Tightly wrap the haggis in 3-4 layers of aluminium foil and place in a large roasting tray. Half fill the pan with boiling water, or until the haggis is submerged in around an inch of water.
Bake in the oven according to the packet instructions, based on weight (around 2.5-3 hours). 30 minutes before the end of the cooking time, make a slit in the haggis and pour in 50ml of whisky.
While the haggis is cooking, finely slice the onions and add to a large saucepan with 50g butter and a drizzle of cooking oil. Cook over low heat, stirring often, until golden and caramelised. This may take anywhere from 30-45 minutes. Resist the urge to increase the heat or add sugar. Once golden, season with salt and transfer to a bowl. Set aside for later.
While the onions are caramelising, peel the potatoes and boil whole in generously salted water for 20 minutes, or until a soft enough to mash. Test using a paring knife. Once ready to mash, strain and leave to drain for at least 10-15 minutes. Return to the pan and mash with 50g butter, the cream, salt, and white pepper (to taste). Set aside to cool completely.
Also prepare the swede by cutting into large chunks and boiling until soft. Strain and leave to drain for 10-15 minutes. Mash with 50g butter and season with salt and white pepper, to taste.
To make the gravy, add the roughly diced onions to a large, heavy based saucepan with a generous drizzle of neutral cooking oil. Sweat over low heat for 10 minutes, or until soft and translucent. Add the bay leaves, garlic, peppercorns, thyme, sugar, and a tablespoon of flour. Increase the heat and cook for a minute or so, stirring constantly, then pour in the whisky to deglaze. Cook until the whisky has reduced by at least half. Pour in the beef stock and bring to the boil. Reduce the heat and simmer for 30-45 minutes before straining. Taste for seasoning and add more salt if need be, plus white pepper and the redcurrant jelly. Return to a pan and cook over high heat until reduced by around 1/3.
Once the haggis is cooked, remove from the casing and transfer to a mixing bowl. Ladle in some of the gravy until the haggis has a good shepherd’s pie sauce: meat ratio. Transfer to a clean oven dish and spread out. Leave to cool while you prepare the topping.
Increase the oven temperature to 200C/Gas 6.
Mix the cooled mashed potatoes and mashed swede, and add 3 egg yolks. Mix well to incorporate.
Drape the caramelised onions over the haggis, then top with the mashed potatoes/swede mix and spread to evenly coat the surface. Run a fork along the top of the mash to create a rough surface, which will help the shepherd’s pie topping to become crispy in the oven.
Place the shepherd’s pie on a baking sheet, to catch any overspill, then transfer to the oven and bake for 30 minutes, or until golden and crispy.
Remove from the oven and portion. Enjoy with a dram of Scotch whisky.
Keyword Haggis, Haggis Shepherd's Pie, Haggis, Neeps and Tatties, Shepherd's Pie