Haggis Shepherds Pie

It’s haggis season. Celebrate Burns Night with a hearty family favourite: Shepherds Pie, perfected by a famous Scottish twist: haggis filling, topped with our carrot, potato and swede ready-made mash for ease. Sláinte Mhath

Time: 1hr 30mins

Serves: 4-6


  • 2 tbsp veg oil
  • 1 white onion diced
  • 4 garlic cloves finely chopped
  • 1 large carrot peeled and diced
  • 2 celery sticks chopped
  • 454g haggis (original or meaty)
  • 1 1/2 tbsp plain flour
  • 400g chopped tomatoes
  • 200ml beef stock
  • 200g frozen peas
  • 2 tbsp Worcester sauce
  • 3 thyme sprigs
  • 900g carrot, potato & swede mash
  • 75g grated Cheddar
  • 25g crumbled stilton
  • 2 tbsp olive oil


  1. Heat your oil in a large, non-stick pan over a medium heat and add your onion, garlic, carrot and celery and fry for 15 mins until softened (stirring as you go). Meanwhile, remove packaging from haggis and microwave as per the package instructions. Allow to cool slightly and crumble into the pan with the softened veg, heating and stirring for a few mins.
  2. Add plain flour, chopped tomatoes, stock, peas, Worcester sauce, thyme and a generous pinch of salt and pepper before giving a mix and simmer for 20 mins until reduced. Set aside once ready. Preheat your oven to gas 6, 200°C, fan 180°C. Microwave your mash as per pack instructions.
  3. Load your Shepherds Pie filling into an oven-proof dish. Top with your mash followed by Cheddar and crumbled stilton before finishing with a drizzle of olive oil plus a big pinch of salt and pepper.
  4. Pop in the oven for 20 mins until golden and bubbling for a comforting sharer this Burns Night.

Banging Burns Night Burgers

Sláinte Mhath 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Try our Banging Burns Night Burgers for an easy, but equally delicious way to use up your leftovers, with a haggis pattie topped with leftover neeps & tatties hash brown, bacon, caramelised onions and melted Cheddar. If you weren’t hungry before seeing this, you will be now.

Time: 1hr

Serves: 4


For the burger:

  • 250g leftover haggis (original or meaty)
  • 250g beef mince
  • 100g Cheddar
  • 2 tbsp olive oil

For the sauce:

  • 2 tbsp mayo
  • 1 tbsp ketchup
  • 1 tsp chipotle sauce
  • 1 tsp Worcester sauce

For the caramelised onions:

  • 2 tbsp olive oil
  • 2 red onions sliced
  • 2 tbsp soft brown sugar
  • 2 tbsp balsamic vinegar

For the hash brown (alternatively use frozen hash browns):

  • 100ml veg oil
  • 300g leftover neeps & tatties

For the rest:

  • 8 streaky bacon rashers
  • 4 brioche burgers
  • 4 Cheddar cheese slices
  • 1 baby gem lettuce, shredded


  1. Start by mixing all burger ingredients apart from the oil in a bowl with a pinch of salt and pepper. Use your hands to shape into 4 patties and pop into the fridge. Meanwhile, mix all sauce ingredients with a pinch of salt and pepper and set to one side.
  2. For the caramelised onions, heat your oil in a medium, non-stick pan over a medium heat, add your onions, sugar and balsamic and cook down for 15-20 mins until sticky and caramelised then set aside. Preheat your oven to gas 6, 200°C, fan 180°C. Pop your bacon rashers on a lined tray in the oven for 10 mins until crispy, remove from the oven and set to one side.
  3. Meanwhile, for the hash browns (if using leftover neeps and tatties), heat your oil in a large, non-stick pan over a medium-high heat. Shape your neeps and tatties into thin patties and pop in the hot oil, cooking for a few mins each side until golden. Alternatively, pop freezer hash browns in the oven and cook as per the pack instructions. If using ready-made, use the back of a spatula to squash down once ready.
  4. Heat 2 tbsp olive oil in a large, non-stick pan, add your burger patties and cook for 5 mins each side until cooked through. Griddle your burger buns so charred.
  5. Pop the burgers on a tray and top each with a hash brown, 1/4 of the caramelised onions, a cheese slice and 2 bacon rashers before popping in the oven for a couple of mins to heat through and for the cheese to melt.
  6. Mix together your sauce ingredients and spread it on each bottom bun followed by lettuce, your burger stack, any extra sauce and then crown with a lid for the most indulgent burger to continue Burns night celebrations this year.