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Haggis Lasagne

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

ingredients

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

Method

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!

Simon Howie

Haggis Lasagne

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

Haggis Lasagne

ingredients

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

Method

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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