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Clapshot

Name: Clapshot
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4 as a side
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

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.

Easy
January 2023

Test kitchen approved

Serves 4 as a side
Hands-on time 10 min, simmering time 20-25 min

Make clapshot alongside haggis on Burns Night – discover our entire collection of recipes.

Nutrition: per serving

Calories: 176kcals
Fat: 4g (2.3g saturated)
Protein: 3.7g
Carbohydrates: 28.7g (6.4g sugars)
Fibre: 5.1g
Salt: 0.1g

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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

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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

Nutrition: per serving

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.