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Haggis neeps and tatties pie
This hearty and delicious pie would be perfect for Burns night or any winter night! Making your own shortcrust pastry is easy but you can also use store-bought pastry and cut your workload considerably.1h
x15cm (6in) pies, serves 6-8
Lucy Parissi | Supergolden Bakes
For the shortcrust pastry
| 1lb 3oz plain flour
plus more to dust
| 7oz cold butter
| scant 2oz cold vegetable shortening
as needed (about 60ml)
or use store-bought shortcrust pastry
For the filling
| 1 lb 1oz Macsween Haggis
| 1cup hot beef stock
a little freshly grated nutmeg
salt and pepper to season
For the topping
| 6 large Maris Piper potatoes
peeled and cubed
turnip, peeled and cubed
salt and pepper to season
melted, to brush over pies
flat leaf parsley
very finely chopped
Make the filling. Heat the oil in a large pan and sauté the onion over low heat for 5 minutes until softened.
Add the garlic and continue to cook for a further two minutes.
Add the crumbled haggis and stir to combine.
Stir in the stock, tomato paste, Worcestershire sauce and flour. Bring to a simmer and cook for 15 minutes.
Taste the filling and season with salt, pepper and a little grated nutmeg to taste. Cool the filling before using.
Make the topping. Boil the potatoes and swede, in two separate pots, until fork tender. The swede will need boiling for a lot longer than the potatoes.
Mash the potatoes with 25g of butter and enough whole milk to create a smooth mash. Reserve 50g of mash to mix in with the swede mash. Season with salt and pepper, to taste.
Mash the swede with 25g of butter and a little whole milk to create a smooth mash. Stir in some of the potato mash and mix together. Season with salt and pepper, to taste.
Make the shortcrust pastry. Put the flour and butter in a food processor fitted with a metal blade and pulse until the mixture resembles breadcrumbs.
Add the beaten egg and pulse again.
Add some ice-cold water through the feeding tube, a tablespoon at a time, until the dough forms clumps around the blade.
Line your worktop with clingfilm and tip the dough on it. Knead gently and bring together to form a disk. Wrap the clingfilm around it and chill for 30 minutes.
Divide the dough in half, keeping any dough you are not using wrapped and chilled.
Dust your worktop with a little flour and roll out the dough to the thickness of a pound coin.
Roll over the rolling pin and drape over a 15cm (6in) cake or tart tin with removable base.
Leave some dough to hang over the edges and use scissors to cut any excess off - this can be rolled out and used later. Score the base with a fork.
Repeat the process to line two more tins. Chill all three in the freezer for 20 mins.
Preheat the oven to 220 C (200 Fan). Place baking paper over the pies and weigh it down with ceramic baking beans or rice.
Blind bake the pie bases for 20 minutes, then remove the weights and bake for a further five until golden.
Use a serrated knife to make the pie edge neat, if needed.
Fill the pies with the cooled haggis, filling 3/4 of the way up.
Transfer the potato mash to a piping bag fitted with a large star tip. Do same with the swede mash.
Pipe the mash over the pies - alternating the potato with the swede. Place the pies on a heavy baking tray.
Reduce the oven temperature to 180C. Brush the pies with a little melted butter and sprinkle with the parsley.
Cook for 30 minutes, until the pies are hot and the mash is lightly coloured.
Carefully remove the pies from the tins and serve hot with some steamed greens on the side.