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Burns night shepherd's pie

Burns night shepherd's pie


You can also use a pack of ready-made neeps and tatties to top this Scottish treat

  • Feeds 8 Feeds 8
  • Ready in 2 hours

Each serving contains

  • Energy
    1684kj 402kcal
  • Fat
    Med 24%
  • Saturates
    High 34%
  • Sugar
    Low 24%
  • Salt
    High 24%

% of adult’s reference intake | Carbohydrates per serving : 46g

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Big Bag Option


  • 2x454g haggis packs (you can use traditional or veggie, or a mixture)
  • 1kg swede, peeled and cut into chunks
  • 1kg floury potatoes, peeled and cut into chunks
  • 45g butter, plus a little extra
  • Green beans or broccoli, to serve


  1. Preheat oven to 180°C/fan 160°C/Gas 4
  2. Cook the haggis in the oven according to the pack instructions. Or you can cook the haggis in the microwave, if the pack instructions tell you how to do this
  3. Boil the swede for 30 mins until tender, then drain
  4. In a separate pan, boil the potatoes for 10 15 mins until tender, then drain
  5. Mash each vegetable separately, splitting the butter equally between the two
  6. Alternatively, follow our neeps and tatties recipe and mash the cooked vegetables together
  7. Increase the oven temperature to 190°C/fan 170°C/Gas 5
  8. Remove the haggis fillings from their cases and arrange evenly in an ovenproof dish
  9. Layer the neeps on the haggis followed by the potato
  10. Alternatively, top it with the neeps and tatties mash mixture.
  11. Dot with the extra butter
  12. Cook the pie in the oven for 20-25 mins until it’s piping hot and the potato starts to brown
  13. Serve with green beans or broccoli