Neeps & tatties

Neeps & tatties

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(13 ratings)

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
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  • 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
    Two slices of swede



    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 a dairy product made from separating whole milk or cream into fat and…


  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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27th Jan, 2011
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!!!
30th Sep, 2009
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 !
21st Jul, 2009
great recipe!!
14th Jun, 2009
very tasty dish well worth trying
25th Jan, 2009
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.
19th Jan, 2009
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
6th Oct, 2008
Tates good ....However neeps and tatties i dont think so should be potatoes and turnips!
7th May, 2008
love this but still like them mashed
12th Feb, 2008
A great up-date on the traditional neeps and tatties and one we all enjoyed, even those normally not so keen on mashed neeps!
29th Jan, 2008
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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