Hogmanay Haggis Pies

Hubby's request for Hogmanay was simple. Haggis! Being a true Scotsman he had the full fledged meat haggis, I opted for veggie. There was no real recipe either. I reheated the haggi (plural for haggis apparently!) as the packs instructed, meat in the oven wrapped in foil and sat in about 2cm of water. The veggie haggis was steamed. I boiled the tatties and as we didn't have any neeps (turnip) to hand I roasted off a butternut squash in the oven, simply with olive oil and some black pepper.

When the haggis was heated through I added each to the bottom of an ovenproof dish. Then I added the tatties and butternut squash together and mashed with butter and milk. When nicely mashed a layer was dolloped over the top of the haggis and then the dishes were popped back in the oven to crisp up the mash.

The Haggi Pies were served with some green beans and buttered spinach on the side. The recipe for this came from the latest Good Food mag which landed in the letter box on New Year's Eve. Simply wash 250g spinach leaves in a colander. Throw into a big pan with a knob of butter and some seasoning, then wilt for 1 min, stirring. This makes enough to serve 2 people.

Hubby's Dad had to come over for lunch yesterday to help us eat up the rest of the pies!