- Dish type
- Pies and tarts
- Savoury pies and tarts
A Scottish take on cottage, shepherd or Cumberland pie. Serves 4 to 6 or more if smaller portions in a buffet.
11 people made this
- 1 large swede or turnip, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 medium sized sweet potato, peeled and chopped
- 1 tablespoon creme fraiche or fromage frais
- salt and freshly ground black pepper, to taste
- 8 large potatoes, Maris Piper or similar, peeled and chopped
- 150ml milk
- 50g butter
- 450g traditional or vegetarian haggis
- 400ml beef stock
- 100ml whisky
- 200ml double cream
- 1 splash Worcestershire sauce
- 1 tablespoon dark brown sugar
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Boil the swede or turnip together with the carrots and sweet potato until soft. Drain and mash together with black pepper and creme fraiche or fromage frais.
- Boil the potatoes until soft. Drain and mash together with milk, butter, salt and pepper. Make sure that the potato is smooth.
- Cook the haggis according to package instructions. (I microwave mine.) Place cooked haggis in a layer on bottom of an ovenproof dish. Sprinkle with water to prevent the haggis drying out.
- Layer the mashed swede/turnip, carrot and sweet potato mix on top of haggis.
- Layer the mashed potato on top and decorate with a fork.
- Place dish in a preheated 200 C / Gas 6 oven and cook for around 20 to 25 minutes or until the potato has browned.
- Place beef stock and whisky in a pan, boil for 4 to 5 minutes. Stir in the cream and add a shake of Worcestershire. Stir in sugar, salt and pepper. Stir continuously until sauce thickens. This can take several minutes.
- Serve Crofter's pie hot from the oven with whisky sauce poured around the side of the pie, and with oatcakes.
Please note that the photo shows the Crofter's pie before it has been cooked in the oven.
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Kentucky is the home to great food — Derby Pie, Benedictine, the famous Hot Brown, Burgoo, and much more. We have our own style here in the Bluegrass, and we’re happy to share all our Kentucky recipes and Kentucky food ideas with everyone who cares to visit.
So have a seat at our kitchen table, and take a look at some of our great Kentucky recipes and food lore.
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Butterscotch Pie with Whiskey Caramel Sauce Recipe
Prepare the Piecrust: Pulse flour, granulated sugar, salt, and butter pieces in a food processor until mixture resembles coarse sand. While pulsing, add ice water, 1 tablespoon at a time, through food chute, just until mixture can be pressed together with fingertips. Form dough into a disk, and wrap with plastic wrap. Chill 1 hour.
Preheat oven to 400°F. Unwrap dough, and roll into a 12-inch circle on a lightly floured surface. Fit piecrust into a 9-inch pie pan, and trim, allowing 1/2 inch to extend over edge. Fold edge under, and crimp. Freeze 15 minutes.
Line piecrust with parchment paper, and fill completely with pie weights or dried beans. Bake in preheated oven until the crust is set and edge is light brown, about 15 minutes. Remove from oven remove weights and parchment. Return to oven, and bake until golden brown, about 15 minutes. (If necessary, shield edges with aluminum foil after 10 minutes to prevent excessive browning.) Remove piecrust from oven, and cool completely on a wire rack, about 1 hour.
Prepare the Caramel Sauce: Bring granulated sugar and water to a boil in a medium saucepan over high. Cook, without stirring, until mixture is a deep amber color, about9 minutes. Remove from heat. Using a long-handled whisk and shielding hands from the steam, gradually whisk in cream until smooth. Whisk in whiskey and salt, and cool 30 minutes. (Mixture will thicken as it cools.) Store cooled Caramel Sauce in an airtight container in the refrigerator for up to 1 month.
Prepare the Filling: Whisk together egg yolks, cornstarch, and 1/4 cup of the half-and-half in a medium bowl. Set aside.
Stir together brown sugar, salt, and remaining 1 1/2 cups half-and-half in a large saucepan. Bring to a boil over medium-high, and remove from heat. Slowly whisk hot brown sugar mixture into egg yolk mixture return mixture to saucepan. Cook over medium-high, whisking constantly and making sure to reach all points in the bottom of the saucepan, until mixture comes to a boil. Boil, whisking constantly, 1 minute. (Mixture will be very thick and smooth.) Remove from heat, and whisk in butter pieces, whiskey, and vanilla. Cool 30 minutes. Spoon filling into cooled piecrust. Chill until filling is firm and cold, about 4 hours.
