Neeps & tatties

Neeps & tatties

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(9 ratings)

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Cooking time

Ready in 1¾-2¼ hours, including reheating

Skill level

Easy

Servings

Serves 8

'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
229
protein
3g
carbs
25g
fat
14g
saturates
4g
fibre
3g
sugar
0g
salt
0.17g

Ingredients

  • 8 large baking potatoes, washed, peel left on and cut into 2cm x 4cm chunks
  • 6 tbsp light olive oil or sunflower
  • 1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
  • 50g butter, plus extra for serving

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Method

  1. The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
  2. Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
  3. Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
  4. To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

Recipe from Good Food magazine, January 2004

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Comments

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katsuya's picture

Great. Roasting the potatoes adds a lovely flavour.

chris210's picture
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Really fantastic! I did this or burns night and it was the perfect side to go with the haggis. I will definitely be doing this again, but with Sunday roasts, stews and meals with friends and not just for Burns night!

katsuya's picture

Good. But it doesn't need to take as long as the recipe suggests. Can make it on the day and serve straight away. Then it only takes just over an hour. Tasty.

mizzy999's picture

Really Yummy!!!!! Kids do not like swedes, yet found this addictive!

julietulip's picture
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Delicious ... flavours complemented each other perfectly and MUCH more tasty than simple mashed veg. Will defo make this again ... and not just to serve with haggis!!! Well worth the extra time to make it ... but not a huge effort. Perfect!!!

peediekat's picture

In Orkney we call it Clapshot. Very well loved here, try adding a little grated onion or some carrot but always lashings of black pepper !

pillet's picture
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great recipe!!

pillet's picture
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very tasty dish well worth trying

momotate's picture

Seems like an awful lot of work to make a simple veg mash. I just peel the swede and cut in to small chunks and combine with the unpeeled potatoes which have been cut into a little larger pieces (as they cook quicker). I boil up them up until tender, drain and mash with butter and milk, season to taste. This may be deverting from the trational neeps and tatties, but I also add carrots into the combo.

annmariepg's picture
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Initially concerned that my dish looked a little less presentable than the photo however it tasted fantastic and was well received by my guests who all ate seconds

pleisure's picture

Tates good ....However neeps and tatties i dont think so should be potatoes and turnips!

stevieb12's picture

love this
but still like them mashed

deniseperry's picture

A great up-date on the traditional neeps and tatties and one we all enjoyed, even those normally not so keen on mashed neeps!

whizzkid21150's picture

This was WONDERFUL!and received enthusiastic comments all round! Such a delicious change from the usual bland mash version, and we will be using it again and again. For stage 4, I simply re-heated it in the microwave for a few minutes - saves a lot of energy by not heating the oven up!

shezzie's picture

so tasty , makes a change to plain potatoes.

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