I wasn’t planning to post this recipe, but quite a few of my Facebook followers requested the recipe after I shared this picture earlier this evening. This is hearty, warming grub, perfect on a chilly January night.
It would be great for Burn’s night supper tomorrow night. Some mashed neep (turnip) alongside or underneath the mashed tatties/parsnip would be a great idea if you’re more organised than I am and remembered to buy one!
Beef and haggis cottage pie
500g minced beef
1 Oxo stock cube
1 large onion, peeled and finely chopped
1 large carrot, peeled and finely diced
1/2 tbsp Worcestershire sauce
Around 3/4 pint beef stock
About half of a 1.5 kg bag potatoes, peeled and cut into even sized chunks
4-5 parsnips, peeled and cut into pieces roughly the same size as the potatoes
50-75g Butter for the mash, and a splash of milk
Place a large pan on the hob to heat. When the pan is hot, tip in the mince and cook until browned. Crumble in the stock cube and add the onion and carrot. Add the worcestershire sauce, the beef stock, a little salt and pepper and simmer for 30-45 minutes.. Keep an eye on the pan so the mince doesn’t get too dry. I often make the mince in advance, let it cool and pop in the fridge to save time later, plus I think it tastes better if it’s reheated later on or even the next day.
Preheat the oven to 200C.
Place the potatoes and parsnips in a large pan of water.Bring to the boil, then turn the heat down and simmer for 20 minutes or until the potatoes and parsnips are very soft. Drain and mash with the butter and milk.
Remove the haggis from its packaging.
Place the mince in an ovenproof dish, crumble the haggis over the top and top with the potato and parsnip mash. Cook for 40-45 minutes until golden and crispy on top.