Delicious oatcake crust pie filled with haggis, vegetables and cheese, created especially for us by The Wee Larder.


  • 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

Top Tip - Can be made with mince or other meat if haggis unavailable.


  • 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.

Top Tip - For more information about this recipe, check out The Wee Larder.

Customer Feedback

  • Honestly there is no better oatcake - good crumbly texture, not too floury well-seasoned and always a great taste.
  • I grew up eating Stockans oatcakes in Stromness, they are truly the best.
  • Great texture and very flavoursome. The best oatcakes I’ve ever tasted. Lovely with honey or cheese
    A satisfied Tesco customer
  • Mini Oatcakes – the perfect canapé base. Absolutely delicious like it’s big brother, the triangular thick oatcake. Perfect for cheese, pâté or smoked salmon