...AND HERE’S HOW TO MAKE IT AT HOME

INGREDIENTS

Shortcrust pastry:

600g plain flour

200g cold cubed butter

1 large egg, lightly beaten

1/2 tsp salt

60ml cold water

Filling:

2 tbsps olive oil

1 large onion, finely diced

2 cloves of garlic, minced

500g haggis (if vegetarian haggis, crumbled)

250ml beef stock

2 tsp Worcestershire sauce

1 tbsp plain flour

Salt and pepper to season

Topping:

6 large Maris

Piper potatoes, peeled and cubed

1 large turnip, peeled and cubed

4 tbsp butter

Salt and pepper to season

METHOD Filling:

1. Heat oil in a large pan and sauté the onions on a low heat until softened.

2. Add the garlic and cook for a few minutes.

3. Add the haggis and stir to combine.

4. Stir in flour, stock and Worcestershire sauce and cook for 10-15 minutes.

5. Taste the filling and season, then allow to cool.

Topping:

1. Boil the turnip and potatoes in separate pots until fork tender.

2. Mash the turnip with 25g of butter and a little milk to make a smooth mash. Season to taste.

3. Mash the potatoes with 25g of butter and some milk until smooth mash. Season to taste.

Pastry:

1. Put flour and butter in a food processor or bowl. Mix until a breadcrumb-like consistency.

2. Add beaten egg and mix again.

3. Add cold (iced) water a little at a time until the dough comes together.

4. Line worktop with clingfilm and tip dough on it. Knead gently. Wrap and chill in freezer for 30 minutes.

5. Dust worktop with a little flour and roll out dough to thickness of £1 coin.

6. Roll over the rolling pin and drape over cake or tart tin with removable base.

7. Leave some dough to hang over. This can be trimmed later.

8. Score the base of the pastry and chill in freezer for 25 minutes.

9. Preheat oven to 200C, place baking paper over the pie and weigh down with baking beans or rice.

10. Blind bake for 20 minutes, then remove the baking paper and beans/ rice before baking for another 5 minutes until golden.

11. Use serrated knife to neaten the edges.

Assembly:

1. Fill the pie with the haggis mix.

2. Top haggis mix with the turnip.

3. Place mash into a piping bag with a star nozzle and pipe on the mash. Brush with a little melted butter or dust with parmesan.

4. Reduce heat in oven to 180C and cook for 30 minutes until pie is hot and mash is golden.

5. Remove pie and serve with green vegetables.