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Ingredients

Serves 4

ingredient

450 g Scotty Brand potatoes

 

 

450 g Neeps (swede)

Butter

Milk or single cream

Grain mustard

Parsley garnish

 

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Method

The traditional accompaniment to haggis for Burns Night (or any time!).  Around Burns Night, Scotty Brand has a special prepared neeps and tatties pack, available from 11th January 2015 in selected Asda stores in Scotland - the neep is a tasty and nutritious vegetable, but not the easiest to peel and chop.  In this pack, we've done all the hard work for you!  If you can't obtain one of them, follow the steps below.
  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.