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Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion

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“This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick!”
1hr 25mins

Ingredients Nutrition

  • 8 ounces haggis
  • 6 ounces turnips
  • 6 ounces creamed potatoes
  • 1 medium onion, finely sliced
  • 1 tablespoon scotch, for preference glenfiddich
  • 300 ml double cream


  1. Cook the turnip till tender and mash with a little butter, salt and pepper and do the same for the potato, mashing well and leaving no lumps.
  2. Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
  3. Butter 6 ramekin dishes and assemble by layering turnip, haggis and lastly potato and placing into a bain marie (roasting tin half filled with boiling water) and bake at 350F/180C for 20 minutes.
  4. Meanwhile heat the whisky in a pan, take off the heat and ignite, pour in the double cream and chopped onion and put back onto heat until boiling. Turn down heat and just keep warm.
  5. To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.

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