Haggis and Vegetable Pie
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.
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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
Mini Oatcakes – the perfect canapé base. Absolutely delicious like it’s big brother, the triangular thick oatcake. Perfect for cheese, pâté or smoked salmon