You can easily enjoy your Scottish meal of Haggis, Neeps, and Tatties in your slow cooker using haggis, potatoes, swede, butter, and milk.

To make Haggis, Neeps, and Tatties in your slow cooker or crockpot, wrap the haggis in foil, place it on foil balls, and cook on low for 6 hours.

Every time I make this dish, it fills the kitchen with a comforting aroma that brings everyone to the table, eager and ready to dig in.

Jump to Recipe Print Recipe

What Is Haggis?

Haggis is a traditional Scottish dish made from sheep’s heart, liver, and lungs, minced with onions, oatmeal, suet, spices, and salt. It is traditionally encased in the animal’s stomach and cooked by boiling.

Can I Cook Haggis in the Slow Cooker?

Yes, you can cook haggis in the slow cooker. This method is excellent for gently cooking the haggis, ensuring it stays moist and flavors meld beautifully. Wrap the haggis in foil and set it on a rack or crumpled foil balls to prevent burning.

Slow Cooker Haggis Ingredients

• 2 lb (907 g) haggis
• 1 kg potatoes
• 1 kg swede (rutabaga)
• 100 g butter, divided
• 100 ml milk
• Salt and freshly ground black pepper, to taste

How To Make Slow Cooker Haggis

1. Prepare the Haggis: Remove any outer packaging from the haggis, keeping the casing on. Wrap the haggis in aluminum foil. Make balls from extra foil and place them at the bottom of the slow cooker to create a base. Set the wrapped haggis on the foil balls, ensuring it does not touch the bottom. Cook on low for 6 hours.
2. Set up for Neeps and Tatties: Fill two saucepans halfway with water and bring to a boil over high heat.
3. Prepare Vegetables: While the water is heating, peel the potatoes and swede. Chop both into small, uniform cubes.
4. Cook Vegetables: Add the potato cubes to one boiling saucepan and the swede cubes to the other. Boil for about 25 minutes or until both are tender enough that a knife slides through easily.
5. Mash Potatoes: Drain the potatoes and let them steam dry for a minute or two. Add 50 g of butter and 50 ml of milk, mash until creamy, then season with salt and pepper to taste.
6. Mash Swede: Similarly, drain the swede, add the remaining 50 g of butter, and mash to a rough consistency.
7. Assemble and Serve: Once cooked, remove the haggis from the slow cooker, discard the casing and any clips, and slice. Layer about 1-inch thick slices of haggis on a plate, forming a ring. Follow with a layer of mashed swede and a final layer of mashed potatoes, pressing each down gently. Serve warm.

Recipe Tips

• Pre-cooking preparation: To ensure even cooking, make sure all vegetables are chopped into uniform pieces before boiling them.
• Check the haggis casing: Always double-check the haggis casing to ensure it’s intact before cooking to prevent any filling from leaking out.
• Adjust seasoning wisely: Taste your neeps and tatties after adding butter and before adding salt, as butter’s saltiness varies by brand.
• Foil use in slow cooking: Use enough foil to completely enclose the haggis, which helps retain moisture and enhances the flavor as it cooks.

Recipe Variations

• Swap swede for carrots: For a sweeter mash, replace swede with carrots. Cook them as you would the swede, and mash them with a hint of nutmeg.
• Try different potatoes: Use Yukon Gold or red potatoes for a different texture and a slightly buttery flavor in your mash.
• Add herbs to neeps: Mix fresh herbs such as thyme or rosemary into the swede mash for an aromatic lift.
• Dairy-free version: Substitute butter and milk with olive oil and almond milk for a dairy-free version of the mashed potatoes and swede.
• Make it spicy: Introduce a kick by adding a pinch of cayenne pepper or a swirl of mustard to the mashed potatoes for enhanced flavor.

What To Serve With Haggis

Serve your traditional Slow Cooker Haggis with roasted Brussels sprouts with crispy bacon, sweet apple chutney, creamy leek fondue, tangy red cabbage slaw, and minted peas. You can also pair it with a sharp mustard sauce or a robust red wine gravy.

How To Store Leftover Haggis

In The Fridge:

Wrap leftover haggis tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to three days. I always ensure it’s cooled down before refrigerating to maintain freshness.

In The Freezer:

Haggis can be stored in the freezer. First, cool it completely, then wrap it tightly in foil or place in a freezer-safe bag. It will keep for up to two months. Thaw in the fridge overnight when ready to use.

How To Reheat Leftover Haggis

To reheat your leftover Haggis, place it in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 25 minutes. I like to add a splash of water or broth before heating to keep it moist.

Check out More Slow Cooker Recipes:

• Slow Cooker Braised Steak and Onions
• Slow Cooker Irish Stew with Beef and Guinness
• Slow Cooker Beef Bourguignon