Burns Night Haggis Shepherd's Pie
Celebrate Burns Night with a delicious twist on a classic Scottish dish - Burns Night Haggis Shepherd's Pie. This hearty and comforting recipe combines the traditional flavors of haggis with a savory shepherd's pie topping, creating a perfect meal for a cozy evening.
Ingredients
- 1 lb haggis
- 2 lbs potatoes, peeled and diced
- 1/2 cup butter
- 1/4 cup milk
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup frozen peas
- 1/2 cup beef or vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the haggis in a pan over medium heat, breaking it up with a spoon, until browned.
- Boil the potatoes in a large pot of salted water until tender. Drain and mash with butter and milk. Season with salt and pepper.
- In a separate pan, sauté the onion and carrots until softened. Add the peas and broth, then simmer for 5 minutes.
- Spread the cooked haggis in the bottom of a baking dish. Top with the vegetable mixture, then spread the mashed potatoes over the top.
- Bake for 25-30 minutes, or until the top is golden and the filling is bubbling.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Baking dish Saucepan Frying pan
Tools
Potato masher Knife Spoon
Serving suggestions
Serve the Burns Night Haggis Shepherd's Pie with a side of buttered neeps and a glass of Scotch whisky for an authentic Scottish meal.
Tips & tricks
For a vegetarian version, substitute vegetarian haggis for the traditional haggis.
Cost
$20