Meatless Monday: Vegan 'Haggis' Pie



It is Burns' Night tonight and since both my grandparents, on my mother's side, came from Scotland, I couldn't let it pass without making this vegan haggis pie.  The dish was made famous by Robert Burns in his 'Address to the haggis' but it is believed the dish actually originated in England.  My take on this dish is made from dried split chickpeas which you will need to soak for several hours in the fridge but if you haven't got any or time is short, you could use brown lentils instead. 



Serves 3-4

You will need
1 onion, chopped
1 tbsp organic olive oil
2 cloves garlic, peeled and sliced
125g chestnut mushrooms
100g dried, split chickpeas, soaked several hours in the fridge or brown lentils
50g barley
50g rolled oats
1 tsp rosemary
1 tsp thyme
250ml stock made with 1 tsp pink salt and hot water
1 tin black eyed beans

Topping
1 small swede, peeled and chopped 

Heat the oil and cook the onion for 3 minutes.  Add the garlic and mushrooms and continue to cook over a low heat for 2 minutes. Add the soaked, dried chickpeas or rinsed brown lentils, barley, rolled oats, herbs and stock and simmer for 25 minutes.  Stir in the black eyed beans and place in an ovenproof dish.  

While the chickpeas etc are cooking, place the swede in a saucepan and cover with water. Bring to the boil and boil until the swede is tender.  Drain and mash to make "bashed neeps''. Use to top the mixture in the ovenproof dish.

Place in an oven at 200 degrees for 20 minutes.  You may serve with 'tatties', fried, diced potatoes if you wish.


Happy Burns' Night!
Janet x

Recipe Copyright © 2016 40plusandalliswell

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