Burns night doesn't have to mean indigestion or having all diners ending up feeling like they are only useful as door stops, with the cultural weight of Scotland's favourite son pinning them to the spot.
Want something lighter? Try this haggis pie recipe. It has the advantage of being prepared in advance, it's easier to serve than a whole haggis, and layers the swede, haggis and mash, giving the right quantity of each. The flavour and texture of the haggis is wonderful when put together with the soft and sweet swede and the creamy mash. A little carrot adds colour to the paler swede. It looks great on the plate, slightly reminiscent of 70s browns and oranges, but better. So good, in fact, Scottish pals have pronounced it genius.
The colours on the plate are fantastic. Go poncy and prepare it in little rings.
Serving it with some sweet, lightly cooked cabbage means you don't need any gravy. If you want something saucier try making some whisky gravy, don’t fret, just add a slug of whisky to your usual gravy.
If you like having the cooked haggis roll around the plate until you pierce it and allow the contents to spill, for the drama as much as anything, don't make this pie.
I credit my sister for this, but note that Delia has a version (the same info in different layout), nothing’s original is it.
· 2 haggis (I use Macsween's)
· 8 medium potatoes
· 1 large swede
· 2 carrots
· butter or margarine
- Take the printed plastic cover off the haggis and wrap them in foil, bake for 1 hour at 360/180/gas mark4
- Peel the potatoes, cook well in salted water, drain and mash well with a hearty pinch of salt, good grindings of pepper, a knob of butter and a few glugs of milk. Don't make it too wet.
- Peel the swede and carrots, cut into 2cm cubes and cook in plenty of salted water until tender, about 15 minutes. Drain, saving some of the liquid, about a cup. Mash thoroughly with some butter, a little salt and pepper, and add a little of the cooking liquid at a time.
- Lightly butter a heatproof dish, about 25cm/10" in diameter - I used an oval dish.
- Slash open the cooked haggis and scoop out the filling into the buttered dish. Spread out a layer, about 2cm/1" thick.
- Spread a layer of swede and carrot mash over the haggis layer, about 2cm/1" thick.
- Top with a similar layer of mash, and smoothing the top, then run a fork around it, to give lots of ridges to go crispy.
- Cook for 30 minutes at 360/180/gas mark4, until the crust is golden.
Serve with lightly cooked buttered cabbage.