Neeps & tatties

Neeps & tatties

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1¾-2¼ hours, including reheating

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.

229 kcalories, protein 3g, carbohydrate 25g, fat 14 g, saturated fat 4g, fibre 3g, salt 0.17 g

Recipe from Good Food magazine, January 2004.

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Latest comments and suggestions

  • Binder photo ermintrude

    31 December 2007

    ermintrude rated this recipe

    5 stars

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  • Binder photo caz

    20 January 2008

    caz rated this recipe

    5 stars

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  • Binder photo shezzie7707

    24 January 2008

    shezzie7707 commented on this recipe

    so tasty , makes a change to plain potatoes.

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  • Binder photo Jill

    29 January 2008

    Jill commented on this recipe

    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!

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  • Binder photo Denise Perry

    12 February 2008

    Denise Perry commented on this recipe

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

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  • Binder photo Stevie B

    07 May 2008

    Stevie B commented on this recipe

    love this but still like them mashed

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  • Binder photo pleisure

    06 October 2008

    pleisure commented on this recipe

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

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  • Binder photo A Gordon

    19 January 2009

    A Gordon rated and commented on this recipe

    5 stars

    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

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  • Binder photo fishnchips

    25 January 2009

    fishnchips commented on this recipe

    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.

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  • Binder photo 33_hertz

    05 February 2009

    33_hertz rated this recipe

    5 stars

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  • Binder photo meridian

    14 June 2009

    meridian rated and commented on this recipe

    5 stars

    very tasty dish well worth trying

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  • Binder photo meridian

    21 July 2009

    meridian commented on this recipe

    great recipe!!

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  • Binder photo Katrina Davidson

    30 September 2009

    Katrina Davidson commented on this recipe

    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 !

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  • Binder photo bigian1179

    06 January 2011

    bigian1179 rated this recipe

    4 stars

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  • Binder photo Julie Tulip

    27 January 2011

    Julie Tulip rated and commented on this recipe

    5 stars

    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!!!

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  • Binder photo mizz99

    20 August 2011

    mizz99 commented on this recipe

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

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  • Binder photo Andrew

    26 January 2013

    Andrew rated this recipe

    1 stars

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  • Binder photo Andrew

    26 January 2013

    Andrew rated this recipe

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  • Binder photo Katsuya

    26 January 2013

    Katsuya commented on this recipe

    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.

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  • Binder photo Chris

    27 January 2013

    Chris rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1¾-2¼ hours, including reheating

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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229 kcalories, protein 3g, carbohydrate 25g, fat 14 g, saturated fat 4g, fibre 3g, salt 0.17 g

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