Prepare the Topping: About 1 hour before serving, beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. (Do not overbeat.) Spread whipped cream over pie filling chill 1 hour. Drizzle Caramel Sauce over pie.
Whiskey Maple Cream Sauce
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving.
(Note: I&rsquom running out of time, but here&rsquos my old/antiquated Roasted Thanksgiving Turkey method. I still follow this basic recipe, but add orange peel, rosemary, and a little salt to the softened butter.)
And now, I&rsquoll just say it: I&rsquove never wanted you to make a recipe of mine more than I do at this very moment.
This is the sauce I made on Throwdown, the one I decided to drizzle over (and under&hellipand around&hellip) my pecan pie. It turned out to be such a delicious complement to the pie, and I think it&rsquos the booze that takes it over the top. The basic recipe is the maple cream sauce I make to accompany Peach Crisp with Maple Cream Sauce, which is both here on my site and in my cookbook. I&rsquove always loved the sauce, and have always had a problem resisting the urge to eat it straight out of the fridge. It is so freaking good.
My mom was visiting during Throwdown and she helped me make all the sauce (we needed a large quantity) the night before. Neither she nor I had ever spiked the sauce with whiskey before, and once we tasted the results we knew something major had happened in the world. Doors had been opened. Magic had occurred. Peace on earth was possible&hellipif only we could figure out a way to pipe this into homes all over the globe.
I have a single point: make this sauce. Make it tonight. And whatever you do, don&rsquot taste it until it&rsquos time to drizzle it over dessert tomorrow. If you do, you run the risk of eating it all straight out of the fridge.
- Author: Kristen Stevens
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 1 ¾ cups 1 x
- Category: Sauce
- Method: Stovetop
- Cuisine: North American
If you like whiskey, you'll love this bourbon BBQ sauce. It's perfectly sweet, a little smoky, and generously flavored with bourbon. Bonus that it takes only 25 minutes to make and is easily made refined sugar-free.
- 1 ½ cups ketchup (see notes)
- 1 cup bourbon
- ½ cup coconut sugar (or sub ⅓ cup brown sugar)
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce (vegan, if needed)
- 1 tablespoon liquid smoke
- 1 tablespoon dijon mustard
- 1 teaspoon EACH: garlic powder and onion powder
- Place all the ingredients into a small pot over medium-high heat. Stir well then bring the pot to a boil. Reduce the heat so that it bubbles gently and continue to cook (with the lid off) for 15 minutes, or until the sauce reduces to about 1 ¾ cups.
- Store for up to 2 weeks in your fridge or up to 3 months in your freezer.
We like to use a no sugar added ketchup in this recipe. Heinz makes a good option.
Did you make this recipe?
If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.
Preheat oven to 350 degrees F.
Grease an 8-inch square baking pan.
Combine sugar, cinnamon, and nutmeg in a large bowl.
Beat in the eggs until smooth, and then work in the heavy cream.
Add the vanilla, stir to combine, and then the bread cubes.
Let stand so that bread soaks up custard.
Place the raisins in the greased pan.
Top with the bread mixture, which prevents the raisins from burning.
Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch.
If a toothpick inserted in the pudding comes out clean, it is done.
The mixture should be moist, not runny or dry.
Whiskey Sauce and Meringue
Place cream in a small saucepan over medium heat, and bring to a boil.
Whisk cornstarch and water together, and add to cream while whisking.
Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom.
Stir in the sugar and the bourbon.
Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor.
Preheat oven to 350 degrees F.
Butter 6 (6-ounce) ramekins and set aside.
Make certain that the bowl and whisk are completely clean.
The egg whites should be completely free of yolk, and they will whip better if they are at room temperature.
This dish needs a good, stiff meringue.
In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy.
Add the sugar gradually, and continue whipping until shiny and thick.
If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready.
Do not over-whip, or the whites will break down and the soufflé will not work.
In a large bowl, break half of the bread pudding into pieces using your hands or a spoon.
Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites.
Add a portion of this base to each of the ramekins.
Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
Top off the soufflés with this lighter mixture.
Smooth and shape tops with a spoon into a dome over the ramekin rim.
Bake immediately for approximately 20 minutes or until golden brown.
Using a spoon, at the table, poke a hole in the top of each soufflé, and pour the room temperature whiskey sauce inside the soufflé.
Dublin Lawyer (Lobster in Whiskey Cream Sauce) | #FishFridayFoodies
Welcome to the March installment of Fish Friday Foodies, where a group of bloggers gets together to share fish and seafood recipes. I'm hosting this month, and since today is St. Patrick's Day, I asked everybody to create Irish recipes, or recipes with an Irish lean.
