Haggis, Mushroom &

Whisky Pie
Prep Time: 10 mins.
Cooking Time: 50 mins

15ml spoon (1 table spoon) oil

1 onion, finely diced
250g unsmoked bacon, diced
250g button mushrooms, sliced
454g haggis
150ml chicken stock
4 x 15ml spoons (4 table spoons) Scotch whisky
500g pack shortcrust pastry
Milk or beaten eggs to glaze

1. Preheat the oven to Gas Mark 6, heat the oil in a

large frying pan, add the onion and bacon and
cook for 6 – 8 mins until golden. Add the
mushroom and cook for 2 – 3 mins.
2. Remove the haggis from the casing, slice and stir
into the bacon mixture with the stock and
whisky. Cook for 2 – 3 mins, and then allow to
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3. Cut the pastry in half and roll out one portion on
a lightly floured surface. Use to line a 23cm
round pie tin or plate.
 4. Spoon the haggis mixture into the centre. Roll
out the remaining pastry and use to top the pie,
moistening the edges to seal. Use pastry
trimmings to decorate the pie.

Brush with beaten egg or milk to glaze and bake in

preheated oven for about 35 mins, until golden.

Serves: 6