How To Make: Haggis Shepherd’s Pie
This haggis shepherd's pie is a play on the traditional Burns Night supper of haggis, neeps & tatties, best washed down with a dram of Scotch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 1 1/2-2 kg haggis (ideally in a natural casing)
- 1 kg potatoes
- 1 kg swede
- 3 large onions (finely sliced)
- 150 ml whisky (ideally Scotch)
- 150 g butter
- 75 ml double cream
- 3 egg yolks
- Neutral cooking oil
- Sea salt
- White pepper
- 2 onions (roughly diced)
- 2 bay leaves
- 3 cloves garlic (minced)
- 1 tbsp peppercorns
- 4 sprigs fresh thyme
- 1 tbsp sugar
- 1 tbsp plain flour
- 2 l beef stock
- 3 tbsp redcurrant jelly
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