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Slow Cooker Haggis Lasagne (no pasta)

Janice Pattie
Layers of haggis, swede and potato make a hearty lasagne-style dish to cook in your slow cooker.
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Prep Time 20 mins
Cook Time 6 hrs 10 mins
Course Main Course
Cuisine British, Scottish
Servings 6


  • 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.


If your slow cooker can go under the grill (broiler) then you can grill the cheese along with some breadcrumbs to give a crunchy topping.
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.