Now, I love all sorts of Irish fish stews and fried fish, and when I was there, I ate smoked fish almost every morning for breakfast. But I wanted to make something that I hadn't tried before, so I started searching for something I'd never heard of before. That's when I came across a lobster dish called Dublin Lawyer.
The name got me, of course. Where the name for Dublin Lawyer gets its origins is up for grabs, but I'm guessing it has something to do with the fact that lawyers are often regarded as rich bottom-feeders (lobsters are bottom-feeders, in case you didn't get the reference) who like to drink. Not saying they are, but that's definitely the stereotype.
Although rich and delicious, it's super simple and really fast to prepare. Traditionally, it seems like it was made using only lobster meat, but I found all sorts of variations on the internet that used shrimp or crab, as well. While I would have loved to have used all lobster, that just wasn't in my budget this around, so I used half lobster and half shrimp.
While I thought both were delicious in the sauce, there's just something magical about the sweetness of lobster in the rich, whiskey-laced cream sauce. That sauce! While many recipes I came across served it over or beside rice or pasta, I used toasted bread to soak up the sauce at the bottom of the bowl (and it was just as heavenly as the first bite).
Fish Friday Foodies is a group of bloggers, led by Wendy from A Day in the Life on the Farm , who want to add more fish and seafood to their diets.
Search hashtag #FishFridayFoodies on the third Friday of every month to see recipes based on the monthly theme.
This month's theme, Irish Fish & Seafood Recipes, which I'm hosting right here! Check out all of the delicious offerings below the recipe.
Dublin Lawyer (Lobster in Whiskey Cream Sauce)
- 2 ounces unsalted Irish butter
- 8 ounces uncooked lobster meat, cut into large chunks
- 8 ounces raw shrimp, peeled, tailed, and deveined
- 1/4 cup Irish whiskey
- 1/4 cup heavy cream
- sea salt
- ground white pepper
- Heat the butter until foaming in a large skillet set over medium heat. Add the lobster meat and shrimp, and cook for a few minutes, tossing occasionally, until just cooked through.
- Carefully add the whiskey to the pan and, if you like, tip it towards to fire to ignite (or use a long-nosed lighter). If you don't want to set it on fire, just allow the liquid to bubble until almost evaporated. If you ignited it, once the flame dies out, pour in the cream, and season with salt and pepper. Stir and cook until the cream begins to bubble around the edges, but if the liquid doesn't reduce immediately, lift the seafood out into a serving bowl and set the cream back over the heat to reduce a bit (so that you don't overcook the seafood).
- Traditionally this dish uses all lobster, but I combined it with shrimp to keep it affordable. You can also add crab meat to the mix, or use just one single type (either all lobster, all crab, or all shrimp).
The Recipe Box -->
More Irish (and Irish Inspired) Fish and Seafood Recipes:
- ½ onion, minced
- 4 cloves garlic, minced
- ¾ cup bourbon whiskey
- ½ teaspoon ground black pepper
- ½ tablespoon salt
- 2 cups ketchup
- ¼ cup tomato paste
- ⅓ cup cider vinegar
- 2 tablespoons liquid smoke flavoring
- ¼ cup Worcestershire sauce
- ½ cup packed brown sugar
- ⅓ teaspoon hot pepper sauce, or to taste
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
- 2 eggs, beaten
- 3 tablespoons butter, melted
- 2 tablespoons vanilla extract
- 2 ½ cups milk
- ¼ cup white sugar
- 1 (1 pound) loaf French bread, cut into 1 inch cubes
- 1 cup chopped pecans
- ½ cup white sugar
- ½ cup butter
- ½ cup heavy cream
- ¼ cup whiskey
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
How To Make Caramel Sauce:
To make this salted caramel sauce recipe, simply…
- Start with sugar and water. Give them a quick stir together in a heavy-bottomed saucepan.
- Wait for the sugar to caramelize. Now it’s time for the sugar to work its magic! Turn the burner on to medium-high heat. Then wait patiently and do not stir or touch the pan until the sugar has caramelized. Once the sugar reaches a boil, it will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber within a few minutes. (Keep a close eye on the sugar, as it starts to darken quickly.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
- Add the remaining ingredients. Slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Then add in the butter and whisk until combined. And finally, add in the vanilla, bourbon and sea sea salt, and whisk until combined.
- Serve or store. Then serve the caramel sauce immediately if you would like, while it’s nice and hot. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
See below for the full recipe!