Tuesday, 21 January 2014


This Saturday is Burns Night which celebrates the life of the Scottish poet Robert Burns.  In England this means we suddenly get an influx of haggis in our supermarkets which is good news as far as I'm concerned cos I think it's extremely tasty, quite cheap and goes a long way.  I'm well aware that some people have the fear of haggis but you really should give it a go.

Haggis is traditionally served with neeps and tatties,  turnips and potatoes, so I've come up with this pie which incorporates all three.


350g Plain Flour
175g Butter
Water to mix
OR 500g Shortcrust Pastry

1tbsp Oil
1 Onion chopped
1 Haggis
1tbsp Plain Flour
500ml Stock
1 Large Potato
1 Turnip

Make your pastry by rubbing the butter into the flour till there are no lumps then add water to form a soft  dough.  Wrap in cling film and pop in the fridge till you need it.

Heat the oil in a pan and add the chopped onion.  Cook till soft and translucent.  Now split open the haggis and crumble it into the pan with the onion.  Break the haggis up as you cook till you have a mixture resembling mince.  Sprinkle over the flour and cook for 2 minutes. Lastly add the stock and stir to make a thick gravy.

Line an 8" loose bottom cake tin with the pastry leaving a slight overhang.  If possible use a mandolin to slice the potato and turnip into wafer thin slices or do this by hand.  Now layer your pie. Starting with a layer of potato then turnip then cover with the haggis mixture.  Continue with two more layers and end with the potato and turnip.  This will help stopping the pastry from getting soggy.

Brush the edge of the pastry with a little water and top the pie with the remaining pastry and seal firmly before trimming off the excess.  Brush with beaten egg then bake for 45-50 minutes at 180C fan till golden brown.  Leave to cool slightly in the tin before removing it.

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