Haggis pie

Feb. 10th, 2011 07:38 pm
helenic: (aubergine penguins)
[personal profile] helenic
I stole this recipe from [personal profile] khalinche's cousins, who showered us with excellent food when we were stranded near Inverness during the Great Snow last November. It's so cheap and tasty I've made it twice this week, and we have another haggis in the fridge so it'll probably happen again. They're £1.70 each from our local supermarket, which is also doing mixed bags of winter veg for £1. Together they MAKE PIE.


A Haggis (remember to cut off the little legs, but the antennae are quite nutritious)
Some potatoes
Couple of turnips/parsnips
Some carrots
A swede
As much smoky bacon as you fancy
Some mushrooms (optional)
1 large onion
3/4 cloves garlic
Fresh thyme and rosemary


Dice the potatoes and parsnips/turnips and put them on to boil in the same pan. Do the same with the carrot and swede; add some fresh herbs to this pan while it's boiling.

Chop up the bacon and fry half of it in a big frying pan or small wok. Take it out and set it aside.

Chop the onion and garlic and fry them in some butter, using the same pan. Add the rest of the chopped bacon and the sliced mushrooms if you've got them. Once the bacon and mushrooms are looking done, skin the haggis and add it to the pan. Break it up with a wooden spoon and stir it into the onion and bacon mix. Make up some beef/lamb stock (about 1/3 pint) and add that to the pan, along with salt, pepper, Worcestor sauce and some fresh herbs. Leave it to simmer.

Pre-heat the oven to 200 C. When each pan of veg is done, drain it and mash it in the saucepan with butter, salt and pepper. Add some milk or cream to the potato/turnip mash if you like. Stir in the rest of the fried bacon to the pan of carrot and swede mash to give it a lovely smoky flavour.

When the haggis looks about the right consistency (you want some gravy, but not swimming in liquid) pour it into a casserole dish. Add the carrot and swede mash as the next layer, and finally put the mashed potato/turnips on top. Bake in the oven for 45 minutes. When it's nearly ready, steam some cabbage or spring greens to have with it, if you like.

This dish serves four hungry people for about £3, plus the bacon, mushrooms and butter, so you can use less of those if you want it to be the cheapest meal EVER. I tend to put about a third of a block of butter into this though, between two sets of mash and the onions.

If you're veggie you could probably substitute quorn mince or equivalent veggie haggis for the haggis, and do without the bacon.

on 2011-02-10 08:42 pm (UTC)
gominokouhai: (Default)
Posted by [personal profile] gominokouhai
> If you're veggie you could probably substitute quorn mince or equivalent for the haggis

Or use veggie haggis.

on 2011-02-11 04:18 pm (UTC)
gominokouhai: (Default)
Posted by [personal profile] gominokouhai
I am told---obviously I've not tested the theory myself---that veggie haggis is actually a really good substitute for proper haggis, tastes right and everything. It's not made of haggis though, so if you eat it all the little haggises will have died for nothing.

I'd skip the onion. There's enough of it in the haggis already, and I really hate onion. Other than that, I might give this a go in place of the shepherd's pie I was planning to do this week. Thanks.

on 2011-02-11 11:36 am (UTC)
simont: (Default)
Posted by [personal profile] simont
Minor pedantry: shouldn't the formal ingredients list at the top of the post include a haggis somewhere? :-)

(Of course common sense will probably compensate. I mostly post this for the sake of anyone excessively high-tech who cut-and-pastes that list straight into their shopping list, and gets home from the shop with the horrible awareness that something went wrong somewhere...)

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