Shepherd's pie with haggis, neeps and tatties

Shepherd's pie with haggis, neeps and tatties


2 people made this

About this recipe: Use up your leftover haggis, neeps and tatties from Burns Night in this delicious take on a shepherd's pie.

geneviever Hampshire, England, UK

Serves: 8 

  • 450 to 500g leftover haggis
  • 300 to 400g leftover neeps (mashed swede)
  • 300 to 400g leftover tatties (mashed potato)
  • whole milk, as needed
  • 3 knobs salted butter
  • 2 tablespoons chopped fresh chives
  • salt and pepper, to taste

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4.
  2. Place the haggis in the base of an ovenproof dish. Reheat and refresh the neeps and tatties, in separate saucepans, over a medium heat adding a splash or two of milk. Spoon the neeps over the haggis and smooth the top with a spoon. With a clean spoon, spread the tatties on top, using a fork to decorate if desired. Dot the butter over the tatties, sprinkle with chives and season with salt and pepper.
  3. Bake in the preheated oven on the top shelf for 20 to 30 minutes, until the haggis is piping hot and the tatties are golden brown. Remove from the heat and serve.

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