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HAGGIS COTTAGE PIE

I’m putting a twist on a classic Scottish favourite – the humble cottage pie – by adding a hearty layer of haggis for an extra boost of flavour. This dish is a delicious blend of rich, savoury beef, the earthy depth of haggis, and a creamy neets and patties topping. It’s comfort food at its finest, and perfect for a cosy dinner. Let’s dive in!

Course Main Course
Cuisine scottish
Keyword comfort food, cottage pie, haggis, hearty
Author jacksmeatshack

Ingredients

  • 1 tbsp oil for frying
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 celery stick chopped
  • 500 g beef mince
  • 1 small haggis – about 454g
  • 400 g can chopped tomatoes
  • 125 ml red wine
  • ½ swede peeled and cut into chunks
  • 2 large floury potatoes such as King Edward, peeled and cut into chunks
  • Large knob of butter plus extra melted butter for brushing
  • Splash whole milk
  • 75 g cheddar cheese grated
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stick finely chopped
  • 450 g haggis packaging removed and cut into chunks
  • 1 x 400g tin of chopped tomatoes
  • 125 ml red wine
  • 400 g swede peeled and diced
  • 400 g potatoes peeled and diced
  • 2 tbsp butter
  • A splash of milk
  • 50 g grated cheddar cheese
  • Melted butter for brushing
  • Chopped parsley optional

Instructions

  1. Preheat the grill and set up for two zone cooking. Stabilise at 200°c.
Heat the oil in a large cast-iron skillet on the barbecue over medium heat. Add the onion and carrot, and cook for about 10 minutes until they start to soften. Keep stirring to avoid burning. Add the beef mince and peas and allow to cook gently until browned.
  2. In a separate pan, warm through the haggis and smash with an S masher. Add the smashed haggis into the beef.
  3. Stir in the chopped tomatoes, bring it all to a simmer, and let it bubble gently for about 30 minutes until rich and thick.
  4. Boil the swede and potatoes in separate pans of salted water. The swede will take longer, so keep an eye on it. Once both are soft, drain them well and let them sit in the pans for a minute or two to steam dry. Mash them with plenty of butter and milk. Season to taste.
  5. Place the meat mixture into the bottom of a large cast iron pan and spread the mashed veg on top. Brush with melted butter.
  6. Place the cast iron pan into the grill on indirect heat. Cook for 20-25 minutes until the top is golden and bubbling around the edges.
  7. Serve it up:
Sprinkle with parsley and serve with your favourite sides.