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Course Main Course

Ingredients
  

  • 1 medium onion chopped
  • 2 carrots diced
  • 1 cup frozen peas
  • 1 Macsween vegetarian haggis 500g
  • 2 tbsps Unicorn gravy mix
  • 750 g potatoes
  • 40 ml soya milk
  • 1 tsp wholegrain mustard
  • Large knob of margarine & olive oil

Instructions
 

  • Peel potatoes and bring to boil in a large pan of salted water. Reduce temperature slightly, and cook for 12-15 mins or until cooked through.
  • Meanwhile, heat a little olive oil in a large frying pan over medium-low heat. Add onions, cook 4-5 mins until softened slightly. Add carrots and cook a further 10 mins. Stir through the peas and crumble in the veggie haggis. Mix together thoroughly, and pour into a suitable dish.
  • Mix the gravy powder mix with a little cold water into a smooth paste, and top up with 750ml hot water. Pour into dish over the haggis.
  • Drain potatoes in colander, and immediately add soya milk, marg and mustard to the pan (off the heat). Stir until marg melts, and add a pinch of salt and pepper. Return the potatoes to the pan and mash well.
  • Spoon or pipe the mash onto the haggis mix. Drizzle with a little extra olive oil. Bake in the oven at 180C/Gas Mark 5 for 30-40 mins. Serve with extra gravy.
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