Haggis shepherds pie is a wonderful Scottish twist to an old-school recipe, my version is topped with clapshot, a fab swede & potato mash.
Cooking this dish takes a shade under 2 hours, but you can make this in advance and chill or freeze it, then throw it in the oven when you are ready for dinner.
Haggis Cottage Pie
Since my return to the UK, haggis has made a couple of appearances here. I honestly love the stuff.
It has big, bold flavours, it is frugal and properly hearty. I've used it in a classic chicken balmoral recipe, which is haggis-stuffed chicken breast and a wonderfully different haggis pasta bolognese recipe.
Good haggis does all of the heavy lifting in recipes because it is already seasoned to perfection, so all you need to do is add a few highlights.
For that reason, it is superb in this Scottish-influenced haggis shepherds pie.
The only additions are some lightly caramelised onions which cook whilst the haggis is simmering, a splash of Worcestershire sauce, some tomato puree and some sweet garden peas.
Rather than the typical mashed potato topping, this recipe gets topped with clapshot, it's a swede and potato mash from the Orkney's and it ties in with the Scottish vibe wonderfully.
If mash-topped pies are your thing, then you are in the right place. Naturally, I have both lamb shepherds pie and a beef cottage pie.
However, I also have more eclectic offerings, they include a vegetarian shepherdess pie, cheesy topped Cumberland pie, a magical sausage and mash pie, French Hachis Parmentier and an incredibly childish but incredibly delicious fish finger and baked bean pie!
Frequently Asked Questions
Can I use mashed potatoes to top this haggis pie?
Yes, absolutely, if I were to use mashed potatoes, I would pipe on the mash rather than spreading it, but that is a personal preference.
Can I use vegetarian haggis?
I would assume so; however, I must add that I have never tried veggie haggis.
Do I have to add the peas?
No, you can omit them if you wish, they are, apparently, controversial in a shepherds pie... but I love them!
Can I make this in advance?
Yes, this reheats wonderfully, and it also produces wonderful leftovers! I usually serve one-third of this as a main course, and eat the rest for lunch the following day.
You can save it either before or after the baking phase, and it will be fine in the fridge for 2-3 days.
Serving Suggestions
This haggis and cottage pie recipe is a hearty treat that only needs some greens on the side.
Here I've gone for some roasted tenderstem broccoli. It's wonderfully convenient and you can chuck it in the oven while the pie is baking.
Other sides that work well are buttered cabbage, air fryer asparagus or some crushed minted peas.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comment section below the recipe.
- Hob/stovetop.
- Oven.
- 20cm or 8" saucepan.
- 24cm or 10" saucepan.
- 30cm or 12" frying pan.
- 25cm x 15cm (10" x 6") baking dish.
- Chopping board.
- Kitchen knife.
- Vegetable Peeler.
- Vegetable masher.
- Colander.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Stirring spoons and a fork.
Haggis Shepherds Pie Recipe
Ingredients
- 1 Small Haggis 500g or 17oz
- 2 Medium Onions 300g Total
- 1 tablespoon Cooking Oil
- 1 tablespoon Tomato Puree
- 2 tablespoon Worcestershire Sauce
- 375 ml Lamb Stock 1½ Cups
- 150 g Frozen Peas 1 Cup
For the Clapshot Topping:
- 3-4 Small Floury Potatoes 300g
- 300 g Swede 2-2½ Cups
- 1 teaspoon Salt
- 50 g Butter 3 tablespoon + 1 teaspoon
- Handful Snipped Chives
Instructions
- Fill a 20cm or 8" saucepan with water and bring it to a boil, wrap the haggis tightly in tin foil and then add it to the pan, return the water to a boil, then reduce the heat so that the water is at a gentle simmer. Cover with a lid and cook for 45 minutes.
- Whilst the haggis is cooking, cut the onions in half, peel them and then cut them into thin (2-3mm or ⅛") half-moon shapes.
- Heat a 28cm or 11" frying pan (not nonstick) over a medium heat and add the oil, followed by the onions. Cook them gently for as long as the haggis takes to cook, stirring occasionally. If the onions begin to brown too quickly, turn the heat down a little; you want to cook them slowly.
- Bring a 24cm or 10" saucepan of water to a boil and season it generously with salt (I use 1 teaspoon in a pan this size).
- Peel the swede and cut it into a 25mm (1") dice, then add it to the second pan of boiling water along with the unpeeled potatoes and cook them for 30 minutes or until the potatoes are tender.
- When the haggis has had its 45 minutes, remove it from the pan, remove the foil and allow it to cool whilst you prepare the topping.
- Drain the swede and potatoes, then peel the potatoes. Mash them together, adding the butter and chives, have a taste and add more salt if required, then set aside.
- Cut the haggis and remove it from its casing.
- Add the tomato puree to the onions and cook for a couple of minutes.
- Pour in the Worcestershire sauce and lamb stock, then stir to form a sauce.
- Add the haggis and frozen peas, mix and then transfer to a 25cm x 15cm (10" x 6") baking dish.
- Top the haggis mix with the swede and potato mash, and rough up the surface with a fork.
- Bake for 20 minutes at 200°C or 390°F, then slide the pie under the grill (broiler) to crisp up the mash topping.
