Burns Night is upon us, and if you're looking for some inspiration for your dinner on January 25th then give our Haggis, Neeps & Tatties Pie a wee go. Thanks to Colin.
Makes four smallish pies (or one large)
Basic shortcrust pastry
1 turnip or swede
1 haggis
2-4 large potatoes
butter/milk
Peel, quarter and boil potatoes for roughly 20 minutes. Drain, and mash with a little butter and milk. Season to taste.
Peel and chop turnip into small pieces. Boil for 15 minutes. Drain, and mash with a little butter. Season generously.
Chop haggis into small chunks and microwave on high for one minute until sizzling.
Roll out your pastry and lay it into your favourite dish.
Layer tatties, haggis and neeps into your pastry and bake until golden.
