A hearty pie that's perfect for a cold winter night
For shortcrust
600g plain flour, plus more to dust
200g cold butter, cubed
50g cold vegetable shortening
1 large egg, lightly beaten
1/2 tsp salt
ice-cold water, as needed (about 60ml)
or use store-bought shortcrust pastry
For the filling
2 tbsp olive oil
1 large onion, finely diced
2 cloves garlic, minced
500g Macsween Haggis, crumbled
250ml hot beef stock
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tbsp plain flour
a little freshly grated nutmeg
1 bay leaf
salt and pepper to season
For the topping
750g maris piper potatoes, peeled and cubed
1 large swede, peeled and cubed
50g unsalted butter, divided
whole milk, as needed
salt and pepper to season
50g unsalted butter, melted, to brush over pies
1 tbsp flat leaf parsley, very finely chopped