Haggis, Beef & Mustard Pasta

This is a quick and very tasty meal to make, the below recipe makes 2 - 3 portions. It's best to use good quality haggis from you local butchers but you can use MacSween's haggis too, it also comes in a vegetarian version.

Ingredients

• 100g Haggis
• 100g Beef mince
• 200g Wholemeal pasta, any shape
• 100g Chestnut mushrooms, quartered
• 1 Medium white onion, sliced
• 250ml Single cream
• 2tbsp English mustard
• 1tbsp Wholegrain mustard
• 1tbsp Dried parsley
• 2tbsp Olive oil
• 1tsp Salt
• 1tsp Black pepper

Method

1. Take a large cooking pot add the salt and pasta and enough hot water to cover 2cm to 3cm above the pasta. Cover the pot and bring to the boil.
2. Place the olive oil in another large cooking pan and bring to a heat.
3. Add the onion to the pan and cook until it starts to go slightly golden but do not let it brown.
4. Mix the haggis and the beef mince together and separate into 12 to 16 ball shapes.
5. Add the mushrooms and the haggis balls and cook until the haggis balls have started to brown.
6. Add both types of mustard and the single cream, mix together and let it simmer for 10 minutes stirring occasionally.
7. Add the dried parsley, black pepper and the pasta once ready, mix and let cook for a further few minutes before serving.