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1 medium onion, peeled and diced
2 cloves garlic
1 tbsp vegetable oil
400g haggis, crumbled
100ml hot beef stock, made with 1 stock cube
400g can chopped tomatoes
1 tbsp cornflour mixed with 1 tbsp cold water
¼ tsp white pepper
650g maris piper potatoes, peeled and cut into 4cm chunks
500g swede, peeled and cut into 2cm dice
splash of milk
Salt and black pepper
40g cheddar cheese, grated
1. Place the onion and garlic into a small roasting tin (approximately 23cm square), then drizzle over the oil and toss to combine. Put the roasting tin into the air fryer on the middle shelf. Set the temperature to 180C and cook the onions for 5 minutes, until softened.
2. Add the haggis to the tin and break up with a spoon. Pour the stock and tomatoes into the tin along with the cornflour and white pepper. Return the roasting tin to the air fryer and cook for 15 minutes, until heated through.
3. Meanwhile, bring a large saucepan of water to the boil and add the potatoes and swede, bring to the boil and simmer for 20 minutes, until tender. Drain in a colander, return to the pan, then mash with butter and a splash of milk. Season with salt and pepper.
4. Transfer the haggis filling mixture to 4 (10cm x 7cm) deep ramekin dishes and top with the mashed potato and swede, then sprinkle over the cheese.
5. Return the pies to the oven on the middle shelf and set the air fryer temperature to 190C for 12-15 minutes, until the cheese has melted and the sauce is piping hot.
If preferred the pie can be cooked in a 22cm deep round pie dish.