Haggis Parmentier

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

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) good mashing potatoes, peeled
  • 1 small turnip, peeled and diced – optional
  • salt
  • pepper
  • freshly grated nutmeg
  • 2 tablespoons fresh breadcrumbs
  • 25-50 g (1-2 oz) butter


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 bake in the top half of a preheated oven at 200°C/400°F/gas mark 6 for 25 to 30 minutes. Before covering the haggis with its layer of mash, you could, with advantage, sprinkle it with a little whisky or malt.