This Haggis Pie with neeps and tatties top is the end result of a quest to find the perfect way to eat haggis.
While scouting around for other ways to eat it, I thought about combining the neeps and 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.