Haggis, Leek & Cheesy Potato Pie

Haggis, Leek & Cheesy Potato Pie

This is definitely one for my Top 10 home comfort food dishes.

Love it or loathe it, haggis is firmly established as Scotland’s national dish – to the extent that it has become an indelible part of the nation’s cultural identity, along with whisky, bagpipes and shortbread.

The savoury meat pudding – consisting of sheep’s offal (most commonly lungs) mixed with suet, oatmeal, onion and spices, then boiled in a bag.

“Gie her a Haggis” – Robert Burns helped popularise haggis in Scotland

The Burns connection goes back to his 1786 poem ‘Address to a Haggis’, in which he immortalised the dish as the “great chieftain o the puddin’-race”.

In the 232 years since Burns committed his love of haggis to poetry, the dish has become a symbol of Scottishness, and is traditionally served with neeps and tatties (turnip & mashed potato) – along with a dram of Scotch of course.

My local butcher Forbes Raeburn in Huntly makes amazing Haggis & inspired by a chef in Dumfries from the Caven’s Arms, I just had to give this dish a try. Their Haggis, Leek & Cheese Melt is so tasty. I am now curious as to what other flavours compliment Haggis so watch this space.


Serves 4

600g Haggis

4 Leeks, sliced

4-5 Large Floury Potatoes, peeled and chopped into chunks. I used Scotty Brand (you could also use King Edward or Maris Piper)

100g Grated Cheese, I use Cambus O’May Cheese as it has a creamy texture and strong flavour, perfect for Haggis (any good Cheddar would also work)

3 Tbsp Butter

Salt & pepper to taste

  1. Cook the Haggis as per packet instructions.
  2. Melt 1 tbsp of butter in a pan on medium heat and saute the leeks until soft.
  3. Place potatoes in a pan of water, bring to the boil then simmer until soft. Mash with 1 Tbsp of butter. Season.
  4. Pre heat your oven to 180 deg.
  5. Spread the cooked haggis into a casserole dish, then layer the leeks and mix, fork the potatoes over the haggis mixture and sprinkle over the grated cheese. Season with some cracked pepper then place into the oven and cook for about 20-25 minutes until the cheesy potato topping is slightly browned and crispy.
  6. Serve with some fresh vegetables for a nutritious and filling meal.

Chicken with black pudding

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Serves 2-3

1 large or 2 small chicken breasts chopped

1 onion sliced

100g Stornoway or Halls black pudding sliced

4 small/medium potatoes peeled and sliced

1 cooking apple diced

250ml chicken stock

25g butter

Salt and pepper

Plain flour to coat chicken

1. Coat the chicken in flour and season well,  Fry chicken and onions until browned

2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.

3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.

4. Add the butter and return to over to melt through, cook for 1/2 hour more.

5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!

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