Haggis, Neeps and Tattie Pie – Burns Night on a Budget 2/2

On Monday I showed you a traditional Burns Supper of Haggis, Neeps and Tatties with a few subtle changes. That made a hearty meal for three. Today I’m going to show you a Haggis, Neeps and Tattie Pie which uses the same ingredients but can be stretched to become a pie that will feed eight.

Haggis, Neeps and Tattie Pie is really simple to make, just dice your haggis.  Peel the potatoes and turnip (swede) then cook in salted water until just starting to soften.  Then let them cool a little before mixing with the haggis, whisky and cream.  The simply pile the mixture onto a sheet of shortcrust pastry on a baking tray. Brush the edges of the pastry with beaten egg. 

Cover the mixture with another sheet of pastry and crimp the two sheets of pastry together.  Brush the top with beaten egg and make four holes in the top to let out the steam. 

Bake for 30 – 40 minutes until the pastry is golden and the filling is cooked. 

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Haggis, Neeps and Tattie Pie

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

A hearty, Cornish Pasty style pie simply made on a tray and filled with haggis, potatoes and swede with a little cream and whisky.

Course: Main Course

Cuisine: Scottish

Keyword: budget, haggis, pie

Servings: 8

Calories: 353 kcal

Author: Farmersgirl Kitchen

Ingredients

• 1 small haggis
• 1 small turnip swede, peeled and cut into 2cm dice
• 3 medium potatoes peeled and cut into 2cm dice
• 1 pack of shortcrust pastry sheets or make your own pastry
• 2 eggs
• 100 ml double cream

Metric - US Customary units

Instructions

1. Heat the oven to 200 C. Simmer the turnip and potatoes in salted water until just starting to soften, about 5 minutes for the potato and about 10-15 for the turnip (swede).
2. Open the haggis packaging, slice and dice the haggis and cook in the microwave according to the pack instructions.
3. Mix the haggis, potato and turnip together with 1 egg, double cream and the whisky, if using.
4. Line a medium baking tray with one sheet of pastry, brush around the edge with beaten egg. Add the filling mixture and cover with the other sheet of pastry, crimping the edges of the pastry to seal.
5. Make two or three steam holes in the top of the pie and brush with more beaten egg.
6. Bake the pie for 30-40 minutes until the top is golden brown. Serve sliced with green vegetables, you may also wish to serve gravy if you prefer.

Recipe Notes

The texture is similar to a Cornish Pasty and I can report that the pie also tastes good served cold.

Nutrition Facts

Haggis, Neeps and Tattie Pie

Amount Per Serving

Calories 353 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Cholesterol 58mg 19%

Sodium 205mg 9%

Potassium 527mg 15%

Total Carbohydrates 33g 11%

Dietary Fiber 3g 12%

Sugars 2g

Protein 6g 12%

Vitamin A 4.9%

Vitamin C 25.7%

Calcium 6.3%

Iron 22.9%

* Percent Daily Values are based on a 2000 calorie diet.

PIN FOR LATER

Cut the Haggis Neeps and Tattie Pie into slices and serve with gravy if liked, You can also serve it cold as a picnic slice with salad.  

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There are also many fantastic festivals and entertainment events coming up too, Find out more about the events taking place in Scotland in 2014 at HomecomingScotland.com