main Scottish chef has created a particular pie to celebrate St Andrew’s Day.
Gary Maclean, who gained Masterchef: The Professionals in 2016, has created his particular St Andrew’s Pie as a part of a campaign to elevate the profile of Scotland’s national day.
He created the pie, which mixes Scotch beef and haggis, as a part of the continued campaign led by Glasgow’s Kestrel Brewing Company to revitalise the saint’s day.
He hopes it will turn into a signature dish in households, bars and eating places on the day.
The pie takes about one hour to put together and is the star of a three-course St Andrew’s Day menu designed by Mr Maclean.
The starter is a one-pan, winter veggie dish with roasted Scottish roots, kale, pearl barley and pickled shallots; whereas the dessert is a simple-to-make custard tart with bramble sorbet.
The chef said: “Burns Night has haggis, tatties and neeps. It’s time for our National Day to have our own dish.
“I love a good steak pie, but I wanted to make it even more Scottish, so I decided to add haggis, which brings a real depth of flavour, without it overtaking the dish.
“It’s easy, comforting, and a great winter dish that people can gather around at the table at home or in a pub or restaurant.
“In these tough times, it’s more important than ever that we all get together. St Andrew’s Day is a great time to celebrate both our friends and family but also our Scottish heritage.
“It’s time we had a celebration worthy of our patron saint and I hope this St Andrew’s Pie can help.”
Kestrel have estimated that Scottish supermarkets and the hospitality business can be lacking up to £40 million by not making St Andrew’s Day extra of a celebratory event.
Nigel McNally, CEO of Kestrel Brewing Company, said: “St Andrew’s Day generally slips by as a bit of a non-event, which is a great shame for a very proud nation, but also a missed opportunity for everyone to come together and express how wonderful modern-day Scotland is and what it means to be Scottish.”
“We asked Gary to come up with something authentically Scottish that would be easy to prepare, but special enough to live up to the occasion and he’s done it with typical spirit and passion. We think it’s an absolute winner.”