Scottish twist on the Northern-English Dish.
I find that the typical Haggis you get in the shops is four portions. I, of course, have to make us Haggis, Neeps and Tatties the first night. Which leaves two portions left which I like to get creative with, and this is one of those concoctions.
Serves two.
2 largish potatoes.
1 small swede or turnip.
225g cubed casserole beef.
225-250g haggis.
1 onion.
1 carrot.
1 stick of celery.
100ml beef stock
100ml red wine.
1 tbsp chopped fresh parsley
Preheat the oven to 180 degrees centigrade.
Chop the onion, carrot and celery in to small cubes, sweat them in a a casserole pot with a glug of olive oil
Mix some flour (roughly 15g) with salt and black pepper and coat the beef cubes.
Brown the meat in a frying pan, tip the remaining flour into the veg.
Once the meat is browned, mix it in with the veg in the casserole pot, add the wine, stock and fresh parsley. Leave to simmer for 10 mins.
Whilst the meat and veg are simmering, mandolin or finely slice the tatties and neeps (no more than 5mm thick).
Remove the casserole from the heat, crumble the haggis on top as a layer on top of the beef stew. On top of this evenly spread the layers of potatoes and swede/turnip. Cover the casserole pot and place in the oven for 1 hour. To crisp up the potatoes remove the lit and bake for a further 10 mins.
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