Slow Cooker Haggis Lasagne is a tasty alternative way of using the traditional combination of Haggis, Neeps (Turnip/Swede) and Tatties (Potatoes). There is no pasta in the recipe, the layers are made with the haggis and vegetables.
This recipe for Slow Cooker Haggis Lasagne was developed because my husband won a Burns Night Feast Hamper which contained a magnificent 900 g haggis. We had already had our Ultimate Burns Supper, so I decided to make something a little different.
What is Haggis?
Every country has a type of sausage, think of German Bratwurst or chorizo from Spain. Haggis is a type of sausage, it may not be long and thin but it is meat and cereal cooked in n a casing.
“Historically, when hunters made their kill, they would use up the offal, which went off first, using the cleaned animal’s stomach as a cooking bag. Minced heart, liver and lungs are bulked out with oatmeal, onions, suet, seasoning and spices before cooking. Nowadays natural casings are still used, but synthetic ones are becoming more common (there is no effect on the flavour.)” BBC Good Food
Can I make it Vegetarian?
You can buy some really good vegetarian haggis which will work perfectly in this recipe.
How can you make Lasagne with no pasta?
Instead of using pasta, I sliced the swede and potatoes with a mandolin to create thin slices for the layers between the haggis.
Italian purists will throw their hands up in horror that I should call this dish Lasagne when it contains no pasta. I used the term because I felt that it best described the layers I have created.
You also slice the haggis, just take it out of its casing and cut it into thick slices. Just in case you are wondering, that is a Slow Cooker liner I’m using, it’s not essential but saves on washing up!
Sauce for the Haggis Lasagne
The sauce for the Slow Cooker Haggis Lasagne is made from cream cheese. I used a type of cream cheese that comes in a jar and is a little more liquid than the usual tub,
If you are using solid cream cheese in a block or tub place teaspoonfuls over the layers. It will melt down as the lasagne cooks.
Add the potatoes
The final layer for the Haggis Lasagne is sliced potatoes topped with some dots of butter. I used pink peppercorn butter, but plain butter would be just as good.
Seasoning the Slow Cooker Haggis Lasagne
Season the dish lightly because the haggis is quite highly seasoned.
Add the grated cheese
Sprinkle over some grated cheese as soon as the Slow Cooker Haggis Lasagne is cooked. Switch off the heat and place the lid back on the slow cooker for 5-10 minutes. The cheese will melt from the heat of the food.
The layers of swede are meltingly tender but don’t disintegrate. You can see how they form layers of haggis and swede in the close-up photo above.
We really enjoyed the Slow Cooker Haggis Lasagne. All the traditional flavours are included but with a different texture and with no pans of boiling water on the stove.
More Haggis Recipes from Farmersgirl Kitchen
How to Host the Ultimate Bruns Supper – Haggis Neeps and Tatties with a Whisky Cream Sauce
Haggis, Neeps and Tatties Pie – Burns Night on a Budget
Slow Cooker Haggis Stuffed Apples with Red Cabbage and Cranberries
Alternative ‘lasagne’ recipes by top UK bloggers:
Sausage Ragu Stuffed Courgettes – Kavey Eats
Vegetarian and Gluten-free Lasagne – Emily’s Recipes and Reviews
Apple and Custard Lasagne – Foodie Quine
Easy Lasagna Cups – The Petite Cook
Superfood Salmon Lasagna with Kale and Spinach – The Petite Cook
Roast Chicken Lasagne – Munchies & Munchkins
Alternative ragu sauces for lasagne:
Chorizo and Green Bean Ragu – Fab Food For All
Chinese Spag Bol – Kavey Eats
Thermomix Ragu Bolognese – Kavey Eats
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Slow Cooker Haggis Lasagne (no pasta)
- 900 g haggis sliced
- 500 g peeled swede
- 400 g peeled potatoes
- 200 g cream cheese
- 100 ml hot water
- 25 g butter
- salt & pepper
- 50 g grated cheese cheddar or mozzarella
- Slice the end off the haggis and peel away the casing.
- Slice the haggis into 1 cm slices
- Slice 500 g of swede very thinly, using a mandoline or food processor slicing disk.
- Slice 400 g of potatoes very thinkly using a mandoline or food processor slicing disk
- Blanch the swede and potatoes (separately) either by microwaving with a little water for 2-3 minutes or plunging into a pan of boiling water for 2-3 minutes.
- Drain the vegetables
- Place a layer of haggis in the base of the slow cooker.
- Top with a layer of swede, then another layer of haggis and a layer of potato, season lightly with salt and a little pepper.
- Dot half the cream cheese over the potato.
- Add another layer of haggis, a layer of swede, a layer of cream cheese and a layer of potato.
- Pour over the hot water.
- Dot with butter, season lightly with salt and pepper.
- Bake on low for 5-6 hours.
- When cooked, switch off, remove the lid and sprinkle with the grated cheese, replace the lid and leave for 5-10 minutes until the cheese melts, then serve.
This recipe can also be made in the oven. Bake, covered at 160C for 1 1/2 - 2 hours, remove lid and add cheese and breadcrumbs, then bake for a further 10 -15 minutes.