Clapshot
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 20 Jan 23
- Updated: 18 Mar 24
You’d be hard put to come across a side dish with a better name than clapshot! A Scottish classic originally from Orkney, it’s the perfect accompaniment to haggis but also works well with sausages or any roast meats during the winter months.
Make clapshot alongside haggis on Burns Night – discover our entire collection of recipes.
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Serves 4 as a side
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Hands-on time 10 min, simmering time 20-25 min
Ingredients
- 3 large (500g) floury potatoes (such as maris pipers)
- 1 small (400g) swede (or turnip if you’re Scottish!)
- Large knob of unsalted butter
- 50ml whole milk
- ½ bunch chives, finely chopped
Method
- Put a large pan of salted water over a high heat and bring to the boil. Meanwhile, peel and roughly chop the potatoes and swede (ensuring each piece is of an even size) and put them in the water. Boil for 20-25 minutes until completely soft.
- Drain the veg, leave to steam dry for a few minutes, then return to the pan and mash with the butter and milk. It doesn’t need to be completely smooth, so a little texture is fine. Season heavily with salt and pepper to taste, then stir through the chopped chives.
- Recipe from January 2023 Issue
Nutrition
- Calories
- 176kcals
- Fat
- 4g (2.3g saturated)
- Protein
- 3.7g
- Carbohydrates
- 28.7g (6.4g sugars)
- Fibre
- 5.1g
- Salt
- 0.1g
delicious. tips
You can also fry off a finely chopped onion in butter and fold this through the clapshot if you like.
Clapshot can be made up to a day in advance then kept in the fridge. Just reheat in a pan until piping hot throughout before serving.
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