Scotch Beef and Haggis Pie Recipe

Name: Scotch Beef and Haggis Pie Recipe
Ingredients: 600g lean Scotch Beef, minced; 454g good quality Haggis; 1 large onion, finely diced; 2 medium carrots, finely diced; 1 stick celery, finely diced; 2 tablespoons vegetable or Scottish rapeseed oil; 135g pack of pancetta/lardon/bacon cubes; 600ml beef stock (fresh or made with a stock cube); 1 tablespoon of red wine vinegar; 1 teaspoon Worcestershire sauce; Pinch of salt and black pepper; 2 tablespoons of flour to thicken; 1 teaspoon of thyme (fresh or dried); 600g potatoes (Maris Piper or Desree varieties work well), peeled and chopped into equal sized chunks; 300g swede, peeled and chopped into equal sized chunks; 50ml milk; 1 tablespoon butter; 150g mature cheddar cheese (reserve a handful to scatter on top of the pie before baking); 1 teaspoon English mustard (optional)

makeitscotch.com

This recipe for Scotch Beef and Haggis Pie is a great combo of a good Scotch Beef Cottage Pie and classic Haggis, Neeps and Tatties - two of the best comfort foods, both of which are very popular...

View full recipe on makeitscotch.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at makeitscotch.com.

Share this recipe:

Cooking tools:

Ingredients

600g lean Scotch Beef, minced
454g good quality Haggis
1 large onion, finely diced
2 medium carrots, finely diced
1 stick celery, finely diced
2 tablespoons vegetable or Scottish rapeseed oil
135g pack of pancetta/lardon/bacon cubes
600ml beef stock (fresh or made with a stock cube)
1 tablespoon of red wine vinegar
1 teaspoon Worcestershire sauce
Pinch of salt and black pepper
2 tablespoons of flour to thicken
1 teaspoon of thyme (fresh or dried)
600g potatoes (Maris Piper or Desree varieties work well), peeled and chopped into equal sized chunks
300g swede, peeled and chopped into equal sized chunks
50ml milk
1 tablespoon butter
150g mature cheddar cheese (reserve a handful to scatter on top of the pie before baking)
1 teaspoon English mustard (optional)