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A plate of haggis neeps and tatties cottage pie with green beans on a tartan tablecloth

Haggis, neeps and tattie cottage pie

A Scottish variation on a traditional cottage pie!
Course Main Course
Cuisine British, Scottish
Keyword Haggis neeps and tatties cottage pie
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 6
Author Nickki Thompson


  • 500 g minced beef
  • 1 large onion peeled and finely chopped
  • 1 large carrot peeled and finely diced
  • 1 Oxo cube
  • 1/2 tbsp plain flour
  • 1/2 tbsp Worcestershire sauce
  • Around 1/2-3/4pint beef stock to be honest, I use Bisto
  • 400 g haggis
  • Just over half of a 1.5 kg bag potatoes peeled and cut into even sized pieces
  • 1 small neep/turnip/swede peeled and diced (or buy it ready mashed - I loathe cutting neeps!)
  • 50-75 g Butter for the mash and a splash of milk


  • Place a large pan on the hob to heat.
    When the pan is hot, tip in the mince and cook until browned. Add the flour to the mince and cook for one minute. Crumble in the Oxo cube and add the onion and carrot. Add the worcestershire sauce, the beef stock, a little salt and pepper and simmer for 30-45 minutes..
    Keep an eye on the pan so the mince doesn't get too dry - you might need to add more stock.
  • Preheat the oven to 180C/160Fan/350F.
  • Place the tatties in a large pan of water.
    Bring to the boil, then turn the heat down and simmer for about 20 minutes until soft.
    Drain and mash with the butter and milk.
  • Place the diced neep in a pan of boiling water and cook for 20-25 minutes or until soft.
    Drain, add 1/2 tablespoon olive oil and mash well. Season with salt and plenty of freshly ground black pepper. *I've been informed by people in the know that a wee nip of whisky is a very good addition here. I've yet to try it, so let me know if you do!
  • Remove the haggis from its packaging.
  • Place the mince in an ovenproof dish, crumble the haggis the mince, top with the mashed neep, then finally top with the mashed tatties.
    Rough up the top with a fork to get those lovely crispy bits.
    Cook for 40-45 minutes or until bubbling and golden.


Everyone in Scotland has their own way of making mince - this is the way I've been making it for years and my family love it. If you want to stick to your own recipe, please do!
I often make the mince in advance, let it cool and pop in the fridge to save time later, plus I think it tastes better if it’s reheated later on or the next day.