Very tasty variation on haggis.


  • 500 g potatoes, peeled and diced
  • 1 medium onion, peeled and finely chopped
  • 1 carrot, finely diced
  • 2 tbsp rapeseed oil
  • 454 g traditional haggis, skinned and roughly diced
  • 100 ml milk
  • a nob of butter
  • 1 tbsp mustard
  • grated cheese


Portion: 4
Preparation: 5 minutes to dice and chop
Cooking time: 20-30 minutes on the hob and 35-40 minutes in the oven

  1. Preheat the oven to 180°C, fan 160°C.
  2. Cook the potatoes in a pan until tender.
  3. Meanwhile, fry the onion and carrot in the oil until softened.
  4. Add the haggis and heat together, stirring, until the haggis breaks up.
  5. Drain the potatoes, then mash with the milk and butter. Season and stir in the mustard.
  6. Spoon the haggis mix into an ovenproof dish, top with the mash and grated cheese, then bake for about 35-40 minutes, until the cheese is melted and turned orange-brown.

Tip: Add a layer of mashed parsnip or swede between the haggis and the mashed potatoes for an extra Scottish flavour.

Original recipe is in Sainsbury’s Magazine.

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