On or around 25 January, many Scottish people celebrate Burns Night.  This is held on the anniversary of the birth of Robert (or Rabbie) Burns, a Scottish poet and lyricist who was born on 25 January 1759.  Many folk attend a Burns Supper which includes eating haggis, neeps (turnip) and tatties (potatoes).  A Burns Supper is very entertaining with the haggis being addressed using one of Rabbie Burns’ poems “Address to a Haggis”, funny speeches and music – and of course some whisky may be consumed.

In honour of Burns Night, I made Haggis Pie.  It’s more forgiving than the traditional haggis, neeps and tatties as there’s no juggling with timings.  Haggis 0

Ingredients:

  • Haggis – a portion per person
  • Turnip – a large turnip will serve 4 people (Note that in Scotland we call “swedes” turnips as you will see from the photo.)
  • Potatoes – about 1.5 kg for 4 people
  • Salt
  • Black pepper
  • Butter

 

Peel, cut up and boil turnip in slightly salted water till tender.

Peel, cut up and boil potatoes in salted water till tender.

Heat haggis in the microwave for slightly less time than the packet says.

Heat oven to 200 ºC / fan 180ºC / gas mark 6.

SpreHaggis 1ad a layer of haggis in an ovenproof dish.

 

 

 

 

 

 

Add some pepper to the turnip and mash it well, then spread a layer of turnip over the haggis.Haggis 2

Add pepper and a knob of butter to the potatoes then mash them well.  Spread a layer of potato over the turnip.Haggis 4

Cook for about 20 minutes till the top of the pie is lightly coloured.

Eat and enjoy!

 

 

Haggis 6

 

This pie freezes well: once the pie is constructed, allow it to cool completely then cover and freeze.  Defrost completely before cooking.

 

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