Burns Night Pie
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!
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 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.
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