Burns Night - Haggis Shepherd's Pie
Today is Burns Night – a celebration of Scottish poet Robert Burns – which calls for a proper Burns supper. Crack out the whisky (it is a Friday night, after all), stock up on Macsween haggis and don your tartan glad rags.
Some of us in the office hadn't tried haggis before, and we found this shepherd's pie recipe to be the perfect introduction. Haggis is precooked, so it'll take you next to no time to whip up this supper, which means less time spent in the kitchen and more time singing yourself hoarse to Auld Lang Syne.
If you want to find out more about Burns Night, the Macsween website is full of information and inspiration.
How will you be celebrating tomorrow? Tell us in the comments box below.
Do you want to win a haggis hamper? We have two fantastic Macsween Scottish haggis hampers to give away which include traditional haggis and vegetarian haggis, Scottish oatcakes and chutney, as well as The Macsween Haggis Bible by Jo Macsween.
HAGGIS SHEPHERD'S PIE
If you have vegetarian guests, use vegetarian haggis instead, which is made from kidney beans, lentils and root vegetables.
- 500g potatoes, peeled and diced
- 1 medium onion, peeled and finely diced
- 1 carrot, finely diced
- 2 tbsp rapeseed oil
- 454g traditional haggis, skinned and diced
- 100ml milk, warmed
- 40g butter
- 1 tbsp wholegrain mustard
- grated cheese
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Cook the potatoes in a pan of salted boiling water until tender.
- Meanwhile, gently fry the diced onion and carrot in the oil until softened.
- Add the haggis and heat together, stirring, until the haggis breaks up.
- Drain the potatoes, then return them to the pan with the warm milk and butter. Mash together, season, then stir in the mustard.
- Spoon the haggis mix into a pie dish, top with the mash and some grated cheese, then bake for about 35-40 minutes, until bubbling hot.