Haggis, neeps and tatties with whisky sauce

Ingredients

• 454 g haggis
• 1 small swede
• 2 peeled carrots peeled & cut into cubes
• 3 large King Edward or Maris piper potatoes, peeled & cut into cubes
• 50 g cold diced butter
• 1 splash of hot milk
• 1 pinch freshly grated nutmeg
• 1 handful chopped chives to garnish
• 1 pinch sea salt & cracked black pepper
• 1 shallot finely chopped
• 1 clove garlic sliced
• 150 ml rich chicken stock
• 1 tsp Dijon mustard
• 20 g cold diced butter
• 1 splash of single malt whisky