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

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating