Make it Scotch

Scotch Beef and Haggis Pie

  • Prep 15 mins
  • Cook 80 mins
  • Serve 6-8

Ingredients

Cooking Method

  • 1
    Preheat the oven to 190°C, fan 170°C, gas 4.
  • 2
    Cook the potatoes and swede in a large pan of salted boiling water until tender.
  • 3
    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.
  • 4
    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).
  • 5
    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.
  • 6
    Next, add the beef stock, red wine vinegar and Worcestershire sauce and bring to a simmer. Continue to simmer gen-tly for around 20 minutes until the sauce has thickened slightly.
  • 7
    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).
  • 8
    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!).
  • 9
    Finish with some grated cheese, then bake for about 35-40 minutes until bubbling hot and golden. Serve with garden peas or sautéed kale.
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