A traditional shepherd’s pie uses lamb mince, a cottage pie beef, and we use haggis to add delicate spice and tummy filling oatmeal to this great dish. Use traditional Macsween haggis or the vegetarian haggis, if you prefer. Both add a wonderful depth of flavour. Perfect for Easter, or as a canny use of left overs after Burns’ Supper, drizzle a wee Drambuie over the pie too to give it some kick.
- 454g haggis, skinned and diced
- 1 medium onion, peeled and finely diced
- 1 carrot, finely diced
- 500g potatoes for mash, peeled and diced
- 100ml milk, warmed in the microwave
- 40g butter
- 1 tablespoon grainy mustard
- salt and pepper
- 2 tablespoons rapeseed oil
- Get started with the mash topping first by cooking the potatoes until tender, drain thoroughly and mash, adding the grainy mustard at the end.
- While your potatoes are cooking, gently fry the diced onion and carrot in oil until they soften.
- Then add the diced haggis and heat until the haggis loosens and heats up.
- Mix well with the onion and carrot.
- Put the haggis mix into a pie dish and then top with the mustard mashed potato.
- Grate some cheese on the top if you like, and then bake in the oven at 180°C (350°F/gas mark 4) till bubbling hot.