In the build up to Burns Night this year, I got rather excited at seeing Haggis on sale. We had recently returned from 4 years in New Zealand, where they don’t allow Haggis to be imported. The local made stuff is awful, and has no right to be called Haggis.
I attempted a Haggis meatloaf instead (recipe to follow), which while tasty was still no substitute.
Back in the UK, seeing proper Haggis on sale was great, so I purchased a few extra to freeze – not realising that in the intervening years supermarkets had started to stock Haggis all year round.
They’re there taking up vital freezer room – room needed for all those batch cooked toddler meals, and the hot weather of summer is approaching so I figured I needed to do something with them quick.
While scouting around for other ways to use them, I thought about combining the neeps & tatties element with the Haggis, into a Haggis Neeps and Tatties pie. Delia had the same idea too, so I used her recipe as an inspiration, with a bit of added Nigel Slater, and a dash of me…
Haggis Pie, with Neeps and Tatties top
- 1 x 450g Haggis
- 400g Swede
- 400g Floury potatoes
- 100g Spinach
- Knob of butter
- 30 ml olive oil
- 30g Cheddar
- Cook Haggis as per instructions (usually about 1hr 15 mins in oven). Slice open and allow to cool.
- Chop swede into chunks, and boil until tender (about 15-20 mins). Then mash with an added knob of butter (this might be best done in a small food processor). Set aside.
- Peel potatoes (reserve the peelings) and chop into chunks. Boil potatoes with peelings (adds loads of flavour) either loose or in a muslin – until tender (about 20 mins). Drain, discard peelings, and dry the potatoes – either by leaving in pan covered with tea towel and lid, or in an oven at low heat for about 10 mins. Mash with a potato ricer and add butter or oil. Beat with a wooden spoon till light and fluffy.
- Tear spinach leaves, and stir into the potato mash. Set aside.
- In a buttered baking dish, smoothly layer with the haggis, then swede, then potato. Top with the grated cheese, and then bake in oven at 200°c (180°c fan ovens) for about 40 mins, or until top is a lovely golden brown colour.
Allow to rest for 5-10 mins, then serve with extra veg of choice, such as steamed carrots.