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Main Course – Chieftain Pie – Lamb Haggis and Spinach with Summer Vegetables

SERVES 6 MEDIUM

Overview

 

Ingredient list

 Chieftain Pie & Lamb Haggis

1 boned loin of lamb
1 haggis
500g bag frozen spinach
1 tsp nutmeg
200ml double cream
2 egg yolks
1 large pack puff pastry

Summer vegetables

300g broad beans
1 turnip
8 carrots
500g red rooster potatoes

Gravy

Lamb bones and trimmings
1 onion
2 carrots
1 bay leaf
Sprig thyme
250ml chicken stock

Method

Chieftain Pie & Lamb Haggis

Slice the lamb loin in half, lengthways into two even sized strips. Season well and sear in a large hot frying pan with oil and butter (oil for heat, butter for flavour) for 90 seconds to 2 minutes on each side. Leave in a warm place to rest.

For the spinach, boil the seasoned cream in pan until thickened. Drain and dry the spinach and chop. Add it to the pan with the cream, add nutmeg and seasoning and stir until the cream is absorbed. Transfer to a bowl to cool. Add 2 whisked egg yolks to the spinach and cream mix.

To assemble, slice open the haggis and crumble the meat into a bowl. Spread silver foil over a chopping board and place cling film on top. Spread the haggis meat into a layer onto the cling film.

Place one piece of the lamb loin in the centre and layer with spinach mix and then the second loin. Roll carefully into a parcel, seal the ends by twisting them gently and place in the fridge to set.


Gravy

For the gravy, heat the lamb bones and any trimmings (ask the butcher for these while he’s preparing your boned loin) in a hot roasting tray in oil on the hob. Add the sliced onion, carrots, thyme and the bay leaf. Transfer to the oven for 35 mins at 180C. Add 250ml chicken stock – enough to cover the bones and simmer on a medium heat for about 40 minutes. Strain and reserve the gravy, discarding the bones and veg.


Chieftain Pie & Lamb Haggis

Roll out the puff pastry gently into two large squares and leave to rest. Once set, place the rolled meaty parcel onto the rolled pastry. Glaze the edges with egg wash and place the other square of pastry over the top and seal down onto the egg wash. Glaze the whole pastry parcel with egg. Place in the oven in a roasting dish at 180C for 40–50 minutes.


Summer vegetables

While cooking the pie, prepare the vegetables. Pod the broad beans, peel and dice the turnip and potatoes and slice the carrots. Boil the turnip, potatoes and carrots – drain, mash, season and serve.


Serve

At the last minute slice the asparagus finely and blanch with the beans and peas. Serve a slice of pie with veg, gravy neeps and tatties.

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