Haggis Parmentier

Preparation info
  • Serves


    • Difficulty


Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About

No, this is not a recipe for making haggis from scratch with the sheep’s pluck, but a very appetizing way of cooking it.


  • 500 g (1 lb) haggis
  • 1 kg (2 lbs)


Cook the haggis according to the instructions on its wrapper, and while it is cooking, boil the potatoes, and the turnip, if using it. Drain, mash and season with the salt, pepper and nutmeg. Spread a layer of mash on the bottom and sides of an ovenproof dish. Halve the haggis, and scoop it over the mash. Top with the remaining mash, scatter with breadcrumbs, dot with butter, and