

Meanwhile, boil the potatoes in lightly salted water for around 30 minutes or until soft and tender. Drain and set the colander back over the pan. A sheet of kitchen paper laid over the top of the potatoes helps absorb any excess liquid that would ruin the mash.

3

When the time is up, remove the haggis from the pot and drain the swede. Set the swede aside and remove the contents of the haggis wrapper.

4

Mash the swede with butter and black pepper.

5

Mash the potato with a little butter but no milk.

6

Heat a little butter into a frying pan and add the haggis. Stir over high heat just enough so that it browns and crisps up in places. Tip into the bottom of a shallow ovenproof dish. Keep the pan, with the bits of stray haggis, for making a sauce.

7

Top the haggis with a layer of swede and then a layer of potato. Scatter the cheese over the top and bake just until the top has browned. About 20 minutes should be enough.

8

To make a quick sauce, bring the frying pan back over the heat and add the cream. Stir, scraping the bottom of the pan, to get every last bit of seasoning from the haggis. Add plenty of black pepper, a touch of chopped parsley, and simmer to reduce for a few minutes.

9

Serve the hot pie with the creamy gravy.

10

Note, that if you want to pile the ingredients into chefs rings, you would do this once the components of the dish are first cooked. A scattering of cheese and a blow torch makes all the difference, before pouring on the hot sauce.

Ingredients

 1 Store Haggis Bung
 6 Medium Potatoes
 1 Swede
 2 tbsp Butter
 300 ml Single Cream
 Flaked Sea Salt
 Freshly Ground Black Pepper
 1 tbsp Fresh Parsley - Chopped
 100 g Mature Cheddar - Grated

Directions

1

Cook the haggis bung in boiling water for around 30 to 40 minutes. You could cook the swede in the same water at the same time and energy. Preheat the oven to 190C.

2

Meanwhile, boil the potatoes in lightly salted water for around 30 minutes or until soft and tender. Drain and set the colander back over the pan. A sheet of kitchen paper laid over the top of the potatoes helps absorb any excess liquid that would ruin the mash.

3

When the time is up, remove the haggis from the pot and drain the swede. Set the swede aside and remove the contents of the haggis wrapper.

4

Mash the swede with butter and black pepper.

5

Mash the potato with a little butter but no milk.

6

Heat a little butter into a frying pan and add the haggis. Stir over high heat just enough so that it browns and crisps up in places. Tip into the bottom of a shallow ovenproof dish. Keep the pan, with the bits of stray haggis, for making a sauce.

7

Top the haggis with a layer of swede and then a layer of potato. Scatter the cheese over the top and bake just until the top has browned. About 20 minutes should be enough.

8

To make a quick sauce, bring the frying pan back over the heat and add the cream. Stir, scraping the bottom of the pan, to get every last bit of seasoning from the haggis. Add plenty of black pepper, a touch of chopped parsley, and simmer to reduce for a few minutes.

9

Serve the hot pie with the creamy gravy.

10

Note, that if you want to pile the ingredients into chefs rings, you would do this once the components of the dish are first cooked. A scattering of cheese and a blow torch makes all the difference, before pouring on the hot sauce.

Haggis Shepherds Pie