Michael and Savanah were winners of our Halloween-themed 'Don't Be Afraid of Your Leftovers' school competition in partnership with Scottish Business in the Community and Good Family Food.
Heat the oil in a large pan and sauté the onion over a low heat for five minutes until softened then add the garlic and cook for 2 minutes.
Add the crumbled haggis and stir to combine.
Stir in the stock, tomato paste, Worcestershire sauce and flour. Bring to a simmer and cook for 15 minutes.
Taste the filling and season with salt, pepper and a little grated nutmeg to taste. Cool the filling before using.
Boil the potatoes and swede in two separate pots until tender. The swede will need to boil for a while longer than the potatoes.
Mash the potatoes with 25g of butter and enough whole milk to create a smooth mash. Reserve 50g of mash to mix in with the swede. Season with salt and pepper to taste.
Mash the swede with 25g of butter and a little whole milk to create a smooth mash. Stir in some of the potato mash and mix together. Season with salt and pepper, to taste.
Fill the pies with the cooled haggis, filling three-quarters of the way up.
Transfer the potato mash to a piping bag fitted with a large star tip. Do same with the swede mash.
Pipe the mash over the pies, alternating between potato and swede. Place the pies on a heavy baking tray.
Reduce the oven temperature to 180°C. Brush the pies with a little melted butter and sprinkle with the parsley.
Cook for 30 minutes, until the pies are hot and the mash is lightly coloured.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.