haggis shepherd’s pie with neeps & tatties

1 tbsp. sunflower oil
1 onion, finely chopped
2 sticks of celery, chopped
2 carrots, chopped
900g haggis, chopped
1 cup of water
1 beef oxo cube
1 tbsp. Worcestershire Sauce
1 swede, peeled and diced
1 kg potatoes, peeled and diced
25g butter
Salt & Pepper

Place the potatoes and swede into a large pan with enough water to cover. Bring to the boil and then simmer for 20-25 minutes until tender.

While the neeps & tatties are cooking heat a heavy bottomed cooking dish over a medium heat and warm the oil. Gently fry the onion, carrots and celery for 10 minutes until softened. Add the haggis, fry for 5-10 minutes until broken up.
Add the water, crumbled beef cube and Worcestershire Sauce. Stir and leave to gently simmer for 5 minutes.

Once the potatoes are tender drain all of the water, add the butter and salt & pepper and mash until fluffy. The mixture won’t go completely smooth due to the swede.

Spoon the mash over the haggis mixture and drag a fork over the top to add texture.
Place under a hot grill for 5 minutes to brown.