Clapshot is a very Scottish combination of mashed potatoes and swede, and is traditionally served with haggis. Just to confuse Sassenachs, the Scots call swedes ‘turnips’, or ‘baigie’ or ‘neeps’.


  • 550 g/ lb potatoes, cut into large chunks
  • 350 g/ 12 oz swede, cut into large chunks
  • 60 g/ 2 oz butter
  • salt and pepper
  • a little grated nutmeg (optional)


Cook the potatoes and swede in separate pans of boiling salted water until just done. Drain and return to their respective pans.

Mash the potatoes dry until very smooth, but mash the swede to leave small pieces. Beat these into the potato with the butter and season with salt and pepper. A little grated nutmeg is also nice, if a somewhat effete touch at a Burns Supper.