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Crofters Pie

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Haggis is undoubtedly an acquired taste, especially for the Sassenachs south of the border. This recipe combines a typical Burns Night main course of Haggis, mashed potato and neeps (Turnip or Swede) with a good old Shepherds pie made with lamb mince and a good sprinkling of nutmeg.

The combination is delicious and tones down some of the liver taste in Haggis. Give it to some of the anti-haggis brigade and they will be converted before they know it!

250 - 350g lamb mince
250 - 350g haggis (half a small Macsween - the proportions depend on you - use more haggis if you are already a convert!)
600g potatoes peeled and cut in half or thirds for mashing
250g turnip (swede) peeled, trimmed and cut into large 4cm chunks
1 onion peeled and finely chopped
A few carrots peeled and diced
250ml water or stock
100ml hot milk
75g butter
Olive or sunflower oil
Freshly grated nutmeg
Salt and black pepper


Start by making the mash and Swede topping
Bring a large pan of salted water to the boil and add the potato and swede
Bring back to the boil, cover and simmer until the vegetables are tender - this should take around 15 minutes
Drain and mash, add 50g of butter and hot milk and stir well
Check the seasoning and add a few scrapes of fresh nutmeg
Set aside and leave to cool

For the filing heat the olive oil and a large frying pan and fry the onion and carrot for a few minuts to soften
Peel the skin from the haggis (there will be a plastic outer and natural skin)
Turn up the heat and add the haggis and lamb mince to the pan, stir and brown for a few minutes. At this stage the pan will start to look a mess, this is the oats in the haggis expanding and starting to stick, fear not!
Add the stock or water to the pan and bring to a gentle simmer, scraping the bottom of the pan with a wooden spoon, thick gravy should follow

Add the meat to a deep casserole dish and leave to cool
Spread the mashed potato and Swede on top, smooth with a fork and dot with the remaining 25g of butter
Place in a medium oven (Gas mark 4 or 180 degrees C) for 30 minutes until the top is well browned
Serve with peas

Suggested Sausages

A fresh haggis

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