CLAPSHOT

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 20mins

Ingredients

450 g Scotty Brand potatoes
450 g Neeps (swede)
Butter
Milk or single cream
Grain mustard
Parsley garnish

METHOD

  1. Peel the potatoes and the neep; cut both into small chunks and put in a large saucepan. Cover with cold water and add a pinch of salt

  2. Bring to the boil and simmer for around 10 mins, until tender. Drain well into a colander.

  3. Return to the saucepan and mash together with a knob of butter, a splash of milk (or single cream, if you are feeling indulgent) and a teaspoon of grain mustard.  Continue until the mix is smooth and well-blended.

  4. Serve immediately with parsley to garnish.

The traditional accompaniment to haggis for Burns Night (or any time!).

BACK TO RECIPES

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Traditional Scottish Steak Pie

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