Haggis Cottage Pie

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I really really like Haggis. I’d never had it until last year. But, I love the flavour. It reminds me of faggots, which we used to have with mushy peas when I was little. Brings back all of these happy memories.

Haggis Cottage Pie is a fun twist on a family classic. A Fab way to try Haggis for the first time.

Traditionally you’re meant to have haggis on its own. But, the flavour is perfect for more. It’s kind lightly spiced and incredibly tasty. So you don’t need to season it or really do much with it at all to get an awesome meal like this Haggis Cottage Pie.

The only thing that you really have to get used to is the texture. It’s quite dry I think. Which means that while you can use it in pretty much any mince recipe, it doesn’t behave the same. For things like Haggis Cottage pie, that’s fine, it’s very saucy so the haggis just cooks in the stock. But, it’s still different. Beef stays separate from stock and simmers away in it. Haggis combines more, so it’s like a very thick lumpy gravy.

Grated Cheese on Haggis Cottage Pie- Unbaked

In other Haggis dishes, like my Haggis Meatballs and Haggis Burgers, I combine Haggis with beef mince, as the fat from the beef makes it easier to shape them.

Top View of Haggis Cottage Pie

I have in the past made Haggis Cottage pie with a swede and potato mash, which is a fab alternative and a great flavour. But, this one is just traditional, buttery mash. It’s really up to you.

Portion Removed from Haggis Cottage Pie- Side View

The Recipe

Haggis Cottage pie

Haggis Cottage pie is a fun take on a family classic, and the perfect way to try haggis for the first time.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: British
Keyword: Haggis
Servings: 6 People
Calories: 500kcal
Author: Donna


  • Cooking Oil or Spray
  • 450 g Haggis
  • 1 Onion – Diced
  • 4 Large Carrots – Peeled and roughly chopped
  • 100 g Frozen Peas
  • 500 ml Beef Stock
  • 1 tbsp Tomato Puree
  • Splash Henderson’s Relish
  • Mashed Potato – To Top
  • 100 g Grated Cheese – To Top


  • Gently fry the onion in a little oil until soft
  • Add the haggis, breaking it up with your fingers
  • Stir well and fry for 2 minutes, don’t worry if the haggis stays lumpy
  • Pour in the stock and the Henderson’s
  • Stir, the haggis will break up on it’s own, but use a spoon to help if you need to
  • Add the peas and carrots
  • Squeeze in the tomato puree and bring to a simmer
  • Simmer for 30 minutes, until thick, stirring often
  • Pre-heat the oven to 180 degrees
  • Tip the Haggis mix into a large oven proof dish and spread evenly
  • Top with mashed potato and grated cheese
  • Bake in the oven for 30 minutes, until the cheese is golden
  • Enjoy



Calories include potatoes mashed with milk and butter

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