Slow Cooked Haggis with Butternut Squash and Baked Potatoes
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4
  • 1 Medium Macsween Haggis (For 3 – 4 people)
  • 1 Medium Butternut Squash (or a turnip) (Chopped)
  • 1 Medium Onion (Finely chopped)
  • 1 pint Boiled Water
  • 50g Coleslaw (To serve)
  1. Take off the outer skin of the haggis and the metal clip.
  2. Cut the haggis into slices or chunks.
  3. Put the haggis, squash, onion and water into a slow cooker and cook on high for 3 hours.
Baked Potatoes
  1. Put baked potatoes in tinfoil and cook in oven at 180c
  1. Serve as filling for the baked potatoes.
  2. Garnish with coleslaw on the top.
Your haggis will come already cooked, so the goal is to thoroughly reheat it, while cooking the vegetables.
Recipe by Scottish Mum at