Tonight is Burns Night!. A celebration of the life and works of Scottish poet Robert Burns, though often an excuse to eat haggis and drink whiskey. Over the past few years my Burns Night recipes (brownies and squash) have focused on different ways to cook with scotch, rather than on making haggis, because unless you’re a butcher making haggis is just cooking it according to the instructions, make mashed potatoes, and mash up a turnip.
However, this year Burns Night snuck up on me. So I figured I’d go with a slight take on the preparation of haggis, by turning it into a pie, like a shepherd’s pie. I got the idea for haggis pie from British cooking maven Delia Smith, while searching for whiskey sauce recipes, even though I ended up using the sauce recipe here. It is also a recipe that can be made with the leftovers of your haggis, neeps, and tatties.
- Mashed Potatoes
- shredded cheese (I’d go with a smoked or mature cheddar)
- whiskey sauce
- Pre heat oven to 375° F (190° C)
- Fully cook haggis. (Since I was going to put it into a casserole I went for the fastest method and removed the haggis from the casing and microwaved it.) Spread haggis at the bottom of a casserole dish.
- Peel turnip. Cut into chunks. Steam. (I added a little whiskey to the water while it steamed since I was feeling festive). Roughly mash and layer on to of the haggis.
- Cover with mashed potatoes and sprinkle on the cheese.
- Bake in the oven for 30 minutes until the top is golden brown. If you have prepared the pie ahead of time and are baking from chilled, bake for 45-50 minutes.
And, because it is Burns Night, I treated myself to a dram after young sir went to bed!