Haggis, Neeps & Tatties Pie (Gluten-Free)

Serves: 2–3
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 1 pack Eversfield Organic Gluten-Free Haggis 350g

• 400g potatoes, peeled and chopped

• 300g swede (neeps), peeled and chopped

• 50g butter

• 3 tbsp milk (or plant-based milk for dairy-free)

• Salt and black pepper, to taste

• 1 tsp mustard (optional, for extra warmth)

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 clove garlic, minced

• Optional: fresh parsley to garnish

Method

1. Cook the Potatoes & Swede

   • Boil potatoes and swede in salted water until tender (~15–20 minutes).

   • Drain, mash with butter and milk, season with salt, pepper, and mustard if using. Set aside.

2. Prepare the Haggis Filling

   • Preheat oven to 200°C (180°C fan).

   • Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft.

   • Crumble the gluten-free haggis into the pan and stir for 3–4 minutes until warmed through and lightly golden.

3. Assemble the Pie

   • Transfer the haggis mixture into a small ovenproof dish.

   • Spoon the mashed potatoes and swede over the top, creating a rustic, even layer.

   • Lightly score the top with a fork for a golden finish.

4. Bake

   • Place in the oven for 20 minutes, or until the top is lightly golden.

   • Optional: finish under the grill for 2–3 minutes for extra colour.

5. Serve

   • Garnish with fresh parsley and serve hot. Perfect with a simple green vegetable or a rich gravy.

Why This Works

• Haggis brings spice, richness, and umami to the dish.

• Neeps & tatties (swede & potatoes) add sweetness and creaminess that balances the haggis.

• Gluten-free haggis makes this dish accessible for all, without compromising flavour.