home>Recipes>Burns Night Haggis, Neeps & Tatties Pie with Rock Star
Burns Night Haggis, Neeps & Tatties Pie with Rock Star
This open-faced pie (tart) would be perfect for any Scottish-themed supper, or for St Andrew’s Day and Burns Night. A delicious addition to your collection of Burns Night recipes, it brings together all the flavours of a traditional Scottish feast...
This open-faced pie (tart) would be perfect for any Scottish-themed supper, or for St Andrew’s Day and Burns Night. A delicious addition to your collection of Burns Night recipes, it brings together all the flavours of a traditional Scottish feast.
Buttery shortcrust pastry is filled with cooked haggis, bashed neeps (swede) and tatties (potatoes) before being topped with a goodly layer of Rock Star cheese. This smooth and creamy vintage Cheddar is matured in Welsh slate caverns, and is the final flourish for this delectable filled pie.
Serve with steamed greens for a fabulous Burns Night side dish or Scottish supper, followed by a wee dram and a wedge of Snowdonia Amber Mist (a mature Cheddar intertwined with award-winning single malt whisky, matured in Madeira casks) for the full Scottish experience. Wholemeal & Extra Virgin Olive Oil Crackers and a dollop of Balsamic Caramelised Onion Chutney complete this north-of-the-border feast.
Pre-heat the oven to 200°C/400°F /gas mark 6. Place a baking sheet in the oven to heat up - this helps with baking the base of the pie.
Cook the swede and potatoes in separate saucepans, until really soft (about 20 minutes).
Drain them, and then blitz them in a food processor or with a handheld blender; or mash (bash) them by hand with a potato masher.
Season them both with salt and lots of freshly ground black pepper before adding the butter. Set to one side.
Line a deep greased 8" (20cm) flan dish or pie plate with the pastry, trimming the edges.
Spoon the crumbled haggis into the pastry case, then add the mashed potatoes followed by the mashed swede.
Scatter the grated cheese over the top.
Bake in a pre-heated oven for 35 to 40 minutes, or until the pastry is golden brown and crisp, and the cheese has melted.
Serve in slices with steamed greens and seasonal vegetables.
Pre-heat the oven to 200°C/400°F /gas mark 6. Place a baking sheet in the oven to heat up - this helps with baking the base of the pie.
Cook the swede and potatoes in separate saucepans, until really soft (about 20 minutes).
Drain them, and then blitz them in a food processor or with a handheld blender; or mash (bash) them by hand with a potato masher.
Season them both with salt and lots of freshly ground black pepper before adding the butter. Set to one side.
Line a deep greased 8" (20cm) flan dish or pie plate with the pastry, trimming the edges.
Spoon the crumbled haggis into the pastry case, then add the mashed potatoes followed by the mashed swede.
Scatter the grated cheese over the top.
Bake in a pre-heated oven for 35 to 40 minutes, or until the pastry is golden brown and crisp, and the cheese has melted.
Serve in slices with steamed greens and seasonal vegetables.
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