Neeps & tatties

Neeps & tatties

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(10 ratings)

Ready in 1¾-2¼ hours, including reheating

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal229
  • fat14g
  • saturates4g
  • carbs25g
  • sugars0g
  • fibre3g
  • protein3g
  • salt0.17g
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Ingredients

  • 8 large baking potatoes, 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
    Swede

    Swede

    sw-ee-d

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

  • 50g butter, plus extra for serving
    Butter

    Butter

    butt-err

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

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.

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Comments, questions and tips

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Dave40T
27th Jan, 2017
Why 'The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7'? And why, after I bought turneeps, did I find on this site that 'neeps' are swedes? I wanted proper 'neeps and tatties' to go with my haggis on Burns Night and put it off because I bought turnips and not swedes!
tartanseer
20th Jan, 2016
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!
Dave40T
27th Jan, 2017
I now have the choice of turnips and swedes. Which should I use?
Dave40T
27th Jan, 2017
Can I contact you for authentic Scots recipes in future as obviously these sassenachs have no idea? lol
lizleicester
25th Jan, 2015
2.55
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
16th Feb, 2014
Great. Roasting the potatoes adds a lovely flavour.
chris210's picture
chris210
27th Jan, 2013
5.05
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
26th Jan, 2013
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
20th Aug, 2011
Really Yummy!!!!! Kids do not like swedes, yet found this addictive!
julietulip
27th Jan, 2011
5.05
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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stmargaretswells
2nd Nov, 2013
Where has the recipe for vegetarian haggis gone? Has anyone saved it, I cannot access it online.
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