Scotch Beef and Haggis Lasagne

Nutrition

Energy 833kcal
Fat 45g
Sat Fat 25g
Protein 51g
Salt 2.4g

Ingredients

Cooking Method

For the lasagne:

1
Heat ½ tbsp of the oil in a large casserole pot or large sauté pan over a medium high heat. Add the mince and haggis in two batches, crumbling them into the pan as you go. Fry for 8-10 minutes until well browned and slightly crispy. Set aside in a bowl.
2
Lower the heat in the pan and add the remaining ½ tbsp oil. Fry the onion, carrot and celery for 10 minutes until softened.
3
Add the rosemary, garlic and tomato puree and continue to fry for a couple of minutes. Next add the red wine, turn up the heat and reduce the liquid until almost none remains.
4
Return the meat to the pan and add the chopped tomatoes, stock and bay leaves. Season, bring to the boil, then simmer uncovered over a low heat for 30-35 minutes. Stirring occasionally while you make the white sauce.
5
Preheat the oven to 160°C fan/180°C. To make the white sauce, melt the butter over a medium heat in a large pan until foaming. Add the flour and stir for a couple of minutes so it forms a roux. Add the milk a little at a time, whisking constantly. Once all the milk has been added, continue to whisk over a medium heat for 5-10 minutes until thickened.
6
Add the dijon, nutmeg and a generous grinding of black pepper. Season to taste.
7
Once the mince has had 35 minutes, you can assemble the lasagne. Spoon one third of the meat sauce in the base of a shallow ovenproof dish. Follow with one third of the white sauce. Sprinkle over a third of the cheddar, parmesan and mozzarella pieces and arrange one layer of lasagne sheets on top.
8
Repeat by spooning half of the remaining meat sauce on top and then follow with half of the remaining white sauce. Sprinkle over more cheddar, parmesan and mozzarella pieces, reserving some for the top of the lasagne. Follow with another layer of lasagne sheets, then top with the remaining meat sauce and remaining white sauce. Sprinkle over the remaining cheese and bake for 40-45 minutes until bubbling, golden and a knife cuts easily through.

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