For the pie filling:
600g lean Scotch Beef, minced
454g good quality Haggis
1 large onion, finely diced
2 medium carrots, finely diced
1 stick celery, finely diced
2 tablespoons vegetable or Scottish rapeseed oil
135g pack of pancetta/lardon/bacon cubes
600ml beef stock (fresh or made with a stock cube)
1 tablespoon of red wine vinegar
1 teaspoon Worcestershire sauce
Pinch of salt and black pepper
2 tablespoons of flour to thicken
1 teaspoon of thyme (fresh or dried)
For the pie topping:
600g potatoes (Maris Piper or Desree varieties work well), peeled and chopped into equal-sized chunks
300g swede, peeled and chopped into equal-sized chunks
50ml milk
1 tablespoon butter
150g mature cheddar cheese (reserve a handful to scatter on top of the pie before baking)
1 teaspoon English mustard (optional)
Source: Make it Scotch