Recipe of the week: Haggis Lasagne from The Macsween Haggis Bible

  29 Nov '21   |  Posted by: Birlinn

Celebrate St Andrew’s Day with Scotland’s national dish in our recipe of the week from The Macsween Haggis Bible. Jo Macsween brings her haggis expertise with a huge range of both traditional and contemporary dishes, including this recipe, the Haggis Lasagne.

Haggis Lasagne from The Macsween Haggis Bible by Jo Macsween

Back in the early 1980s my father decided to type out a collection of haggis recipes he had been compiling and gave them out to customers in the Bruntsfield butcher shop in exchange for a 10 pence donation to charity. He always believed that people appreciated things they paid for, and over the years, I am sure many charities were very grateful for his old-fashioned wisdom! This is a variation of one of the recipes on that sheet. I have to say that when my husband makes this for our friends, no one wants any pudding, just second helpings of this!

Serves 4–6
For the meat sauce
260g traditional haggis
450g beef mince
250g lasagne sheets
2 tins chopped tomatoes
1 small tin tomato purée
2 medium onions, finely chopped
2–3 cloves garlic, crushed and chopped
a generous glass of red wine
2 sticks celery, finely chopped
1 tablespoon olive oil
1 concentrated beef stock cube
some fresh or dried oregano
salt and freshly ground black pepper
For the white sauce
50g butter
1 heaped tablespoon plain flour
750ml hot milk
3 tablespoons freshly grated Parmesan cheese
½ teaspoon ground nutmeg
some extra olive oil for drizzling
Parmesan cheese
freshly ground black pepper

Preheat the oven to 180°C/350°F/gas mark 4.

First, make your meat sauce. Heat the olive oil in a saucepan – a large frying pan with a lid is ideal – add the onions and garlic and gently soften for 5 minutes, stirring occasionally. Add the beef and cook until brown, stirring to remove any lumps that may form.

Coarsely chop the haggis and add to the mince, stirring until combined.

Then stir in the celery, tomatoes, tomato purée, red wine and oregano. Crumble in the stock cube and stir thoroughly. Reduce the heat, place the lid on the pan and simmer for 30 minutes. Season to taste.

Next, make the white sauce. Melt the butter in a non-stick saucepan and stir in the flour, stirring continuously to form a roux. Allow to cook for about a minute. Gradually add the milk a splash at a time, stirring or whisking thoroughly to remove any lumps. Continue adding milk until you have a smooth sauce about the consistency of single cream. Add the nutmeg, stir for another 4–5 minutes, then season to taste with salt and black pepper.

Spread a 5–10mm layer of meat in the bottom of the lasagne dish and cover it with lasagne, trying not to allow sheets to overlap.

Spread a layer of white sauce onto the lasagne, then another layer of meat followed by more lasagne. Repeat until the dish is full or you have run out of sauce. The top layer of lasagne should be covered with a layer of white sauce sprinkled with the grated Parmesan and ground black pepper.

Bake, uncovered, for 45–55 minutes, or until the cheese is golden and the lasagne is soft.

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