Haggis Cottage Pie

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. 

I think it reminds me of faggots, which we had all of the time when I was a kid but doesn’t seem to exist now? I have moved though, so I suspect faggots are a midlands thing. 

haggis cottage pie in ovenproof dish, from above

Haggis is especially reminiscent of faggots when cooked in a thick, rich gravy and topped with mash, like in this Haggis Cottage Pie. I’m a big fan!

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. 

What is Haggis?

Haggis is a traditional Scottish meal made from offal, spices, herbs, and oats. It’s fairly peppery and very flavoursome. 

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I sometimes find that haggis is quite dry. So when I make haggis burgers or meatballs, I mix the haggis with beef or lamb mince. But, cooked in a gravy like in haggis shepherd’s pie, it doesn’t matter. 

If you want a more subtle flavour, by all means, add beef mince, and reduce the amount of haggis so you’ve got a 50/50 split. A beef and haggis cottage pie would be lovely too. 

Typically, you boil haggis bought in a supermarket in its case. But when making a cottage pie with haggis you cook it in the gravy, so simply slice the case open and scoop the haggis out into your pan, crumbling it up with a spoon or your fingers. 

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

Traditionally haggis is served with mashed swede and potatoes, so I top my Haggis cottage pie with a swede and potato mash, which tastes fab and adds some extra nutrition. 

What Can You Make with Leftover Haggis?

If you’ve got haggis leftover from another meal, this haggis cottage pie recipe is a fantastic way to use it up. If you don’t have much, simply mix with beef or lamb. Haggis meatballs are another big favourite in our house.

Can You Freeze Haggis?

You can freeze haggis. Most haggis that we buy at the butchers or supermarket is already cooked, but even if you buy it raw, you can freeze. 

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. 

How Long Will Haggis Cottage Pie Keep?

Alternatively, you can use your haggis to make cottage pie and then freeze either all or some of the haggis pie. 

Top View of Haggis Cottage Pie

Just place in a sealed tub, and freeze, thawing in the fridge and reheating until piping hot when you are ready. 

If you don’t want to freeze your leftovers, they’ll last for 3-4 days in a sealed tub in the fridge. 

What is a Cottage Pie?

Cottage pie is a traditional British meal of ground meat in gravy, topped with mash potato. 

It’s super simple, cheap, and doesn’t sound like much. But honestly good old cottage pie is one of my faves, and we eat it so much in the colder months of the year. It’s wonderfully warming and comforting with lashings of cheesy mash. 

What’s the Difference Between Cottage Pie and Shepherd’s Pie?

You know how you can’t write Wednesday without saying “wed nes day” in your head? Well, I can’t talk about a cottage or Shepherd’s pie without saying “Shepherds have sheep”

That’s it really. Shepherd’s Pie is lamb mince, Cottage pie is beef mince. So technically haggis isn’t either. You could call this haggis Shepherd’s pie and be just as right. 

How Do You Stop Mash from Sinking into Haggis Cottage Pie?

Portion Removed from Haggis Cottage Pie- Side View

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.

Swede can be a little tough, so make sure it’s soft, and simmer for a little longer if not. Then, once you’ve drained the swede and potatoes, return to the pan, over a medium heat and give the pan a good shake to dry them off. This gives you a smoother, creamier mash, without the waterlogged lumpy bits. 

Mash well, adding a little more butter if needed, and then give a vigorous stir with a wooden spoon.

When it comes to the meat, you want a nice thick gravy. If it’s too watery, the mash will sink. So, again, 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 to. 

Does Haggis Cottage Pie Have Cheese on Top?

Grated Cheese on Haggis Cottage Pie- Unbaked

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 Your Serve with Haggis Cottage Pie?

I serve my burn’s night cottage pie on its own. It’s already got meat, potatoes, and veg, so I really don’t think it needs anything else.

My recipe for haggis cottage pie is an easy midweek meal as it is. But, if you wanted you could serve with extra vegetables. 

Alternative Haggis Recipes

If you want to try more haggis recipes, give my haggis meatballs and haggis burgers a go!

Yield: 6 People

Haggis Cottage pie

Top view of haggis cottage pie in dish, with serving bowls and forks

Haggis Cottage pie is a fun take on a family classic, and the perfect way to try haggis for the first time.

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes


  • Cooking Oil or Spray
  • 400 g Haggis
  • 1 Onion - Diced
  • 2 Large Carrots - Peeled and roughly chopped
  • 100 g Frozen Peas
  • 500 ml Beef Stock
  • 1 tbsp Tomato Puree
  • Splash Henderson’s Relish
  • 600g White Potatoes - something like Maris Piper or King Edwards, peeled and chopped into 2cm chunks
  • 300g Swede - Peeled and chopped into 2 cm chunks
  • 40g Butter
  • 80ml Milk
  • 100 g Grated Cheese - To Top


  1. Heat the cooking oil in a large frying pan
  2. Gently fry the onions for 5 minutes until soft
  3. Slice the haggis case, scoop out to add to the onion, breaking up with your fingers or a spoon
  4. Stir well and fry for 2 minutes, don’t worry if the haggis stays lumpy
  5. Pour in the stock and the Henderson’s
  6. Stir, the haggis will break up on its own, but use a spoon to help if you need to
  7. Add the peas and carrots
  8. Squeeze in the tomato puree and bring to a simmer
  9. Simmer for 30 minutes, until thick, stirring often
  10. Preheat the oven to 180 degrees
  11. Prepare your mash by simmering swede and potato in a large pan of slightly salty water for 20 minutes. Drain, mash with milk and butter, and set to one side
  12. Tip the Haggis mix into a large ovenproof dish and spread evenly, leave for 10 minutes to cool slightly
  13. Top with mashed potato and grated cheese
  14. Bake in the oven for 30 minutes, until the cheese is golden and the meat is bubbling

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 483Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 159mgSodium: 512mgCarbohydrates: 37gFiber: 5gSugar: 7gProtein: 19g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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