Orcadian Clapshot Recipe: Tatties And Neeps

Clapshot is a filling potato and turnip dish that has its origins in Orkney, Scotland.

Clapshot can be served as a vegetable side dish, as an accompaniment to haggis or as a complete dish on its own right.

Clapshot is extremely versatile and is equally at home served with roasted pork, beef, or lamb as an alternative to roast or mashed potato.

Haggis, neeps and tatties is the quintessential Burns Night Supper. Rather than serving individual portions of turnip (neeps) and potatoes (tatties) Clapshot combines both into one.

Orcadian Clapshot Recipe:

Ingredients:

1 Pound  boiled potatoes

1 lb. boiled rutabaga (or white turnip)

1 or 2 Tbsps. snipped or cut chives

Salt and pepper

2 ozs. butter

Method:

Peel and dice the potatoes and turnip.

Place diced vegetables in a large pot with enough water to cover. Bring to the boil and cook until tender.

Drain off the potatoes and turnips, add the butter and chopped chives and mash until smooth and fluffy.

Salt and pepper to taste

Serve hot.

Other Ingredients:

Although not entirely in keeping with the traditional Clapshot recipe, it is common to add bacon or cheese depending on your taste and what you are serving Klapshot with.

Replacing the butter with lard would be more authentic albeit a little less healthy.

Other Names:

In Scotland Orcadian Clapshot is also called Orkney Clapshot, or just Clapshot.