Recipe

Haggis

A warm, savory oat-and-meat pudding with cozy spices and a rich gravy option, made with everyday tools and clear steps.

By Matt Campbell

•

4.7

A plated serving of haggis with neeps and tatties, topped with glossy onion gravy on a rustic dinner plate on a warmly lit kitchen table

Haggis gets talked about like it is some mysterious dare. In reality, it is comfort food with a passport. Think: savory meat, toasty oats, onions, warm spice, and a texture that lands somewhere between meatloaf and stuffing. If you can sauté an onion and simmer a pot, you can make haggis.

This version keeps the spirit of the classic while using accessible ingredients and a straightforward method. You can shape it into a loaf pan, steam it gently, slice it thick, and crisp the edges in a skillet if you feel like showing off. Cozy carbs optional, strongly encouraged.

Measured ingredients for haggis on a kitchen counter: ground lamb, steel cut oats or pinhead oats, chopped onion, beef stock, spices, and fresh herbs in small bowls

Why It Works

Big flavor from simple moves: toasting the oats and blooming the spices makes everything taste deeper without adding fuss.
Moist, sliceable texture: a gentle steam set keeps it tender, not dry.
Weeknight-friendly leftovers: slice and pan-crisp for a fast meal that tastes even better the next day.
Flexible ingredients: lamb is classic, but beef or turkey work. If using turkey, add a touch more fat or stock to keep it juicy.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then wrap tightly or store in an airtight container for up to 4 days.

Freeze: Slice first, then freeze slices (separated with parchment) in a freezer bag for up to 2 months. Thaw overnight in the fridge.

Reheat: Best method is a skillet. Add a little butter or oil, sear slices 2 to 4 minutes per side until crisp and hot. Microwave works in a pinch, but the skillet gives you those golden edges.

Thick slices of haggis browning in a cast iron skillet with crisp edges, with a spatula resting on the pan

Common Questions

What does haggis taste like?

It is savory and earthy with a gentle warmth from black pepper and spices. The oats give it a cozy, stuffing-like vibe. If you like sausage, meatloaf, or peppery gravy situations, you are in the right neighborhood.

Do I have to use organ meats?

No. Traditional haggis uses sheep heart, liver, and lungs and often includes suet (fat). Many home cooks use a mix of ground lamb (or beef) plus a little chicken liver for that classic richness. This recipe gives you both options.

Should the chicken livers be cooked first?

Nope. In this version they go in raw, very finely chopped, and cook through as the loaf steams or bakes. If you prefer, you can quickly sauté them for 2 to 3 minutes first, then cool and chop. It changes the vibe slightly, but still tastes great.

What oats should I use?

Pinhead oats (also called steel cut oats) are the most traditional. If you only have rolled oats, use them, but toast them briefly and expect a slightly softer texture.

Can I bake it instead of steaming?

Yes. Steaming is the classic gentle set, but baking works well in a water bath. The instructions below include the easy baked option.

Is haggis gluten-free?

It can be. Use certified gluten-free oats and confirm your stock and Worcestershire sauce are gluten-free (some brands are not). The gravy as written is not gluten-free because it uses flour, but you can thicken with cornstarch or a gluten-free flour blend.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan
Mixing bowl
Loaf pan (8.5 x 4.5-inch) or small casserole dish
Foil
Deep roasting pan (for water bath) or a large pot with a steamer rack
Instant-read thermometer (helpful, not required)
Medium saucepan (for gravy)

The first time I made haggis at home, I treated it like a chemistry experiment. I measured everything, hovered, and still somehow ended up with oats on the floor. The good news is haggis is forgiving. Once I stopped overthinking it and focused on two things, toasty oats and enough moisture, it became one of those dishes that feels like a warm sweater. Now I make it when I want comfort with a little attitude, then I pan-crisp leftovers for breakfast because I have no regrets.

