This Haggis Pie with neeps and tatties top is the end result of a quest to find the perfect way to eat haggis.

While scouting around for other ways to eat it, I thought about combining the neeps and tatties element with the Haggis, into a Haggis Neeps and Tatties pie. Delia had the same idea too, so I used her recipe as an inspiration, with a bit of added Nigel Slater, and a dash of me…

Serves 3

Haggis Pie with Neeps and Tatties top

Ingredients

1 x 450g Haggis

400g Swede

400g Floury potatoes

100g Spinach

Knob of butter

30 ml olive oil

30g Cheddar

Method

Cook Haggis as per instructions (usually about 1hr 15 mins in oven). Slice open and allow to cool. Chop swede into chunks, and boil until tender (about 15-20 mins). Then mash with an added knob of butter (this might be best done in a small food processor). Set aside. Peel potatoes (reserve the peelings) and chop into chunks. Boil potatoes with peelings (adds loads of flavour) either loose or in a muslin – until tender (about 20 mins). Drain, discard peelings, and dry the potatoes – either by leaving in pan covered with tea towel and lid, or in an oven at low heat for about 10 mins. Mash with a potato ricer and add butter or oil. Beat with a wooden spoon till light and fluffy. Tear spinach leaves, and stir into the potato mash. Set aside. In a buttered baking dish, smoothly layer with the haggis, then swede, then potato. Top with the grated cheese, and then bake in oven at 200°c (180°c fan ovens) for about 40 mins, or until top is a lovely golden brown colour.

Allow to rest for 5-10 mins, then serve with extra veg of choice, such as steamed carrots.