Haggis, Neeps, and Tatties Shepherd's Pie
A comforting and hearty twist on the classic Scottish dish, layering savory haggis with mashed swede (neeps) and potatoes (tatties) in a shepherd's pie format.
🧂 Ingredients
- 500 g Haggis
- 750 g Potatoes(peeled and quartered)
- 500 g Swede (Rutabaga)(peeled and cubed)
- 100 g Butter
- 150 ml Milk(warmed)
- 1 medium Onion(finely chopped)
- 1 medium Carrot(finely chopped)
- 200 ml Beef or Vegetable Stock
- 1 tbsp Worcestershire Sauce
- to taste Salt
- to taste Black Pepper
- 2 tbsp Fresh Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
💡 Tip: Ensure oven is fully preheated before assembling. - 2
Boil the potatoes and swede in separate pots of salted water until tender, about 20-25 minutes.
- 3
While vegetables boil, sauté the chopped onion and carrot in a tablespoon of butter in an ovenproof pan over medium heat until softened, about 5-7 minutes.
- 4
Add the haggis to the pan with the vegetables. Break it up with a spoon and cook for 5 minutes until heated through and slightly browned.
- 5
Stir in the beef or vegetable stock and Worcestershire sauce. Bring to a simmer and cook for 5 minutes to allow flavors to meld.
- 6
Drain the cooked potatoes and swede. Mash them separately with the remaining butter and warmed milk. Season well with salt and pepper.
💡 Tip: For a smoother mash, pass through a potato ricer. - 7
Spread the mashed potatoes evenly over the haggis mixture in the ovenproof pan. Then, top with the mashed swede, creating a distinct layer.
- 8
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- 9
Let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
💡 Pro Tips
- ✓Ensure your haggis is cooked according to package instructions before adding to the pie.
- ✓For a richer flavor, you can add a splash of whisky to the haggis mixture.
- ✓If you don't have an ovenproof pan, transfer the haggis mixture to a baking dish before topping.
🔄 Variations
- Add a layer of cooked lentils to the haggis mixture for extra texture and protein.
- Incorporate a pinch of nutmeg into the swede mash.
- Top with grated cheddar cheese before baking for a cheesy crust.