Haggis Pie with Tatties and Neeps and Whisky Sauce
This way of serving haggis is perfect for a Burns Night or New Year's supper party, it can be prepared well ahead and cooked when you need it. Serve with any simple green vegetable
Serves 6 - 8
|900g haggis (that is 2 x 450g)|
|600g swede, cut into 4cm chunks|
|1.15kg Desiree potatoes|
|50g Mature Cheddar, coarsely grated|
|For the sauce:|
|1 tablespoon groundnut oil|
|700g onions, peeled and sliced|
|1 rounded tablespoon flour|
|1 tablespoon Worcestershire sauce|
|1 teaspoon English mustard powder|
|725ml vegetable stock (made with Marigold bouillon)|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: A 20 x 28 x 5cm oval baking dish, buttered. Or an oven dish with a capacity of 2.2 litres.|
This recipe is from Delia's Happy Christmas
You will need to cook the haggis first so place them both in a fan (or conventional) steamer and steam for 1 hour exactly, then leave them to cool.
Meanwhile, place the piece of swede in a saucepan with some salt and enough boiling water to just cover, then simmer gently for about 15 minutes, or until they are tender but not mushy. Then drain and chop them with the pulse button in a food processor (or with a sharp knife), adding a knob of the butter until they are finely chopped, then season.
Now peel the potatoes and cut them into even-sized pieces, then steam them (adding salt) for about 25 minutes, until they are completely tender. Drain off the water, return the potatoes to the saucepan and cover them with a clean tea towel for about 5 minutes to absorb the steam.
Next add the remaining butter and mash them to a puree - the best way to do this is with an electric hand whisk.
Season if needed.
If the pie is not going to be eaten straight away make sure all the layers are cool before putting them in a pie dish.
First slit open the haggis casing and spread the contents out evenly over the base of the dish, then the chopped swede and finally a layer of mashed potatoes.
Use a palette knife to smooth the top and if you like make a ridged pattern on the surface before sprinkling the cheese all over. Now cover with clingfilm and keep chilled in the fridge until you need it.
You can make the sauce ahead as well. Heat the groundnut oil and butter in a large saucepan, then add the onions and let them cook very gently for 45 minutes, until they have become mellow and caramelised.
Then stir in the flour and add 150ml of the whisky, the Worcestershire sauce, mustard and hot stock (whisking all the time).
Taste and season and continue to simmer gently for 20 minutes. After that, cool and refrigerate until needed.
To cook the pie, first preheat the oven to 200°C, gas mark 6, then place the pie on a baking tray in the centre of the oven for 45-50 minutes, until the top is crusty and golden. Heat the sauce with the remaining whisky and spoon a little over each portion, with the rest handed round.
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