April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Let’s cut right to the drum solo of our iconic giant chocolate haggis advert.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
10 mins
Cooking time:
1hr mins
Serves:
6 people
This easy haggis lasagne recipe is a great way to enjoy Scotland’s national dish all year round!
Mix beef mince with our Original Haggis for a deliciously meaty lasagne, or shake things up and swap in our award-winning Vegetarian Haggis for a tasty meat-free alternative!
For the meat/veggie filling:
Simon Howie Wee Haggis 200g, or Simon Howie Vegetarian Haggis 454g
450g beef mince (Omit for meat-free option)
1 large onion, peeled and finely chopped
1 stick celery, washed and finely chopped
3 cloves garlic, peeled and minced
400g can chopped tomatoes
2 tsp paprika
1 tsp dried oregano
1 tbsp tomato purée
25ml olive oil
200ml beef or vegetable stock
50ml red wine (optional)
A pinch of sea salt and cracked black pepper
For the cheese sauce:
6 sheets fresh lasagne pasta
50g plain flour
60g butter
650ml semi skimmed milk
100g soft cheese (e.g. ricotta)
1tsp English mustard
80g mature cheddar cheese, grated
A pinch of white pepper
1. Heat the oil in a large saucepan and add the onions, garlic and celery. Sauté for a few minutes, then remove the haggis from its casing, break up slightly and add to the pan. Add the mince, and brown until cooked. Or, if using our Vegetarian Haggis, remove from its casing, break up and add to the pan. Then cook until heated through and mix thoroughly with the other ingredients.
2. Add the canned tomatoes, wine and stock, then add the paprika, tomato purée, oregano, salt and black pepper and give it all a good stir.
3. Cover with a lid and bring to the boil, then reduce to a simmer. Remove the lid and cook for 20-25 min, stirring occasionally until the sauce looks thick and rich.
4. Preheat the oven to 200°C/400°F/Gas Mark 6.
5. While your oven heats up, it’s time to make the cheese sauce. In a medium saucepan, melt the butter. Then add the flour to make a roux, and cook for 1 min. It’s important that you don’t add the milk straight away, as allowing the roux to cook slightly avoids your sauce taking on a floury taste!
6. Add the milk, white pepper and the mustard. Slowly bring to the boil, stirring as you cook.
7. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese and half the grated cheese until you have a smooth, thick sauce.
8. Now, layer up your lasagne! Put half of the haggis mixture in the bottom of a rectangular dish (approx. 30 x 20cm), then make a pasta layer on top with three of the lasagne sheets. Pour over half the cheese sauce, then repeat with the remaining ingredients so your final layer is the last of the sauce.
9. Sprinkle the remaining cheddar over the top, then bake in the oven for 40 minutes until browned and the cheese is melted and golden.
10. Serve with crusty, garlic bread for the ultimate family dinnertime favourite!
This easy haggis lasagne recipe is a great way to enjoy Scotland’s national dish all year round!
Mix beef mince with our Original Haggis for a deliciously meaty lasagne, or shake things up and swap in our award-winning Vegetarian Haggis for a tasty meat-free alternative!
Prep time: 10 mins
Cooking time: 1hr
Serves: 6
Simon Howie Wee Haggis 200g, or Simon Howie Vegetarian Haggis 454g
450g beef mince (Omit for meat-free option)
1 large onion, peeled and finely chopped
1 stick celery, washed and finely chopped
3 cloves garlic, peeled and minced
400g can chopped tomatoes
2 tsp paprika
1 tsp dried oregano
1 tbsp tomato purée
25ml olive oil
200ml beef or vegetable stock
50ml red wine (optional)
A pinch of sea salt and cracked black pepper
6 sheets fresh lasagne pasta
50g plain flour
60g butter
650ml semi skimmed milk
100g soft cheese (e.g. ricotta)
1tsp English mustard
80g mature cheddar cheese, grated
A pinch of white pepper
1. Heat the oil in a large saucepan and add the onions, garlic and celery. Sauté for a few minutes, then remove the haggis from its casing, break up slightly and add to the pan. Add the mince, and brown until cooked. Or, if using our Vegetarian Haggis, remove from its casing, break up and add to the pan. Then cook until heated through and mix thoroughly with the other ingredients.
2. Add the canned tomatoes, wine and stock, then add the paprika, tomato purée, oregano, salt and black pepper and give it all a good stir.
3. Cover with a lid and bring to the boil, then reduce to a simmer. Remove the lid and cook for 20-25 min, stirring occasionally until the sauce looks thick and rich.
4. Preheat the oven to 200°C/400°F/Gas Mark 6.
5. While your oven heats up, it’s time to make the cheese sauce. In a medium saucepan, melt the butter. Then add the flour to make a roux, and cook for 1 min. It’s important that you don’t add the milk straight away, as allowing the roux to cook slightly avoids your sauce taking on a floury taste!
6. Add the milk, white pepper and the mustard. Slowly bring to the boil, stirring as you cook.
7. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese and half the grated cheese until you have a smooth, thick sauce.
8. Now, layer up your lasagne! Put half of the haggis mixture in the bottom of a rectangular dish (approx. 30 x 20cm), then make a pasta layer on top with three of the lasagne sheets. Pour over half the cheese sauce, then repeat with the remaining ingredients so your final layer is the last of the sauce.
9. Sprinkle the remaining cheddar over the top, then bake in the oven for 40 minutes until browned and the cheese is melted and golden.
10. Serve with crusty, garlic bread for the ultimate family dinnertime favourite!
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