Scotch Beef and Haggis Pie
For the pie filling:
600g lean Scotch Beef, minced
454g good quality Haggis
1 large onion, finely diced
2 medium carrots, finely diced
1 stick celery, finely diced
2 tablespoons vegetable or Scottish rapeseed oil
135g pack of pancetta/lardon/bacon cubes
600ml beef stock (fresh or made with a stock cube)
1 tablespoon of red wine vinegar
1 teaspoon Worcestershire sauce
Pinch of salt and black pepper
2 tablespoons of flour to thicken
1 teaspoon of thyme (fresh or dried)
For the pie topping:
600g potatoes (Maris Piper or Desree varieties work well), peeled and chopped into equal sized chunks
300g swede, peeled and chopped into equal sized chunks
1 tablespoon butter
150g mature cheddar cheese (reserve a handful to scatter on top of the pie before baking)
1 teaspoon English mustard (optional)
This recipe for Scotch Beef and Haggis Pie is a great combo of a good Scotch Beef Cottage Pie and classic Haggis, Neeps and Tatties – two of my favourite comfort foods, both of which are very popular with the kids. So, what better than to combine them for an easy and stress-free St Andrews Day family feast? It’s a great batch recipe too – make a double quantity of the pie filling and freeze it for another day. It’s just what you want bubbling away in the oven on a cold, wintry Scottish day! Perfect served with garden peas or sautéed kale and a wee dram (for the adults of course!)
Preheat the oven to 190°C, fan 170°C, gas 4.
Cook the potatoes and swede in a large pan of salted boiling water until tender.
While the potatoes and swede are boiling, heat a large saucepan on a medium heat and add a tablespoon of oil. Brown the minced beef in batches, turning when the meat is lightly browned and repeat on the other side (don’t skip this step as you’ll get a much better depth of flavour in the finished pie). Remove the browned meat from the pan and place in a bowl to one side.
In the same pan, add the rest of the oil and gently fry the pancetta, diced onion, carrot and celery until softened (about 5 minutes).
Now, return the browned mince and any juices in the bowl, to the pan. Add the flour, thyme and seasoning and give it good stir to ensure the flour is well combined. Next add the haggis, ensuring you break it up so there aren’t any big lumps.
Next, add the beef stock, red wine vinegar and Worcestershire sauce and bring to a simmer. Continue to simmer gently for around 20 minutes until the sauce has thickened slightly.
When the potatoes and swede are very tender, drain. Allow as much steam to evaporate from the potatoes and swede as possible. Return them to the dry pan with the milk, butter and cheese. Mash together, then stir in the mustard (if using).
Spoon the beef and haggis mix into a pie dish, top with the mash (use a fork to provide some texture on top of the pie which will help it to turn a lovely golden colour and give you those essential crispy bits!).
Finish with some grated cheese, then bake for about 35-40 minutes until bubbling hot and golden.
Serve with garden peas or sautéed kale.