Haggis with neep puree and a whisky and mustard gravy

Take a look at this recipe for Haggis with neep puree, creamy mash potatoes, crispy shallot rings and a whisky and mustard gravy, courtesy of Forbes of Kingennie.


Good quality haggis x 2 slices
½ a turnip
Red rooster potatoes x 3
Butter x 50g
Double cream x 150ml
Shallot x 1, cut into rings


1. Peel and cut the potatoes into small chunks. Cook in boiling salted water until soft.

2. Peel and cut the turnip into small chunks. Also cook in salted boiling water until soft.

3. Preheat the oven to 180 degrees. Place the haggis on a tray with baking paper.

4.Once the turnip is cooked, strain off the liquid. Heat a small amount of the butter and 50ml of the cream together. Blend the turnip and add in the butter and cream until you get a smooth puree consistency. It should be thin enough to do a nice drag on the plate. Add more cream and butter if needed. Season.

5.Once the potatoes are cooked, strain. Then mash together with the remaining butter and cream. Add more if needed also. Season.

6. Place the haggis in the oven for approx 8 minutes until cooked.

7. Coat the shallot rings in milk and then into a small amount of plain flour. Deep fry until golden and crispy.

8.Plate up and serve with a whisky and mustard gravy.

Forbes of Kingennie - Haggis with Neep Puree