Combining all your ingredients in a pie is a bit different from the usual ceremonial Burns night dinner with the address to the haggis and the nip of whisky but if you lead a busy life you can make and freeze it beforehand. If you are freezing it add 1 egg yolk to the mash. (defrost overnight). Try it with a nip of whisky.
Clapshot is an Orcadian dish of swede and potato mash traditionally made with dripping but I prefer to use butter. The addition of lots of freshly milled black pepper and chives makes it the perfect accompaniment to haggis.
Makes 1 large or 4-6 smaller pies
For the pastry
2 oz cold butter, cubed
2 oz cold white cooking fat, cubed
8 oz plain flour
Pinch each of salt and pepper
2-3 tbsp chilled water
Rub the fats into the flour until the mixture resembles breadcrumbs, add salt and pepper.
Add the water 1 tbsp at a time to form a firm dough. Rest the dough in the fridge for 30 minutes.
Pre-heat the oven to 180C
Roll the dough out on a floured surface, to the thickness of a £1 coin.
Use to line a 20cm pie tin (or 4-6 smaller tins) prick the base of the pastry all over with a fork and bake on the middle shelf of the oven for 7-9 minutes until pale golden brown. Remove from the oven and set aside to cool.
For the haggis
300 g haggis, cooked to instructions or peel the skin off and cut into slices and microwave on full power for 3-4 minutes. Leave to cool and drain on kitchen paper.
For the Clapshot
500 g potatoes, peeled and cut into chunks
500 g turnip (swede) peeled and cut into chunks
50 g butter
2 tbsp chopped chives
Salt and freshly milled pepper
1 egg yolk (if freezing)
Boil the turnip and potatoes in separate pots, in salted water until tender.
Drain and place in a large bowl. Add the butter, pepper and if using it, the egg yolk. Beat with a hand held electric mixer until smooth.
To assemble the pie
Crumble the haggis evenly over the base of the pie crust. Pile on the clapshot.
Bake at 180C for 10-15 minutes until the top is golden then remove the pie from the oven and let it stand for 5 minutes before serving.