Haggis Cottage Pie is a great twist on a classic family meal and an easy way to try haggis for the first time. Topped with mash and cheese, this meal is the perfect winter warmer.
I love haggis.
It’s warming, comforting, and super tasty. A Haggis Cottage Pie recipe is a fab way to add something new to your weekly meal plans on Burn’s Night or at any other time!
It’s also really versatile and easy to cook with because most of the haggis that we buy are pre-cooked.
What is Haggis?
Haggis is a traditional Scottish meal made from offal, spices, herbs, and oats. It’s fairly peppery and very flavoursome.
I sometimes find that haggis is quite dry, so I usually mix it with beef or lamb mix. This also results in a subtler flavour that’s ideal for kids.
Traditionally, haggis is served with mashed swede and potatoes, so you could absolutely top this haggis pie with a potato and swede mash.
What Can You Make with Leftover Haggis?
Mixing haggis with beef might mean that you have half a haggis leftover.
I keep it and use it in something like haggis lasagne, also mixed with beef.
Can You Freeze Haggis?
You can freeze haggis.
Either freeze it all in its packaging when you get home or divide it into smaller portions, carefully and tightly wrap and freeze what you aren’t using right now.
If I’m using half, I just cut it as it is, in its packaging. I squeeze out the half I’m using and pop the other half in a ziplock-style freezer bag, and freeze.
How Long Will Haggis Cottage Pie Keep?
Kept in the fridge, haggis cottage pie will keep for 2-3 days. Just reheat thoroughly until piping hot before serving.
You can also freeze leftover haggis cottage pie.
Remove from the cooking dish to cool quickly, place in an airtight tub and freeze for up to a month.
When you are ready, thaw fully in the fridge and reheat thoroughly until piping hot.
How Do You Stop Mash from Sinking into Haggis Cottage Pie?
If your mashed potato is sinking into your meat too much (it’s fine for a bit of meat and gravy to bubble up at the sides), then there might be a few reasons.
First, you want a soft and creamy mash with plenty of butter and no big lumps.
Then, when it comes to the meat, you want a nice thick gravy. If it’s too watery, the mash will sink. So, simmer for longer to thicken up if you need to.
I also find that leaving the meat to cool slightly, just for 10 minutes or so, lets it thicken, giving you a sturdier base to add your mash.
Does Cottage Pie Have Cheese on Top?
YES! Well, no. You can absolutely have a recipe for cottage pie with haggis without the cheese. But why would you?
For me, most things would be better topped with a cheesy mash.
What Do You Serve with Haggis Cottage Pie?
This haggis pie makes a great midweek meal as it is. It’s got potatoes, cheese, meat and veg, so it’s super filling and nutritious.
You could also serve it with some extra green veg or bread.
Alternative Haggis Recipes
If you want to try more haggis recipes, give my haggis meatballs and haggis burgers a go!
Haggis Cottage pie
Ingredients
- Cooking Oil or Spray
- 1/2 Onion (Diced)
- 4 Cloves Garlic (Crushed)
- 250 g Haggis
- 250 g Beef Mince
- 200 ml Red Wine
- 500 ml Beef Stock
- 3 Large Carrots (Peeled and roughly chopped)
- 150 g Frozen Peas
- 1 tablespoon Tomato Puree
- 1 tablespoon Mixed Herbs
- 750 g White Potatoes (something like Maris Piper or King Edwards, peeled and chopped into 2cm chunks)
- 40 g Butter
- 80 ml Milk
- 100 g Grated Cheese (To Top)
Instructions
- Heat the cooking oil in a large frying pan.
- Gently fry the onions for 5 minutes until soft.
- Add the garlic and fry for 2 minutes, stirring often.
- Add the beef mince, and stir until lightly browned.
- Squeeze or scoop the haggis out of it’s packaging into the pan and stir to break up.
- Pour in the wine, stir and cook for 3 minutes.
- Pour in the stock.
- Add the peas and carrots.
- Squeeze in the tomato puree and add the herbs.
- Bring to a simmer.
- Simmer for 30 minutes, until thick, stirring often.
- Preheat the oven to 180 degrees.
- Prepare your mash by simmering the potatoes in a large pan of slightly salty water for 20 minutes. Drain, mash with milk and butter, and set to one side.
- Tip the Haggis mix into a large ovenproof dish and spread evenly, leave for 10 minutes to cool and thicken slightly.
- Top with mashed potato and grated cheese.
- Bake in the oven for 30 minutes, until the cheese is golden and the meat is bubbling.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
