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Haggis, Clapshot and Whosky Sauce

Dumfries and Galloway Mobile Kitchen Dish ...


  • 500g haggis

  • 500g floury potatoes

  • 500g turnips (or neeps)

  • 50g butter

  • 75ml double cream

  • 2 tbsp chopped chives

  • sea salt

  • freshly ground white pepper

  • 500ml double cream

  • 2 tsp grain mustard

  • 1 tbsp Dijon mustard

  • 2 tsp whisky

  • juice of 1/2 lemon

  • 1tbs finely chopped chives


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Wrap the haggis tightly in silver foil and bake in its own steam for 45 min.

  • 3.

    Peal the potatoes and turnips and cut into equal sizes and put into separate pans, boil both until tender.

  • 4.

    Mash them together and add the butter, cream and seasoning.

  • 5.

    Stir in half the chopped chives and keep somewhere warm while you make the sauce.

  • 6.

    Heat the cream in a sauce pan and add both mustards and the whisky.

  • 7.

    Put the pan onto a high heat to cook out the alcohol.

  • 8.

    Season to taste, add the remaining chives. Just before serving whisk in the lemon juice.

  • To Serve :

  • 1.

    Put a good spoonful of clapshot on a warm plate.

  • 2.

    Top with a spoonful of haggis and drizzle over the warm whisky sauce

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