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Simon Howie Haggis ‘Cottage’ Pie

Prep time:
10

Cooking time:
120 mins

Serves:
6 people

Customer rating

While Haggis, Neeps & Tatties is the traditional way to serve haggis at Burns Night. Haggis is an extremely versatile ingredient that can be enjoyed in many ways. This ‘cottage’ pie is a great example of using haggis instead of mince in classic home comfort recipes.

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Simon Howie Haggis ‘Cottage’ Pie
Original Haggis 454g

ingredients

1 pack of Simon Howie Original Haggis 454g

1 tbsp Vegetable Oil

2 Brown Onions (thinly sliced)

2 Carrots (peeled and finely chopped)

2 Celery Sticks (finely chopped)

Leaves of 6 fresh thyme sprigs

200ml Red Wine

300ml Beef Stock

400g Tin Finely Chopped Tomatoes

3 Medium Maris Piper Potatoes (sliced into rounds)

1 Medium Swede (sliced)

30g Grated Cheddar

Original Haggis 454g

Method

  1. Preheat oven to 200°C, fan 180°C, Gas mark 6.
  2. Heat 1 tbsp vegetable oil in a saucepan over a medium heat
  3. Add the onions, carrots, celery and half the thyme leaves to the pan and cover and cook for 10 mins, stirring occasionally, until softened.
  4. Remove the haggis from all packaging, including casing and clips. Chop up and add to the pan and cook for 5 mins.
  5. Add the red wine and simmer for 2-3 mins until reduced by half.
  6. Stir in the beef stock and tinned tomatoes and bring to the boil, then cover and simmer for 10 mins, stirring often, until thickened.
  7. Once ready put the haggis mixture into a baking dish; top with a layer of potato and swede, alternating them.

Simon Howie

Simon Howie Haggis ‘Cottage’ Pie

While Haggis, Neeps & Tatties is the traditional way to serve haggis at Burns Night. Haggis is an extremely versatile ingredient that can be enjoyed in many ways. This ‘cottage’ pie is a great example of using haggis instead of mince in classic home comfort recipes.

Prep time: 10

Cooking time: 120

Serves: 6

Simon Howie Haggis ‘Cottage’ Pie

ingredients

1 pack of Simon Howie Original Haggis 454g
1 tbsp Vegetable Oil
2 Brown Onions (thinly sliced)
2 Carrots (peeled and finely chopped)
2 Celery Sticks (finely chopped)
Leaves of 6 fresh thyme sprigs
200ml Red Wine
300ml Beef Stock
400g Tin Finely Chopped Tomatoes
3 Medium Maris Piper Potatoes (sliced into rounds)
1 Medium Swede (sliced)
30g Grated Cheddar

Method

  1. Preheat oven to 200°C, fan 180°C, Gas mark 6.
  2. Heat 1 tbsp vegetable oil in a saucepan over a medium heat
  3. Add the onions, carrots, celery and half the thyme leaves to the pan and cover and cook for 10 mins, stirring occasionally, until softened.
  4. Remove the haggis from all packaging, including casing and clips. Chop up and add to the pan and cook for 5 mins.
  5. Add the red wine and simmer for 2-3 mins until reduced by half.
  6. Stir in the beef stock and tinned tomatoes and bring to the boil, then cover and simmer for 10 mins, stirring often, until thickened.
  7. Once ready put the haggis mixture into a baking dish; top with a layer of potato and swede, alternating them.
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