About this recipe:A Scottish take on cottage, shepherd or Cumberland pie. A warm, hearty dish perfect for Hogmanay or Burns Night. You can use either traditional or vegetarian haggis - I prefer vegetarian. Serve this dish with oatcakes. Serves 4 to 6 or more if smaller portions in a buffet.
8 large potatoes, Maris Piper or similar, peeled and chopped
450g traditional or vegetarian haggis
400ml beef stock
200ml double cream
1 splash Worcestershire sauce
1 tablespoon dark brown sugar
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Method Prep:20min › Cook:35min › Ready in:55min
Boil the swede or turnip together with the carrots and sweet potato until soft. Drain and mash together with black pepper and creme fraiche or fromage frais.
Boil the potatoes until soft. Drain and mash together with milk, butter, salt and pepper. Make sure that the potato is smooth.
Cook the haggis according to package instructions. (I microwave mine.) Place cooked haggis in a layer on bottom of an ovenproof dish. Sprinkle with water to prevent the haggis drying out.
Layer the mashed swede/turnip, carrot and sweet potato mix on top of haggis.
Layer the mashed potato on top and decorate with a fork.
Place dish in a preheated 200 C / Gas 6 oven and cook for around 20 to 25 minutes or until the potato has browned.
Place beef stock and whisky in a pan, boil for 4 to 5 minutes. Stir in the cream and add a shake of Worcestershire. Stir in sugar, salt and pepper. Stir continuously until sauce thickens. This can take several minutes.
Serve Crofter's pie hot from the oven with whisky sauce poured around the side of the pie, and with oatcakes.
Please note that the photo shows the Crofter's pie before it has been cooked in the oven.