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Haggis Shepherd’s Pie

A hearty winter warmer

Prep: 25 minutes Cook: 30 minutes


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 500 g Macsween Vegetarian Haggis
  • 3-4 fresh thyme sprigs
  • 400 ml vegetable stock
  • 3 tbsp tomato paste
  • 200g frozen vegetable mix like peas, carrots, beans etc
  • Black pepper to taste

For the potato topping:

  • 1 kg floury potatoes
  • 70 g butter
  • 200 ml whole milk
  • Salt to taste
  • 30 g butter (optional)


  1. Preheat the oven to 180 C. Set a large pot of water on the stove with peeled and quartered potatoes and a pinch of salt, boil until tender over medium heat for 15 minutes.
  2. Meanwhile, in a deep pan heat the olive oil and sauté the onion over low heat for 7-10 minutes, add garlic and crumbled Macsween Vegetarian haggis, stir and continue breaking up the mixture with a wooden spoon until it resembles a mince.
  3. Add fresh thyme, vegetable stock, tomato paste, a vegetable mix of your choice and bring to a boil, then reduce the heat to low. At first the mixture will be wet but will thicken in a coupe of minutes. Simmer for 10 minutes until the vegetables are tender but not mushy.
  4. When the potatoes are cooked, drain and mash with a potato masher adding hot milk and butter, salt to taste.
  5. Tip the mixture into a medium baking dish and top with mashed potatoes, dab little bits of butter all over the potatoes.
  6. Cook in the preheated oven for 30 minutes until the topping is golden.