Modern Scottish recipe: Scotch Beef fillet with Innis & Gunn beer braised haggis, neeps and tattie terrine

Paul Wedgwood, Edinburgh Chef of the Year and head chef at Wedgwood, has teamed up with Scotch Beef and Innis & Gunn to create this exciting recipe for Scotch Beef fillet with Innis & Gunn beer-braised haggis, neeps and tattie terrine.

60 mins + overnight prep
Published: January 29, 2020
Categories: ,

Scotch Beef fillet with Innis & Gunn beer-braised haggis, neeps and tattie terrine

Scotch Beef fillet, herbed barley with a haggis, neeps and tattie terrine pressed and beer-braised Innis & Gunn The Original barrel-aged beer

1. Soak the barley overnight in one bottle of the beer and add the chopped garlic.

For the terrine:

2. On a mandolin, finely slice the potato and neeps into separate containers then pour the remaining bottle of beer evenly between the two containers

3. Line a bread tin with greased parchment paper then add a layer of potato, followed by a layer of neeps and then a layer of finely sliced haggis, seasoning each layer with a small amount of salt and ground white pepper

4. Pour on a little of the “soaking” beer from each container with each level and then continue building the terrine layer by layer until you reach the top. Ensure you finish with a final layer of sliced potato.

5. Fold over any remaining / excess parchment paper to cover the top. Bake in a preheated oven at 160C for around 90 minutes until cooked – a knife should be easy to push through and pull back out.

Press the top with a small weight and refrigerate.

6. Once chilled, carefully remove from the mould and slice into portions and reserve until ready to reheated.

For the beef and barley:

7. Pour the soaked barley and the beer into a heavy-based pan and add salt and pepper and bring to the boil then reduce to a simmer and cook until barley has softened, adding more water as required.

Once ready, adjust seasoning, add chopped herbs, put a lid on the pan and leave somewhere warm.

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

8. Reheat the sliced terrine portions in an oven at 180C for around 10 minutes

9. Sear your room temperature fillet steaks in a hot pan and cook to your desired specifications then remove from the heat, season well and allow to rest somewhere for a few minutes, or ideally for the same amount of time as you cooked it for.

To serve:

Take a spoonful of the barley and place in the middle of your serving plate.

Carve your steak into 2 to 3 pieces and place on top, position the slice of terrine to
the side and add the jus and your chosen vegetables.

Sit back, relax and enjoy!

Recipe: Sloans legendary macaroni cheese

For more Scotch Beef Burns-inspired recipes visit or follow
Scotch Kitchen on Facebook, Instagram or Twitter


  • 2 x 200g Scotch Beef fillet steaks (removed from fridge 20 minutes before cooking)
  • 200g barley
  • 1 clove garlic, finely chopped
  • Chopped fresh parsley, oregano, thyme, rosemary
  • 2 bottles of Innis and Gunn The Original barrel-aged beer
  • 500g peeled chipping potatoes
  • 250g peeled neeps
  • 350g haggis
  • Salt and pepper
  • To serve:
  • Prepared jus
  • Your favourite vegetable accompaniment – Paul has used roasted carrots and
  • crisped kale
Copyright ©2024 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crosslistchevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram