Haggis and root vegetable casserole with Scottish blue cheese cobblers
Ingredients (serves 6-8)
Haggis and root vegetable casserole
- 2 tbsp olive oil
- 1 swede
- 1 large carrot
- 1 celeriac
- 1 leek
- 3 onions
- Sprig of thyme
- 25ml shot of whisky
- 1lt lamb stock
- 1 haggis (approx 450g)
- Salt and freshly ground pepper
Scottish blue cheese cobbler
- 350g self raising flour
- 150g unsalted butter
- 90g Strathdon, Dunsyre or Lanark blue cheese
- Juice of 1 lemon
- 3 tbsp water
- 1 egg, beaten
For the haggis and root vegetable casserole
- Preheat oven to 140°C.
- Peel and dice the swede, carrot and celeriac into 25mm cubes.
- Dice the onions and leek into the same sized cubes as the roots.
- Heat the olive oil in a large heavy-based pan or casserole dish, and sweat off the diced leeks and onions until softened. Add the other diced vegetables and the sprig of thyme and brown off before adding the shot of whisky to deglaze the pan.
- Add the lamb stock, then break up the haggis and stir into the casserole. Season and cover with foil or a lid and place into the preheated oven for 1 hour.
For the Scottish blue cheese cobblers
- Place the flour into a large bowl and season with salt and pepper.
- Add the butter and two thirds of the blue cheese and mix using a fork. Make a well before adding the lemon juice and water and gently bring together to make a soft dough.
- Roll out on a lightly floured surface to about 5mm thick, and cut into rounds using a 7.5cm pastry cutter.
- After 1 hour, take the casserole out of the oven, remove the lid and arrange the circles of dough around the edge of the dish so that they are overlapping. Brush with the beaten egg and bake for 45 mins until golden.
- Top off with the remaining blue cheese towards the end of cooking.