Haggis, neeps and tatties pie

SERVES 4 Ready in 1 hour

● Low-calorie cooking spray ● 500g lean beef mince (5% fat or less)

● 4 back bacon rashers, all visible fat removed, finely chopped

● 200g chicken livers, sinew trimmed, finely chopped (optional) ● 1 large onion, finely chopped ● 2 carrots, peeled and finely diced ● 2 parsnips, peeled and finely chopped ● 1 tbsp fresh thyme leaves ● ½ tsp ground allspice ● 1 tsp ground mixed spice ● ½ tsp coarsely ground black pepper ● Large pinch ground cloves ● Large pinch freshly grated nutmeg ● 250ml boiling beef stock ● 1 small swede, peeled and diced ● 1kg floury potatoes, such as King Edward, peeled and cut into small chunks ● 2 tbsp fat-free natural fromage frais ● 2 level tsp creamed horseradish ● 2 tbsp chopped fresh parsley ● 1 level tbsp plain porridge oats ● Vegetables, to serve

Spray a large, non-stick frying pan with low- calorie cooking spray and place over a high heat.

add the beef, bacon and chicken livers, if using, and cook for around 5 minutes, stirring frequently.

Drain off any fat, add the onion, carrots, parsnips, thyme and spices and cook for a further 2 to 3 minutes.

pour in the stock and bring to the boil. reduce the heat to low and simmer for 15 minutes, or until the stock has been absorbed.

Meanwhile, cook the swede in a saucepan of lightly salted boiling water over a high heat for 5 minutes. add the potato chunks and cook for a further 10 to 12 minutes, or until both are tender.

Drain, then return to the pan along with the fromage frais, horseradish and parsley. Season to taste and mash well.

preheat the oven to 200c/fan 180c/ gas 6.

Stir the oats into the mince mixture, season to taste, then spoon into four individual pie dishes (or one large, ovenproof dish).

Spread the mash over the top and, if you’re feeling creative, make a pretty pattern with your fork.

Bake for 25 minutes, or until the top is nice and golden. This pie is delicious served hot with extra vegetables.