Neeps & tatties

Ready in 1¾-2¼ hours, including reheating


Serves 8
'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis

Nutrition and extra info

  • Vegetarian


  • kcal229
  • fat14g
  • saturates4g
  • carbs25g
  • sugars0g
  • fibre3g
  • protein3g
  • salt0.17g
Save to My Good Food
Please sign in or register to save recipes.


  • 8 large baking potato, washed, peel left on and cut into 2cm x 4cm chunks
  • 6 tbsp light olive oil or sunflower
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 50g butter, plus extra for serving



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

tartanseer's picture

In Scotland what you describe as 'swedes' are turnips (neeps). Swedes are wee turnips. Yu'll get intae a richt fankle if you don't remember this in Scotland!

lizleicester's picture

This was nice but not worth all the extra time and effort of pre-roasting the potatoes so I think it was a one-off for this Burns Night.

katsuya's picture

Great. Roasting the potatoes adds a lovely flavour.

chris210's picture

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

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

great recipe!!

pillet's picture

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

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.

Questions (1)

stmargaretswells's picture

Where has the recipe for vegetarian haggis gone? Has anyone saved it, I cannot access it online.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…