Wednesday, 23 January 2013

Burns Night Pie


Burns Night Pie





Traditionally on Burns Night it's always Haggis, neeps and tatties.




Well this is Haggis, neeps and tatties with a difference



 Ye Pow'rs wha mak mankind your care,
And dish them out their bill o 'fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a Haggis! 

Robert Burns

Today's recipe is traditional in that it contains all the ingredients, but in a different way - serves at least four people.

 You will need:

1 Haggis

1 swede – peeled and finely chopped

1lb of potatoes peeled and chopped.


Gravy – as usual, I’ll let Delia show you how to make gravy (click here), otherwise, Bisto is very good.  Add a slug of whisky for extra Scottishness.



Firstly, cook the swede.


Open the haggis and break it up into an oven-proof dish. 


Add the cooked swede and mix well with a little gravy.


Cook the potatoes. Drain and mash them.  The best mashed potatoes are done with a potato-ricer if you have one.  Add a knob of butta and some warm milk.  Salt if you want to.


Spread the potatoes over the haggis and swede and bake in a fairly hot oven, gas 5, 180C, 375F for about 25 minutes, until the potatoes are toasted.

Serve with something green, such as cabbage and more of the gravy.


Easy peasy.

 © Karen Ette 2013



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