Haggis with Parsley Clapshot & Whisky Cream Sauce Recipe | Abel & Cole

Haggis with Parsley Clapshot & Whisky Cream Sauce

Cooking time
Serves3-4 people

This traditional dish of haggis served with bashed neeps and tatties and plenty of creamy whisky sauce is the perfect Burns Night supper. Raise a dram to Rabbie (and the haggis) and tuck right in. Poetry, piping and kilts optional but thoroughly encouraged.

Ingredients

  • 2 x 350g haggis
  • 600g swede
  • Sea salt
  • 800g potatoes
  • 4 shallots
  • 3 tbsp butter
  • A handful of thyme, leaves only
  • 2 tbsp wholegrain mustard
  • 4 tbsp whisky
  • 200ml beef bone broth
  • 100ml + 2 tbsp double cream
  • Cornflour (optional)
  • Freshly ground black pepper
  • ½ nutmeg
  • A handful of flat leaf parsley, leaves only
  • 4 spring onions
  • Steamed greens, to serve
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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Remove the plastic wrapping from each haggis. Wrap the haggises in foil and set them in a deep roasting dish. Pour in enough water to come about half-way up the sides of the haggises. Slide into the oven and cook for 30-40 mins.
2. While the haggis is cooking, peel and cut the swede in to 1cm cubes, and place in a large pan. Cover with cold water and add a pinch of salt. Bring to the boil and simmer for about 20 mins, or till the swede is tender when pierced with a knife.
3. Peel and chop the potatoes into large chunks and place in a separate large pan. Cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15 mins or till the potatoes are tender when pierced with a knife.
4. While the veg is cooking, make the whisky cream sauce. Peel and finely chop the shallots. Melt 1 tbsp butter in a small pan then add the shallots and thyme leaves. Cook on low for 5 mins till softened. Add 2 tbsp wholegrain mustard and 4 tbsp whisky. Cook and stir for 1 min, not letting the mixture boil. Pour in the beef broth and bring to a simmer. Add 100ml double cream and heat till warmed. Taste and add more whisky if you like. Pop on the lid to keep warm. This will be a thin sauce, so thicken with a little cornflour if you prefer.
5. Drain the veg, shaking off as much excess water as possible, and leave to steam dry for a few mins. Meanwhile, finely chop the parsley leaves and thinly slice the spring onions. Tip the cooked veg into 1 large pan.
6. Add 2 tbsp butter to the pan, along with a couple tbsp of double cream. Add plenty of salt and pepper with a good grating of nutmeg. Mash till everything is combined – the mixture will be slightly chunky. Stir through most of the chopped parsley and sliced spring onions. This is your parsely clapshot. Pop on the lid on the pan to keep warm.
7. Serve the haggis with the clapshot, garnished with more parsley and spring onion, a side of greens and lashings of the creamy whisky sauce.
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