Burns Night Mince, Leek & Cheddar Pie Recipe

Ingredients

1kg potatoes
200g soya mince
2 tbsp tamari
3 leeks
1 onion
2 carrots
200g chestnut mushrooms
A handful of rosemary
2 tbsp tomato ketchup
2 tbsp worcester sauce
200g cheddar
Steamed cabbage, to serve

Prep: 25 mins | Cook: 40 mins

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Method

1. Fill a large pan with water. Pop on a lid and set on a high heat. Scrub and peel the potatoes then chop them into small, equal-sized chunks. When the water is bubbling, slide in the potatoes. Add a pinch of salt. Bring to the boil, then turn the heat down and simmer for 15-20 mins till soft.

2. Meanwhile, tip the soya mince into a large bowl and cover with cold water. Add 1 tbsp tamari. Set aside to soak.

3. Trim the roots and woody greens off the leeks, then rinse them. Thinly slice the leeks. Place a deep frying pan on a medium heat. Pour in 1 tbsp oil and add the leeks. Season wth salt and pepper. Gently cook for 8-10 mins, stirring often, till softened. Lift the leeks out of the pan, discarding any liquid, and pop in a bowl. Set to one side.

4. While the leeks cook, peel and finely chop the onion and carrots. Tear or roughly chop the mushrooms. Add 1 tbsp oil to the pan you cooked the leeks in. Add the onion, carrots and mushrooms with a pinch of salt and pepper. Fry for 5-6 mins, stirring often, till starting to soften.

5. Meanwhile, fill and boil your kettle. Finely chop the rosemary leaves, discarding the woody stems.

6. Drain the soya mince through a sieve and press out any excess water. Add the mince to the veg. Add the remaining tamari, the tomato ketchup and worcester sauce, the chopped rosemary and 300ml hot water. Bring to a bubble. Cook for 10 mins till the sauce has reduced a little. Stir occasionally.

7. The potatoes should be cooked by now. Drain them and let them steam-dry in the colander for a few mins. Tip back into the pan. Add a generous knob of butter. If you have some milk, you can add a splash of that, too. Mash the potatoes till smooth.

8. Coarsely grate the cheddar. Stir half into the mash. Stir in the leeks. Set the mash to one side. Heat your grill to high.

9. Taste the mince and add salt or pepper, if you think it needs it – traditionally, Scottish mince is quite peppery. Spoon the mash over the mince (if your frying pan isn’t suitable for using under the grill, see our tip). Scatter over the remaining cheddar. Grill for 8-10 mins till browned.

10. Serve the pie with plenty of buttered greens and a dram of whisky on the side.

11. The Right Pan For The Job
If your frying pan isn’t suitable for sliding under the grill, transfer the pie filling to a heatproof dish, then top with the mash. Grill till golden and bubbling.

12. Get Ahead
You can assemble the pie the night before you want to serve it. Cool and store the pie in the fridge, ready to bake in an oven preheated to 180°C/Fan 160°C/Gas 4 for 45 mins or till browned and piping hot.

13. Love Your Leftovers
Any leftover pie will keep in the fridge for up to 3 days, either in the dish or transferred to an airtight tub. Reheat in the oven, covered wtih foil, or in the microwave till piping hot. You can freeze portions of the cooked pie for up to 3 months. Defrost completely before reheating.