1. Vegetarian haggis stuffed peppers

Roasted peppers hold a filling of haggis, rice and tomato, finished with a little melted cheese. Serve two pepper halves per person with a green salad.

Serves: 4. Preparation: about 15 minutes. Cooking: about 35–40 minutes, allowing longer if your haggis pack needs it.

Ingredients

• 400g vegetarian haggis
• 4 large red or yellow peppers
• 100g dried long-grain rice
• 1 tablespoon olive oil, divided
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato purée
• 1 × 400g tin chopped tomatoes
• 1 teaspoon dried oregano
• 80g vegetarian cheddar, grated
• Black pepper, to taste

Method

1. Heat the oven to 200°C, or 180°C fan. Cut the peppers in half lengthways and remove the seeds and white ribs. Put them cut-side up in a roasting dish, brush with half the oil and roast for 20–25 minutes, until beginning to soften.
2. Meanwhile, cook the rice following its packet instructions, then drain if needed. Keep it covered while you finish the filling.
3. Heat the remaining oil in a large frying pan. Cook the onion over a medium heat for 8–10 minutes, stirring, until soft. Add the garlic and tomato purée and cook for 1 minute. Stir in the tomatoes and oregano, then simmer uncovered for 10 minutes, until the sauce thickens.
4. Time the haggis heating to finish as the sauce is ready. Heat it according to its packaging, including any stirring and standing time, until steaming hot throughout. Remove the casing as directed and break the haggis into the tomato sauce. Stir in the freshly cooked rice and check the seasoning.
5. Spoon the hot filling into the softened peppers and scatter over the cheese. Return to the oven for 8–10 minutes, until the cheese has melted and the filling is steaming hot in the centre. Serve straight away.

Vegan swap: use a haggis labelled suitable for vegans and a vegan cheese alternative, or leave off the cheese and finish with chopped parsley.

2. Vegetarian haggis shepherd’s pie

Mushrooms, lentils and haggis make a substantial filling beneath a crisp-topped mash. A brief spell under the grill finishes a pie assembled from hot ingredients.

Serves: 4. Preparation: about 20 minutes. Cooking: about 35 minutes, allowing longer if your haggis pack needs it.

Ingredients

• 400g vegetarian haggis
• 800g floury potatoes, peeled and cut into even chunks
• 30g butter
• 75ml milk, warmed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, cut into small dice
• 250g mushrooms, chopped
• 1 tablespoon tomato purée
• 1 teaspoon dried thyme
• 1 × 400g tin cooked green lentils, drained and rinsed
• 200ml vegetarian vegetable stock
• 100g frozen peas
• Salt and black pepper, to taste

Method

1. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for 15–20 minutes, until tender. Drain well, let the steam escape for a minute, then mash with the butter and warm milk. Season lightly and cover.
2. While the potatoes cook, heat the oil in a large pan. Add the onion and carrots and cook over a medium heat for 10–12 minutes, stirring, until the carrots are tender. Add the mushrooms and cook for another 5 minutes.
3. Stir in the tomato purée and thyme. Add the lentils and stock, bring to a simmer and cook for 5 minutes. Add the peas and cook according to their packet instructions, until hot throughout. The filling should be moist rather than soupy.
4. Heat the haggis according to its packaging, including any stirring and standing time. Remove the casing as directed, crumble the hot haggis into the vegetable filling and mix well. Add a splash of water if it is too dry, or simmer briefly if it is too loose. Check that the whole filling is steaming hot.
5. Heat the grill to medium-high. Spoon the hot filling into a grill-safe dish approximately 25 × 20cm. Spread the warm mash over it and roughen the surface with a fork. Grill for 5–8 minutes, watching carefully, until the ridges are golden. Serve immediately with greens.

Vegan swap: replace the butter with a vegan spread and use an unsweetened plant milk. Check the haggis and stock labels.

3. Loaded potatoes with vegetarian haggis

Crisp-skinned potatoes make an easy base for a hot haggis and butter-bean filling. A spoonful of yoghurt and chives adds a cool finish.

Serves: 4. Preparation: about 10 minutes. Cooking: 60–90 minutes, depending on potato size. Prepare the filling near the end.

Ingredients

• 400g vegetarian haggis
• 4 baking potatoes, approximately 250g each
• 1 tablespoon olive oil, divided
• 1 small onion, finely chopped
• 1 × 400g tin butter beans, drained and rinsed
• 200g tinned chopped tomatoes
• ½ teaspoon smoked paprika
• 100g plain yoghurt
• 1 tablespoon chopped chives
• Salt and black pepper, to taste

Method

1. Heat the oven to 200°C, or 180°C fan. Scrub and dry the potatoes, prick them with a fork and rub with half the oil and a little salt. Put on a baking tray and bake for 60–90 minutes, until the skins are crisp and a knife slides easily into the centre.
2. About 20 minutes before the potatoes are ready, heat the remaining oil in a saucepan. Cook the onion over a medium heat for 8–10 minutes, until softened. Stir in the beans, tomatoes and paprika. Simmer for 8–10 minutes, stirring occasionally. Add a splash of water if the sauce becomes dry.
3. Heat the haggis following its pack instructions, allowing any required stirring and standing time. Remove its casing as directed. Fold the hot haggis through the bean mixture and make sure the filling is steaming hot throughout.
4. Mix the yoghurt and chives in a small bowl. Split the cooked potatoes, gently fluff the insides with a fork and divide the hot filling between them. Add the yoghurt just before serving, with salad or steamed vegetables alongside.

Vegan swap: choose a vegan haggis and use plain, unsweetened dairy-free yoghurt, or serve without the yoghurt topping.

Make vegetarian haggis, neeps and tatties

For a traditional plate, follow our haggis, neeps and tatties recipe with a suitable vegetarian haggis. It brings the main dish and its two classic sides together. Check the mash ingredients and sauce separately if you are cooking for vegans.

If you are planning the whole meal, our guide to what to serve with haggis covers accompaniments and serving ideas.

Vegetarian haggis recipe questions

Can I halve these recipes?

Yes. Halve the ingredients for two portions and use a smaller dish where needed. Keep the oven temperatures the same and follow the haggis pack’s instructions for the amount you heat. Potato and pepper cooking times depend mainly on their size, so will not necessarily halve.

Are these recipes vegan?

They can be adapted using a haggis labelled suitable for vegans and the suggested dairy-free swaps. Macsween describes its Delicious Every Day vegetarian haggis as suitable for vegans. Always check the label on the product you buy, along with the cheese, milk, spread, yoghurt and stock you use.

Is vegetarian haggis gluten-free?

Do not assume so. Macsween’s published vegetarian haggis ingredients include oats and a warning that the product may contain wheat. Check the current label and choose products specifically labelled gluten-free if required, including any stock and other additions.

Can I use cooked leftovers?

These methods start with a chilled, bought haggis and are designed to be cooked and served in one session. If a bought, ready-cooked haggis has already been heated for a meal and cooled, do not heat that portion again. Heat only what you plan to serve, and follow any “do not reheat” instruction on the pack. Food Standards Scotland advises reheating food only once and making sure it is steaming hot throughout. Our haggis FAQs provide a starting point for storage and freezing questions.