How to make Slow Cooker Haggis Lasagne (no pasta)
Slow Cooker Haggis Lasagne
Haggis isn’t only for Burns Night, it makes a tasty and filling meal, particularly in winter. This particular recipe for Slow Cooker Haggis Lasagne came about because my husband won a Burns Night Feast Hamper from Fresh Food Express and it contained a magnificent 900 g haggis. We had already had our Ultimate Burns Supper, so I decided to make something a little different.
The Slow Cooked Challenge
As I’m hosting the Slow Cooked Challenge this month, read more about this at the end of this post and check out recipes on Baking Queen 74 too. I thought it would be fun to develop a recipe using the haggis and traditional accompaniments of ‘neeps (swede) and tatties (potatoes) but in the Slow Cooker.
Instead of using pasta, I sliced the swede and potatoes with a mandolin. I sliced the haggis too, taking it out of it’s skin and cutting 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!
I hummed and hawed about whether to make a sauce for the lasagne, but in the end decided to use cream cheese. The type I used comes in a jar so is a little more liquid than the usual tub, but if you don’t have that, then the more solid type will do, you just need to dot it about and it will melt down when it cooks.
The final layer for the Haggis Lasagne is of sliced potatoes which are then topped with a some dots of butter. I happened to have some pink peppercorn butter, but plain butter would be just as good. Do go easy on the seasoning of this dish as the haggis is quite highly seasoned and it could easily become too salty or too peppery if you season heavily.
Once the Slow Cooker Haggis Lasagne is ready, sprinkle over some grated cheese, switch off the heat and pop the lid back on for 5-10 minutes and the cheese will melt from the heat of the food. If you are able to pop your slow cooker under the grill, then you could also sprinkle over some panko breadcrumbs along with the cheese to make a nice crisp topping.
- 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.
PIN FOR LATER
Alternative ‘lasagne’ recipes by top UK bloggers:
Quinoa Zucchini Lasagne – Recipes from a Pantry
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
The Slow Cooked Challenge is a monthly Linky dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking.
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen and Baking Queen 74
- Use the Slow Cooked Challenge logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.
- A round up of all the entries will be posted on the host’s blog.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.
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