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Oatcake Haggis and Vegetable Pie

Delicious oatcake crust pie filled with haggis, vegetables and cheese. Can be made with mince or other meat if haggis unavailable.


  • 1 pack Stockan's Bere Barley, Chilli and Cheese Oatcakes approx 270g
  • 45g Plain Flour
  • Pinch of Salt
  • 45g Margarine
  • 3-4tbsp Whole Milk
  • 1 Onion Chopped
  • 2 Garlic Cloves sliced
  • 4 Handfuls of Seasonal Chopped Vegetables
  • 2 Slices of Haggis
  • 1/2 Cup Chicken or Vegetable Stock
  • 2tbsp Plain Flour
  • 3/4 Cup Vegetable or Chicken Stock
  • Handful Crowdie or Cheddar Cheese Grate to top on the pie


  • Preheat the oven to 160C (fan). Crush the oatcakes up into a crumble and set half of the crushed mixture aside for the topping. Add in the flour and salt to the remaining half and mix through.
  • Rub in the margarine and add a little milk until a soft dough is formed. Press the dough into a greased pie dish and bake for 10 minutes.
  • Soften the onion, garlic and seasonal veg in 1/2 cup of stock. Crumble in the haggis and stir. Add in the flour and stir.
  • Add in the 3/4 cup of stock and cook down for a minute. Transfer the veg mix to the prebaked pie crust.
  • Top with half of the crushed oatcakes and sprinkle with cheese. Bake for 15 minutes or until golden. Serve with salad.