A Scottish Shepherd’s Pie

375g coarse mince lamb or mutton 300g haggis cooking oil 3 onions, finely chopped 3 carrots, cut into 1cm dice 4 celery sticks, cut into 1cm dice tsp rosemary fonds tsp thyme leaves 2tbsp HP sauce 200ml red wine 200ml lamb stock Maldon salt, freshly ground black pepper

For the top

300g potato 300g yellow turnip (swede) 200g large carrot Maldon salt, freshly ground black pepper

Season the minced lamb, fry it in the oil on a good heat to season and colour. Crumble in the haggis.

In a separate frying pan, sweat the vegetables and season. Add the herbs and cook for 5 minutes.

Add lamb/haggis to the vegetables, add the HP sauce and continue to cook for 2 or 3 minutes.

Add the wine, a little at a time; add the stock and leave to simmer gently and slowly on the hob for an hour. If, during this time, the sauce becomes too thick, add a little water. Meanwhile start preparing the topping.

Chunk the swede and carrots, place them in a saucepan and pour in enough boiling water to just cover them. Add some salt and simmer for about 10 – 15 minutes, until the cubes are tender. Tip into a colander to drain thoroughly.

Cook the potato chunks in a separate pan. Pour enough boiling water to just cover them. Add some salt and simmer for about 10 – 15 minutes until the cubes are tender. Tip into a colander to drain.

Return potato, swede and carrot to one pan. Return the saucepan to the heat. Add a knob of butter and mash with a potato masher – best result NOT perfectly homogenized or perfectly smooth. Adjust seasoning.

Once the mince is ready, spoon into an ovenproof dish; spoon over the “bashed neeps and tatties” and put under a hot grill to golden up the topping.