Quick Bites: Haggis shepherd’s pie (serves four)

Thanks to The Ivy, Glasgow for this tremendous recipe, perfect for Burns Night.

You’ll need

• 100g lean rib of beef mince
• 100g lean lamb mince
• 240g haggis
• Two chopped shallots
• 100g button mushrooms
• One carrot
• Two sprigs fresh thyme
• Two sprigs fresh oregano
• 100ml red wine
• 2 tbsp Worcs sauce
• 200g chopped tomatoes
• 300ml veal stock
• 1 tbsp tomato purée
• 1 tbsp flour
• Sunflower oil
• Salt and black pepper

For the topping

• 50g King Edwards or Maris Piper
• 500g of swede
• 25g unsalted butter
• Salt and white pepper
• 4g egg wash

Method

Lightly oil haggis, lamb and beef. Heat a frying pan until smoking and cook, for about five mins. Pour off excess liquid and place in a dish to one side.

In same pan, heat a little oil and gently sweat shallots, thyme, mushrooms and carrots for eight mins. Add mince and mix in tomato purée and cook for about five mins. Add chopped tomatoes, wine and reduce for about 10 mins. Add flour and mix. Add Worcestershire sauce and stock. Simmer for 30 mins. Season with salt and pepper, add the oregano. Keep to one side.

Preheat oven to 180C/gas mark 4.

Peel and cut the potatoes into even-sized pieces along with the swede. Cook in boiling salted water for 15 mins until soft, then drain and return to the pan over a gentle heat to remove any excess moisture. Using a masher or liquidiser, bring the mixture together, adding butter and salt to season.

Put the meat mixture in oven-proof dish. Top with the mashed potato and glaze the top with the egg wash. Put into the oven and bake for around 30 mins.