Venison, Lamb Offal, Oatmeal, Onion, Beef Suet, Beef Heart, Seasoning, Soya, Spices, Colour E150, Red Wine Powder.
ALLERGENS in Bold
Nutritional Information
| As a guide we recommend that this product provides |
Per 100g |
| Energy |
718kJ/164kcal |
|
Fat
of which saturates
|
6.5g
3.2g
|
|
Carbohydrates
of which sugars
|
19.1g
4.6g
|
| Protein |
8.7g |
| Salt |
1.54g |
Shepards Pie with Haggis, Neeps and Tatties
Ingredients :
- 450-500g leftover haggis
- 300-400g leftover neeps (mashed swede)
- 300-400g leftover tatties (mashed potato)
- Whole milk, as needed
- 3 knobs slated butter
- 2 tablespoons chopped fresh chives
- salt and pepper, to taste
Method
1. Preheat the oven to 180C/Gas 4
2. Place the haggis in the base of an ovenproof dish. Reheat and refresh the neeps and tatties, in seperatesaucepans, over a medium heat adding a splash or two ofmilk. Spoon the neeps over the haggis and smooth the top with a spoon. With a clean spoon, spread the tatties on top, using a fork to decorate if desired. Dot the butter over the tatties, sprinkle with chives and season with salt and pepper.
3. Bake in the preheated oven on the top shelf for 20 to 30 minute, until the haggis is piping hot and the tatties are golden brown. Remove from the heat and serve.
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