Haggis Pie, with Neeps and Tatties top

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A thing of beauty: Haggis Pie, with neeps and tatties top

In the build up to Burns Night this year, I got rather excited at seeing Haggis on sale. We had recently returned from 4 years in New Zealand, where they don’t allow Haggis to be imported. The local made stuff is awful, and has no right to be called Haggis.

I attempted a Haggis meatloaf instead (recipe to follow), which while tasty was still no substitute.

Back in the UK, seeing proper Haggis on sale was great, so I purchased a few extra to freeze – not realising that in the intervening years supermarkets had started to stock Haggis all year round.

They’re there taking up vital freezer room – room needed for all those batch cooked toddler meals, and the hot weather of summer is approaching so I figured I needed to do something with them quick.

While scouting around for other ways to use them, I thought about combining the neeps & tatties element with the Haggis, into a Haggis Neeps and Tatties pie. Delia had the same idea too, so I used her recipe as an inspiration, with a bit of added Nigel Slater, and a dash of me…

Serves 3

Haggis Pie, with Neeps and Tatties top


  • 1 x 450g Haggis
  • 400g Swede
  • 400g Floury potatoes
  • 100g Spinach
  • Knob of butter
  • 30 ml olive oil
  • 30g Cheddar


  1. Cook Haggis as per instructions (usually about 1hr 15 mins in oven). Slice open and allow to cool.
  2. Chop swede into chunks, and boil until tender (about 15-20 mins). Then mash with an added knob of butter (this might be best done in a small food processor). Set aside.
  3. Peel potatoes (reserve the peelings) and chop into chunks. Boil potatoes with peelings (adds loads of flavour) either loose or in a muslin – until tender (about 20 mins). Drain, discard peelings, and dry the potatoes – either by leaving in pan covered with tea towel and lid, or in an oven at low heat for about 10 mins. Mash with a potato ricer and add butter or oil. Beat with a wooden spoon till light and fluffy.
  4. Tear spinach leaves, and stir into the potato mash. Set aside.
  5. In a buttered baking dish, smoothly layer with the haggis, then swede, then potato. Top with the grated cheese, and then bake in oven at 200°c (180°c fan ovens) for about 40 mins, or until top is a lovely golden brown colour.

Allow to rest for 5-10 mins, then serve with extra veg of choice, such as steamed carrots.

Published by

Man vs. Pink

Blogger, stay-at-home dad to toddler fangirl

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