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.

Burns Night Haggis Shepherd's Pie

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

  1. Preheat the oven to 375°F (190°C).
  2. Cook the haggis in a pan over medium heat, breaking it up with a spoon, until browned.
  3. Boil the potatoes in a large pot of salted water until tender. Drain and mash with butter and milk. Season with salt and pepper.
  4. In a separate pan, sauté the onion and carrots until softened. Add the peas and broth, then simmer for 5 minutes.
  5. Spread the cooked haggis in the bottom of a baking dish. Top with the vegetable mixture, then spread the mashed potatoes over the top.
  6. 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