Scottish Clapshot

I love this simple but classic Scottish dish from Orkney its so easy to make but such a satisfying side to have next to a hearty stew at this time of year. I used my neep carvings to make this when I made my halloween neep. It took me ages to carve by hand but it was very satisfying being able to eat this after all the hard work. Just so you know neeps are just turnips and tatties are potatoes, just in case I forget and call them neeps and tatties.

Obviously you don’t have to carve a neep by hand to make this delicious recipe just chop it up and away you go lol! There’s not much of a recipe for this its so very simple to make and could be flavoured differently with different herbs and salts but at its simplest it is neep (turnip), potato, butter and fresh herbs.

I was told by an Orkney local that it was a must to enjoy some haggis on the side of this delicious Scottish side. It also works well on the side of stews, fried meats, fish etc. and in another recipe I heard it also works wells with a small amount of finely chopped onion too.

This recipe would also work really well alongside my Traditional Scottish Stew or my Traditional Scottish Mince and Tatties in the recipes below. This Clapshop would make an awesome side to these Traditional Scottish Recipes.

Scottish Clapshot Recipe

There are no specific quantities to this recipe because it really does depend on how much you want. Just use roughly equal parts neep to equal parts tatties and about a tbsp of butter per large handfuls worth of mash and the same for the herbs.

Ingredients:

  • neeps (turnips)
  • Tatties (potatoes)
  • Salted Butter
  • Freshly Chopped Garden Herbs – Chives work really well.
  • Salt & freshly ground black pepper
  • A dash of cream (optional)

Recipe Instructions:

  1. Peel and chop the potatoes and the turnip. Add to individual pans of salted boiling water.
  2. Simmer for as long as it takes to soften the neeps and tatties. I always find my neeps take a little longer.
  3. Drain and add the neeps and tatties into one bowl.
  4. Mash together and add in the butter to melt through and the fresh herbs to flavour.
  5. Season with salt and pepper.
  6. Serve with haggis or other food of choice. Enjoy!

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