Haggis Pie

MacSween Haggis
30 - 45 mins

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.

Makes: 3 x15cm (6in) pies

Serves: 6 (half a pie each - they are very filling!)

Photo credit: https://www.supergoldenbakes.com/

2 tbsp olive oil
1 large onion
2 cloves garlic
454g Macsween Haggis
250ml hot beef stock
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tbsp plain flour
Ground nutmeg
1 bay leaf
50g butter
750g maris piper potatoes
1 large swede
Chopped parsley
Salt and pepper
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 180C. 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.