Haggis Cottage Pie with Swede and Potato Mash

I’ve never had haggis before. I don’t think. Certainly not that I remember. This week was my first go at experimenting with what I could do with it. I was surprised to find it tastes like faggots. Husband doesn’t know what faggots are (and Grammarly keeps telling me it’s offensive language!!), but we had them loads when I was a kid. Probably one of my childhood favourites. We love cottage pie, and I think it’s a pretty easy thing to play around with. So, Haggis Cottage Pie with Swede and Potato Mash was born.

Served Haggis Cottage Pie

To be honest, I was surprised by how amazing Haggis Cottage Pie tasted. It’s gorgeous! I think how you cook it will depend slightly on which haggis you use. We got a Simon Howie haggis. It was just under 500g, which, once cooked and broken down was much more than I expected. But, whatever you use, make sure the haggis is thoroughly cooked to packet instructions before you start your cottage pie.

Haggis

Cooked Haggis in block

The consistency is very different from a beef cottage pie. It’s almost more like a vegetarian cottage pie, made with lentils. When using beef, I find that I need two stock cubes for the sauce to thicken, and it stays separate from the meat. This Haggis Cottage pie was much creamier. The meat and the juice mix together to create this gorgeous thick gravy. It really was very nice. I can see us having Haggis Cottage Pie every year. And about four more times this year –  It made loads!

Ingredients

  • 1 Haggis – Around 500g, cooked to packet instructions
  • 3 Large carrots – Peeled and sliced
  • 200g Frozen Peas
  • 1 Beef Stock Cube
  • Splash of Hendersons relish
  • 1 Onion – Sliced
  • Water
  • Cooking Oil
  • 3 Large Baking Potatoes – Peeled and Chopped
  • ½ Large Swede – Peeled and Chopped
  • 30g Cheddar cheese

Haggis Cottage Pie Ingredients

Method

My haggis had to be wrapped in foil and left to simmer in a large pan of water for 45 minutes. So, make sure you’ve got plenty of time to do this.

Simmering Haggis

Firstly, fry the onions in a little cooking oil in a large, deep frying pan for a few minutes until soft.

When the haggis is cooked, remove the meat from its bag (whether edible or not) by slicing the bag and pulling off. It comes away very easily. Tip the meat into the pan with the onions and stir well.

Broken up haggis

Add the peas and carrots and cover it all with water. Add a splash of Henderson’s relish and bring to the boil.

Haggis Cottage Pie with vegetables

Reduce this mixture to a simmer and crumble in the stock cube. Stir well and leave to simmer for around 45 minutes, until the liquid has reduced and you’re left with a thick, creamy mixture. Stir it occasionally so that it doesn’t stick to the pan.

Simmering Haggis Cottage Pie mix

While this is cooking preheat the oven to 180 degrees and prepare the mash.

I put my potatoes in a pan of water and boiled them for 5 minutes, before adding the swede for a further 15, until both were soft. Swede crumbles a little when over boiled, so giving the potatoes a head start is best.

Mash these together with a good dollop of butter and a splash of milk, just as you would normal mashed potato.

Haggis Cottage Pie topped with Swede and potato mash

When the Haggis Cottage Pie mixture has reached the desired consistency, tip it into a large ovenproof dish, top with mash and grated cheese and bake in the oven for around 20 minutes. Just until the cheese is browning.

baked Haggis Cottage Pie

The best thing about Haggis Cottage Pie is that it’s a full meal in one. There’s plenty of veg, potatoes and meat. It’s basically perfect. If like me, you’ve never tried haggis, I really recommend it!

Middle of Haggis Cottage Pie

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Haggis Cottage Pie Recipe

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Haggis Cottage Pie with Swede and Potato Mash
Prep Time
1 hr 40 mins
Cook Time
20 mins
Total Time
2 hrs
 

Haggis cottage pie is a great way to use haggis for a twist on a classic!

Course: Main Course
Cuisine: Scottish
Keyword: comfort food, family food, Haggis
Servings: 4 People
Calories: 600 kcal
Author: Donna
Ingredients
  • 1 Haggis – Around 500g cooked to packet instructions
  • 3 Large carrots Peeled and sliced
  • 200 g Frozen Peas
  • 1 Beef Stock Cube
  • Splash of Henderson's relish
  • 1 Onion Sliced
  • Water
  • 1 tbsp Cooking Oil
  • 3 Large Baking Potatoes Peeled and chopped
  • ½ Large Swede peeled and chopped
  • 30 g Cheddar cheese
Method
  1. Cook haggis to packet instructions

  2. Fry the onions in a little cooking oil in a large, deep frying pan for a few minutes until soft.

  3. Remove the Haggis from its bag. Tip the meat into the pan with the onions and stir well.

  4. Add the peas and carrots and cover it all with water. Add a splash of henderson’s relish and bring to the boil.
  5. Reduce this mixture to a simmer and crumble in the stock cube. Stir well and leave to simmer for around 45 minutes, until the liquid has reduced and you’re left with a thick, creamy mixture. Stir it occasionally so that it doesn’t stick to the pan.
  6. While this is cooking preheat the oven to 180 degrees and prepare the mash.
  7. Boil the potatoes for 5 minutes, before adding the swede for a further 15, until both were soft. 

  8. Mash these together with a good dollop of butter and a splash of milk.

  9. When the Haggis Cottage Pie mixture has reached the desired consistency, tip it into a large ovenproof dish, top with mash and grated cheese and bake in the oven for around 20 minutes. Just until the cheese is browning.

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