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Baked haggis shepherds pie with a clapshot (swede and potato mash) served with roasted broccoli.
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Haggis Shepherds Pie Recipe

There are countless versions of shepherds or cottage pie and this one has Scottish leanings and is filled with haggis and topped with a swede and potato mash called clapshot.
Course Main Course
Cuisine British, Scottish
Keyword haggis cottage pie, haggis pie, haggis shepherds pie, scottish shepherds pie
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2 Servings with Leftovers
Calories 1293kcal
Author Brian Jones

Ingredients

  • 1 Small Haggis 500g or 17oz
  • 2 Medium Onions 300g Total
  • 1 tablespoon Cooking Oil
  • 1 tablespoon Tomato Puree
  • 2 tablespoon Worcestershire Sauce
  • 375 ml Lamb Stock 1½ Cups
  • 150 g Frozen Peas 1 Cup

For the Clapshot Topping:

  • 3-4 Small Floury Potatoes 300g
  • 300 g Swede 2-2½ Cups
  • 1 teaspoon Salt
  • 50 g Butter 3 tablespoon + 1 teaspoon
  • Handful Snipped Chives

Instructions

  • Fill a 20cm or 8" saucepan with water and bring it to a boil, wrap the haggis tightly in tin foil and then add it to the pan, return the water to a boil, then reduce the heat so that the water is at a gentle simmer. Cover with a lid and cook for 45 minutes.
    Haggis Shepherds Pie process shot 1 of 9
  • Whilst the haggis is cooking, cut the onions in half, peel them and then cut them into thin (2-3mm or ⅛") half-moon shapes.
  • Heat a 28cm or 11" frying pan (not nonstick) over a medium heat and add the oil, followed by the onions. Cook them gently for as long as the haggis takes to cook, stirring occasionally.
    If the onions begin to brown too quickly, turn the heat down a little; you want to cook them slowly.
    Haggis Shepherds Pie process shot 3 of 9
  • Bring a 24cm or 10" saucepan of water to a boil and season it generously with salt (I use 1 teaspoon in a pan this size).
  • Peel the swede and cut it into a 25mm (1") dice, then add it to the second pan of boiling water along with the unpeeled potatoes and cook them for 30 minutes or until the potatoes are tender.
    Haggis Shepherds Pie process shot 2 of 9
  • When the haggis has had its 45 minutes, remove it from the pan, remove the foil and allow it to cool whilst you prepare the topping.
  • Drain the swede and potatoes, then peel the potatoes. Mash them together, adding the butter and chives, have a taste and add more salt if required, then set aside.
    Haggis Shepherds Pie process shot 4 of 9
  • Cut the haggis and remove it from its casing.
  • Add the tomato puree to the onions and cook for a couple of minutes.
    Haggis Shepherds Pie process shot 5 of 9
  • Pour in the Worcestershire sauce and lamb stock, then stir to form a sauce.
    Haggis Shepherds Pie process shot 6 of 9
  • Add the haggis and frozen peas, mix and then transfer to a 25cm x 15cm (10" x 6") baking dish.
    Haggis Shepherds Pie process shot 7 of 9
  • Top the haggis mix with the swede and potato mash, and rough up the surface with a fork.
    Haggis Shepherds Pie process shot 8 of 9
  • Bake for 20 minutes at 200°C or 390°F, then slide the pie under the grill (broiler) to crisp up the mash topping.
    Haggis Shepherds Pie process shot 9 of 9

Video

Notes

I usually serve two-thirds of this as a main course and save a third to reheat for lunch between the two of us on day two.

Nutrition

Serving: 1 | Calories: 1293kcal | Carbohydrates: 88g | Protein: 47g | Fat: 85g | Saturated Fat: 44g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 530mg | Sodium: 2535mg | Fiber: 14g | Sugar: 23g
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