Baked haggis

Baked haggis

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(19 ratings)

Ready in 1 hour


Serves 8
Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven

Nutrition and extra info


  • kcal174
  • fat12g
  • saturates6g
  • carbs11g
  • sugars0g
  • fibre0g
  • protein6g
  • salt1.1g
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  • 450g haggis



    A traditional Scottish dish most people either love or hate, given its unique list of…


  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.

  2. To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.

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Comments, questions and tips

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25th Jan, 2018
As ridiculous as this 'recipe' is, my main concern is how on earth a 450g haggis can be enough for 8 people???? I serve 1 between 3 of us and we have no problem eating it
22nd Mar, 2015
Zero stars. I agree with other comments: this is not a recipe, even if haggis is delicious.
5th Aug, 2013
I love the Good Food website and have never thought to complain before, however, how you can justify "buy haggis, cook it" as a five star recipe I don't know. People on here are not THAT squeamish, give them a recipe to make their own!
20th Mar, 2013
Got a lovely haggis from Scotland (the Kingdom of Fife, no less)! This was a slow way to cook it (and an extravagant use of the oven as it was on its own in there)... However, it tasted delicious.
chris210's picture
27th Jan, 2013
What can I say? Its a haggis baked in the oven. Why not 5 stars? Because I have always found it tastier when steamed!
12th Feb, 2012
Well I'm also from Yorkshire, and we've always called a swede a swede and a turnip a turnip, and we eat both. I have no idea what cattle eat - I thought it was grass. No problem with them eating turnip though, or even swede!
25th Jan, 2012
It's a common misconception that the English refer to Swede where the Scottish refer to Turnip. I come from Yorkshire, and we have always called a Swede a Turnip and a Turnip cattlefeed!
24th Jan, 2012
How disappointing it appears you don't know the difference between a recipe and a cooking method. To enlighten you for future reference this is a method not a recipe
20th Jan, 2012
I haven't tried this but had good ratings. 1 large knob butter, for frying 250 g shallots, finely chopped 100 ml whisky, preferably Monkey Shoulder 250 ml stock, preferably veal stock 1 tsp plain flour For the sauce: melt the butter in a frying pan, add the shallots and fry until golden brown. 9. Pour in the whisky and cook, stirring, for 1 minute, then add the stock and return to a simmer. Season with salt and pepper to taste. 10. Slowly add the flour to the sauce, stirring constantly to remove any lumps. At this point you can either strain the sauce through a sieve for a smooth finish, or leave the shallots in for a more intense flavour.
jburton's picture
15th Nov, 2011
I still have some Haggis left from when i made Balmoral Chicken. So I'm going to soften some onion mix it with chopped mushroom and red sweet pepper, crumble in some stock cube then, stuff Petit Pans with it and roast in the oven. Yum.


Mia M
31st Dec, 2014
Is it possible to re-heat a haggis in the slow cooker? If so - what settings would you use, and for how long.
goodfoodteam's picture
8th Jan, 2015
Hi Mia M thanks for your question, as the haggis is already cooked it's probably best not to reheat in the slow cooker as it could cause it to dry out. 
30th Jun, 2014
I never liked haggis up until I tried this recipe. I had it with the Neeps & tatties recipe also on this site and the Whiskey & Mustard Sauce, a definite must.
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