Traditional Clapshot Recipe - Scottish Scran (2024)

Clapshot is another one of those Scottish dishes where the name gives you absolutely NO CLUE about what it is. If you were to see it on a menu, chances are you would have no idea what you were going to be served.

But actually, it’s one of our favourite dishes! It’s so simple and easy to make, but it makes a really nice addition to so many different dishes.

So…what is it?

Traditional Clapshot Recipe - Scottish Scran (1)

What is Clapshot?

Clapshot is a dish that originated in Orkney and is a buttery mix of mashed potato (tatties) and swede (neeps) with chives stirred through, and sometimes fried onion.

It is a really easy side dish to prepare for the whole family, and it makes the perfect accompaniment for haggis, oatcakes, mince, sausages, or even cold meats.

Neeps and tatties have always been a popular combination in Scotland, as the usual partners to a plate of haggis, but this takes it to the next level!

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Why is it called Clapshot?

Nobody truly knows the exact reason why this potato and swede dish is called Clapshot, and it is a curious name.

Some say that it is a nod to the noise that the masher makes against the pot when combining the two vegetables together, as it can sound like and be reminiscent of gunfire.

The name originated from Orkney, much like the dish itself, and it travelled through Scotland and somehow stuck.

Whether this is actually fact, we don’t know! But it is a similar story to how Rumbledethumps, another interestingly named dish, was named after the sound created when it’s being made.

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What are Neeps?

You’ll notice we’ve used both the “swede” and “neeps” above.

For those that don’t reside in Scotland or haven’t been here, you might be wondering what neeps are.

When we talk about neeps, we are using the Scottish name for Swede. There’s no evidence but it likely comes from a shortening of the word “turnip”.

Except that neeps aren’t the turnips you might be thinking of in terms of the white, carrot-looking things. We mean Swedish turnips, also known as Swede or Swedes.

You might find them referred to as rutabaga or yellow turnip in other parts of the world.

Some places in Scotland use the word tumshie, and some even smaller areas in the southwest use baigie.

You will likely see neeps mashed alongside haggis and tatties, what Scottish people affectionately call potatoes, on a plate.

Neeps and tatties, along with Haggis, are traditionally served when embracing the Burns Night supper.

And now you can use them in Clapshot too!

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Things You Need to Make Clapshot

  • Large pot
  • Masher

Ingredients Needed to Make Clapshot

  • 500g of potatoes (1.1lbs)
  • 500g of Swede (Neep) (1.1lbs)
  • 3 tbsp of butter
  • 2 tbsp of chives plus one extra for the topping
  • Salt and pepper
  • 1 small chopped onion *optional

Potatoes

We used a British All-rounder potato, or something like a Maris Pipers would be perfectly suitable here.

If making this delicious side dish overseas, then Russet potatoes will be an excellent alternative and would work well with this recipe.

Basically, anything you would usually mash is fine.

Neeps

Swede is a great vegetable that works well with potatoes. It is smoother in texture when mashed and has a similar flavour to cabbage and turnips combined. It is mild and not overpowering.

You’ll need a large, sharp knife to slice off the skin. We recommend starting by cutting off the bottom of the neep opposite the stalk end to give you a flat base.

Slice off strips from the top down to the bottom, ensuring no green tinge is left behind on the flesh. Then finally, cut off the stalk.

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How to Make Clapshot – Step-by-step Method

Gather all of your ingredients together and prepare the vegetables.

You will want to peel and chop the potatoes and swede them into large chunks and then boil them until soft. This should take about 15-20 minutes.

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In the meantime, you can finally dice and fry the onion if using.

Drain the potatoes and swede and stir them over a very low heat until dry. Now mash them with butter until smooth in texture.

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Add your chopped chives and onions, if using, and stir through until evenly distributed. Sprinkle more chives on top and serve up with your chosen main.

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Traditional Clapshot Recipe - Scottish Scran (9)

Variations to Try

Add bacon

Bacon with most things is never going to be a bad thing. You could fry up some smoked or unsmoked bacon when frying the onion and add it to the mash.

Serve with a poached or fried egg

You could add a poached or fried egg on top of a serving of Clapshot if you wish. A runny yolk with the potato and swede is lovely!

Use Kale

You could also try this recipe with Kale instead of cabbage for something a little different.

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Traditional Clapshot Recipe - Scottish Scran (11)

FAQs

How do I store Clapshot?

You can make this ahead of time and then warm up just before serving. You can warm it up in the microwave or on the stove. Just keep stirring so it doesn’t catch at the bottom of the pot.

Store covered with plastic wrap or aluminium foil in the fridge for up to 2 days. Leftovers could be served up in a variety of ways or used differently, such as making portions into patties that you fry and serve up as part of a delicious weekend brunch.

Can you make this Vegan?

This is a vegetarian dish, but you can make it vegan. Just use your preferred dairy-free butter when mashing up the veggies together to create a plant-based version of Clapshot.

Yield: 4-6 servings

Traditional Clapshot Recipe

Traditional Clapshot Recipe - Scottish Scran (12)

Clapshot is a Scottish side dish that originated in Orkney. It combines neeps and tatties, two Scottish favourites, in a creamy mash with chives stirred through.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

  • 500g of potatoes (1.1lbs)
  • 500g of Swede (Neep) (1.1lbs)
  • 3tbsp of butter
  • 2 tbsp of chives plus one extra for the topping
  • Salt and pepper
  • 1 small chopped onion *optional

Instructions

  1. Chop the potatoes and swede into cubes to allow them to cook quickly.
  2. Boil until soft. This should take about 15-20 minutes.
  3. In the meantime, you can finely dice and fry the onion if using.
  4. Drain the potatoes and swede and stir them over a very low heat until dry.
  5. Mash them with butter until smooth in texture.
  6. Add your chopped chives and onions, if using, and stir through until evenly distributed. Sprinkle more chives on top and serve up with your chosen main.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 164Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 114mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 3g

The above values are an indication only.

Other Recipes to Have with Clapshot:

  • Tasty Vegetarian Haggis Recipe – serve alongside
  • – make it into a meal
  • Balmoral Chicken Recipe: Chicken Stuffed with Haggis – serve alongside
  • Simple Beef Olives Recipe – serve alongside
  • Recipes for Haggis: 32 Ideas for Using Haggis – there are lots of dishes in here that would go great with clapshot
  • – make it a Mince and Clapshot dish
  • Scottish Steak Pie Recipe – serve alongside

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Traditional Clapshot Recipe - Scottish Scran (13)
Traditional Clapshot Recipe - Scottish Scran (2024)
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