Haggis, Chestnut & Ale Pie
Preparation time
Cooking time
Total time
This pie is an absolute delight for your festive table! Packed with hearty, wholesome ingredients, herbs and spices, this is a rich, ale-infused main course to wow.
Recipe type: Main
Cuisine: 60+ minutes, Vegan, Gluten Free
Serves: 6
  • Haggis
  • 50g cooked green lentils
  • 50g cooked buckwheat
  • 50g rolled oats
  • 2 tsp olive oil
  • 1 white onion, finely chopped
  • 1 carrot, finely chopped
  • 125g chestnut mushrooms, finely chopped
  • 3 sprigs fresh rosemary, leaves picked and chopped
  • 6 fresh sage leaves, chopped
  • 1 tsp each ground cumin, cinnamon
  • A generous amount of black pepper
  • 1 tbsp good soy sauce
  • 1 tbsp maple syrup (or other liquid sweetener)
  • Juice of ½ a lemon
  • Pie Filling
  • 1 tsp olive oil
  • 275g (about 3) echalion shallots, finely sliced
  • 60g shiitake mushrooms, finely sliced
  • 90g pre-cooked chestnuts, roughly chopped (I used Merchant Gourmet)
  • 6 fresh sage leaves, chopped
  • 1 apple, finely chopped
  • 250ml vegan ale (I used Black Sheep)
  • 1 tbsp good soy sauce
  • 1 tbsp tomato purée
  • 1 tbsp wholemeal flour
  • Black pepper
  • 10 cranberries
  • Pastry
  • 100g wholemeal flour + extra for rolling
  • 1 tsp dried thyme
  • Pinch of good salt
  • 1 tbsp olive oil
  • 3 tbsp water
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Start by making the haggis. Heat 1 tsp of olive oil in a large frying pan. Add the onion, carrot and chestnut mushrooms to the pan. Once they begin to soften, add the rosemary and sage. Stir in the spices and black pepper. Cook for a further 5 minutes.
  3. Now stir in the cooked lentils, buckwheat and oats, together with the soy, maple syrup and lemon juice. Mix well and leave to cook for 5 minutes.
  4. Oil a pie tin or dish with the remaining olive oil and spoon in the haggis mixture, pressing down firmly with a spoon.
  5. Cook on the middle shelf for 20-30 minutes, or until firm and crisp on top.
  6. While the haggis is cooking you can make the filling. Heat the olive oil in the pan you used for the haggis (no need to wash) and add the shallots and shiitake mushrooms. Cook for 5 minutes or so until soft. Now stir in the chestnuts, apple and sage.
  7. Pour in the ale, tomato purée, flour and pepper and give it all a good stir until the flour is combined and the sauce is bubbling gently.
  8. Cook for about 10 minutes. You don't want it to reduce too much, because the haggis will soak up a lot of the liquid.
  9. While this is cooking, make the pastry. Sift the flour into a bowl and combine with the salt and thyme. Add the oil and water and work together with your hands to form a dough. Don't overwork it, just get it into a ball.
  10. Lightly flour the surface and roll the pastry out to about 3mm thick. Cut out stars or shapes using a pastry cutter.
  11. You can now assemble the pie! Slice or spoon out the haggis to form a thick layer on the bottom of a pie dish. Pour over the filling and decorate with the stars. Dot the cranberries in the gaps.
  12. Cook on the middle shelf for about 25 minutes, or until the pastry stars are lightly browned and crisp.
I cooked this recipe in a 22cm enamleware pie dish, which used up about ¾ of the haggis.
Recipe by The Whole Ingredient at https://www.thewholeingredient.com/2015/12/18/haggis-chestnut-ale-pie/