Haggis pie recipe

Name: Haggis pie
Total time: 60 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 400 g haggis; 1 medium onion; 25 g butter; 1 tbsp plain flour; 300 ml beef stock; 1 tsp Worcestershire sauce; 1 tsp mixed herbs; 320 g ready-rolled puff pastry; 1 egg

A savoury Scottish pie filling of haggis, onion and mash baked under a crisp puff pastry lid, ideal for Burns Night.

60 min · Easy · Scottish Jump to method

Ingredients

4 servings

400 g haggis
1 medium onion
25 g butter
1 tbsp plain flour
300 ml beef stock
1 tsp Worcestershire sauce
1 tsp mixed herbs
320 g ready-rolled puff pastry
1 egg

Nutrition	Per serving
Calories	658 kcal
Protein	17 g
Carbohydrates	38 g
Fat	46 g
Saturated fat	18 g
Fibre	2.7 g
Sugar	1.5 g
Sodium	780 mg

Why this works

Rich, energy-dense pie with a good protein contribution, but high in saturated fat and sodium.

Iron and B vitamins. Haggis can provide useful iron, vitamin B12 and other B vitamins from offal ingredients, supporting energy metabolism and red blood cell formation.

High saturated fat. The puff pastry and butter make this dish high in saturated fat, which can be a concern if eaten regularly.

Sodium content. Haggis, stock and Worcestershire sauce can contribute significant salt, making this a higher-sodium meal.

Method

Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Cook the haggis according to the packet instructions, then break it up into a bowl.
Melt the butter in a pan and soften the onion for 5 minutes.
Stir in the flour and cook for 1 minute.
Gradually add the beef stock, stirring until smooth and thickened.
Add the Worcestershire sauce and mixed herbs, then fold in the haggis.
Tip into a pie dish and cover with the puff pastry, trimming the edges and cutting a small steam hole.
Brush with beaten egg and bake for 25 to 30 minutes until golden and bubbling.

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