Pan Haggerty

Pan Haggerty is one of the simplest vegetable dishes in British cooking, but one of the best. It is a dish that tells a story of poverty and ingenuity, and also of the close links that the North still has with Scotland. The root of Haggerty is said to be the same as haggis: both derived from the French hache, meaning chopped. In many pit towns, Pan Haggerty was a cheap way to fill stomachs, but a tasty one to boot, and a dish that can be prepared on the most basic of cooking ranges

Main courses
Potatoes grown by Peter and Gina Smithies in Pembrokeshire
  • Preparation time 35 mins (prep. time)
  • Cooking time 35 mins (cooking time)
  • Serves 4


  • 900g/2lb potatoes - we recommend ones grown by National Trust tenant farmers!
  • 500g/1lb 1oz white onions
  • 2 tbsp butter
  • 220g/7oz Cheshire cheese, grated
  • 1 vegetable stock cube
  • White sauce (use your preferred recipe)
  • Salt and pepper to taste




  1. Slice the potatoes thinly, then blanch in hot water till just cooked, and drain.
  2. Heat the butter in a large non-stick pan, add onions and sweat down until cooked.
  3. Crumble over the stock cube and stir through.
  4. Using a large ovenproof dish, place a layer of cooked potato slices, onion and white sauce and top with grated cheese.
  5. Arrange in layers, seasoning each layer with salt & pepper.
  6. Bake in the oven for 35 minutes.