Haggis

(4.7 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 45 minutes

Servings 6

Ingredients

Haggis

1 tablespoon unsalted butter (or neutral oil)
1 large yellow onion, finely chopped (about 2 cups)
2 cloves garlic, minced
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional but great)
1/4 teaspoon cayenne (optional)
1 cup pinhead oats (steel cut oats)
1 1/4 cups beef or chicken stock, plus more as needed
1 pound ground lamb (or ground beef)
4 ounces chicken livers, very finely chopped (optional for a more traditional flavor)
2 tablespoons finely chopped fresh parsley
1 tablespoon Worcestershire sauce

Steel cut oats toasting in a dry skillet until lightly golden on a stovetop

Optional quick onion gravy

1 tablespoon butter
1 small onion, thinly sliced
1 tablespoon all-purpose flour
1 1/2 cups beef stock
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)
1 to 2 tablespoons whiskey (optional)
Salt and black pepper, to taste

Instructions

Make the haggis mixture

Toast the oats. Set a large skillet over medium heat. Add the pinhead oats (steel cut oats) and toast, stirring often, for 4 to 6 minutes until they smell nutty and take on a little color. Pour into a bowl and set aside.
Sauté the aromatics. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook 8 to 10 minutes, stirring, until softened and lightly golden. Add garlic and cook 30 seconds.
Bloom the spices. Stir in salt, pepper, coriander, nutmeg, allspice, and cayenne. Cook 30 seconds so the spices wake up.
Simmer the oats. Add toasted oats and stock. Stir well, bring to a gentle simmer, then lower heat and cook 10 minutes, stirring often, until the oats start to soften and the mixture thickens. If it looks dry, add a splash more stock. You want it moist, like a thick porridge.
Add the meat. Take the pan off the heat. Let it cool 5 minutes, then add ground lamb and the chopped chicken livers (if using), parsley, and Worcestershire. Mix gently just until evenly combined so the texture stays tender.

Cook (choose one)

Oven water bath method (easy and reliable): Heat oven to 325°F. Grease an 8.5 x 4.5-inch loaf pan. Pack the mixture in firmly, smoothing the top. Cover tightly with foil. Set the loaf pan in a deep roasting pan and add hot water to come about halfway up the sides. Bake 65 to 75 minutes, until hot throughout and set.
Doneness check: The center should reach 160°F internal temperature for safety and doneness (time can vary by pan material and depth). It should feel firm to the touch, pull slightly from the sides, and there should not be liquid pooling on top.
Stovetop steaming method (classic vibe): Pack mixture into a greased loaf pan or heatproof bowl and cover tightly with foil. Set on a steamer rack in a large pot with 1 to 2 inches of simmering water. Cover and steam 75 to 90 minutes, checking water level occasionally and adding more as needed.
Doneness check: Aim for 160°F in the center. The loaf should be set and sliceable, not loose or wet in the middle.

Serve

Rest, then slice. Let haggis rest 10 minutes. Turn out and slice thick. Serve hot as-is or pan-crisp slices in a little butter for 2 to 3 minutes per side for extra texture.
Optional gravy: Melt butter in a small saucepan over medium heat. Add sliced onion and cook 8 minutes until soft. Stir in flour for 1 minute. Slowly whisk in stock. Simmer 5 to 8 minutes until glossy. Stir in Worcestershire, mustard, and whiskey (if using). Season to taste.
Plate it up. Traditional serving is with mashed potatoes (tatties) and mashed rutabaga or turnips (neeps). Any cozy carb works. Pour gravy over everything and call it a win.

Tips and variations

Keep it moist: If your mixture seems dry before cooking, add a little more stock. Haggis should be spoonable when you pack it, not crumbly.
No chicken livers? Skip them. Add 1 extra tablespoon Worcestershire and a splash of stock for richness.
Rolled oats swap: Use 1 cup rolled oats. Toast 2 to 3 minutes and reduce the oat-simmer time to about 5 minutes.
Spice level: Cayenne is optional. Black pepper is not. Be generous, then taste and adjust.
Using turkey: It works, but it is lean. Add 1 extra tablespoon butter (or a drizzle of oil) and an extra splash of stock so it stays tender.
Make it ahead: Cook the loaf, cool, refrigerate overnight, then slice and pan-crisp the next day. The texture gets even better.
Serving idea: Stuff pan-crisped haggis into a toasted roll with mustardy mayo and pickled onions. Not traditional, extremely satisfying.

Nutrition information is estimated.

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Haggis

Why It Works

Pairs Well With

Recommended

Quaker Oats Meatloaf

Old Fashioned Meatloaf

Crock-Pot Meatloaf

Stovetop Stuffing Meatloaf

Storage Tips

Common Questions

What does haggis taste like?

Do I have to use organ meats?

Should the chicken livers be cooked first?

What oats should I use?

Can I bake it instead of steaming?

Is haggis gluten-free?

Haggis

Ingredients

Haggis

Optional quick onion gravy

Instructions

Make the haggis mixture

Cook (choose one)

Serve

Tips and variations