Cottage Pie with Clapshot

Ultimate winter comfort food, this Cottage Pie is full of goodness. Packed with veggies and topped with delicious Clapshot – a mix of mashed potatoes and swede.

Who doesn’t love a good Cottage Pie on a cold winter’s night? Rich, comforting and not to mention delicious, it’s something I always crave when the cold weather sets in.

I’ve made my version with Clapshot instead of traditional mashed potato, which really takes it up a notch (and smuggles an extra vegetable in). If you’ve never heard of Clapshot before, it’s a traditional Scottish dish made from mashed potato and turnip (or swede, depending on where you come from).

Ultimate winter comfort food, this Cottage Pie is full of goodness. Packed with veggies and topped with delicious Clapshot - a mix of mashed potatoes and swede.

I used beef mince here, but you could swap it out for lamb and make it a Shepherd’s pie instead. I have never tested it, but I’m sure it would also work well with veggie mince too – just swap the beef stock cube for 2 tablespoons of tomato puree and omit the Worcestershire unless you have a vegetarian alternative.

We are a family of mushroom lovers, but I know many people are adverse to them so you can definitely leave them out.

This recipe can be made ahead – after you’ve assembled the pie, cover well and either freeze or refrigerate until ready to serve, and oven cook as directed in the recipe. If I know we won’t eat leftovers the next day, I like to make 2 smaller pies and freeze one for a super quick and easy dinner at a later date.

I hope you enjoy this recipe, and please tag me on Instagram if you make it!

Cottage Pie with Clapshot

Ultimate winter comfort food, this Cottage Pie is full of goodness. Packed with veggies and topped with delicious Clapshot – a mix of mashed potatoes and swede.

Course Main Course
Cuisine British, Scottish
Keyword clapshot, cottage pie, mashed potato, mince
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Author Carrie Carvalho

Ingredients

  • 500 gram lean minced beef (can sub veggie or lamb mince depending on preference)
  • 1 onion, diced
  • 4 celery stalks, finely sliced
  • 4 carrots, chopped into roughly 1cm pieces
  • 4 cloves garlic, minced
  • 1 beef stock cube
  • 400 gram tin of tomatoes
  • 2 bay leaves
  • 250 gram mushrooms, sliced optional
  • 1 tsp Worcestershire Sauce
  • 1 tbsp olive or vegetable oil

For the Clapshot

  • 4-5 large white potatoes (about 500 gram)
  • 1 whole turnip or swede
  • 80 gram salted butter
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 180ยฐc/350 Fahrenheit/gas 4

  2. To make the meat sauce, first heat the oil in a large pan over a medium heat and fry the onion until it starts to soften, then add in the garlic and stir.

  3. Add the mince and brown the meat, breaking it up with the back of a wooden spoon or spatula as it changes colour.

  4. Crumbled in the beef stock cube and mix well into the mince.

  5. Add the carrots and celery and cook for 5 minutes, stirring well.

  6. Pour over the tin of tomatoes, then fill the tin with cold water and pour that into the pan as well, then stir everything together.

  7. Season well and add the bay leaves, then allow to simmer for about 25 minutes.

  8. Add in the mushrooms, if using, and a few splashes of Worcestershire Sauce, mix well then simmer uncovered for another 20 minutes

  9. Meanwhile, make the Clapshot – peel and chop your potatoes and turnip/swede into even sized chunks. Place in a pot with a dash of salt, cover with water and bring to the boil. Boil for about 20 minutes, until you can easily slice a piece in half with a fork.

  10. Drain the vegetables and place in a large bowl, then cover with a clean tea towel and set aside for 5 minutes.

  11. Add the butter in small chunks and a generous grind of black pepper, then mash everything together. Add salt to taste.

  12. When the meat sauce is ready and has thickened nicely, remove the bay leaves and pour it into the casserole dish in a smooth, even layer.

  13. Spoon the mash over the sauce and smooth out so it covers the whole dish.

  14. Bake in the preheated oven for about 30 minutes, until the top is starting to turn golden.

  15. Sprinkle over some fresh chives or parsley and serve, ideally with some buttery peas or steamed broccoli.

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