I suppose this isn’t the most convenient meal to make outside the UK, or maybe even outside of Scotland (nope, I’m not in Scotland), but I had haggis in the freezer (as you do). Yes, friends, I did. Haggis is awesome and you can get loads of different kinds, including vegetarian ones, here. Around Burn’s Night, I bought a bunch and froze it so I could do things with haggis that would make my Scottish friends roll their eyes.

This is the fastest, easiest, and yummiest shepherd’s pie ever. Because, well, it is really just haggis and creamy mashed potatoes from my veg box in a casserole dish. Here is what you do. Preheat your oven to 200C/400F. Chop up some potatoes and put them in a pot of water as salty as the sea. Boil until soft. Get the haggis you like. All haggis is awesome, so get the haggis of your dreams. Put a layer of that Scottish goodness in the bottom of a casserole dish. Drain and mash potatoes with some non-dairy or dairy butter (whatever you’ve got), a splash of non-dairy or dairy milk (I used oatmilk, but use what you have), some non-dairy or dairy cheese if you like, and some parsley. Spread the mash on top of the haggis. Pop that goodness in the oven for about 25-30 mins. If you’ve got whisky cream sauce, that is amazing. If not, you’re still good.