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Cottage Pie with Haggis and Dauphinoise

Recipe

Indulge in a hearty twist on a classic with this Cottage Pie featuring rich haggis and creamy dauphinoise potatoes, baked to golden perfection. A comforting blend of traditional Scottish flavours and creamy textures that will warm your soul.  

Serves: 6-8 people   |   Prep time: just under 1 hour   |   Cooking time: 1 hour

Scottish   |   Main   |    Scottish Creations by Kirsten

  

Ingredients

For the Cottage pie filling:

  • 10ml Vegetable oil
  • 1 x Large carrot
  • 1 x Medium onion
  • 500g 10% Fat Scotch minced beef
  • 2 Stock pots
  • 30g Tomato purée
  • 0.5g Thyme
  • 300ml Water
  • 10g Light brown sugar
  • 100ml Red wine
  • 25g Plain flour
  • 454g Haggis  

For the Dauphinoise topping:

  • 1kg Scottish white potatoes
  • 300ml Scottish double cream
  • A pinch of salt (to taste)
  • A pinch of cracked black pepper (to taste)
  • 150g Scottish grated cheese  

  

Method

For the Cottage pie filling:

  1. Pre-heat oven to 220°C/200°F/Gas Mark 7.
  2. Peel and finely dice carrot and onion.
  3. Heat the oil in a large saucepan and saute the onion and then the carrot in the oil until both begin to soften.
  4. Add the minced beef to the carrot and onion mixture until brown off.
  5. Add the stock pots and tomato puree to the mince and vegetable mixture and stir through.
  6. Add the dried thyme and sugar then mix well.
  7. Add the water and allow to simmer for 10-15 minutes.
  8. Blend the wine with the flour in a jug then pour into the cottage pie mixture.
  9. Allow to cook on low for 5-10 mins until the flour is cooked through and the sauce thick.
  10. Pour the pie mix into a suitable casserole dish.
  11. Slice up the Haggis chub and arrange slices on to the pie mixture.

For the Dauphinoise topping:

  1. Slice potatoes with skins on approx 5mm thick.
  2. Add potato slices to a pot of boiling water and place lid on top.
  3. When water reaches the boil again set timer for potatoes to boil for 5 minutes.
  4. Remove from heat and drain potatoes and place back in pot, allow to cool slightly.
  5. Arrange a layer of potatoes on top of the haggis layer, pour over half of the cream and season well with salt and pepper.
  6. Arrange a second layer of potatoes and again pour over cream and season.
  7. Sprinkle liberally with the grated cheese - cover dish with tin foil.
  8. Place covered casserole dish into the hot oven and cook for 45 minutes, remove foil covering and cook uncovered for 15 minutes.
  9. Allow to cool before removing a portion, serve with some tenderstem broccoli if you wish.