Ultimate winter comfort food, this Cottage Pie with Clapshot is full of goodness. Packed with veggies and topped with Clapshot – a mix of creamy 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.
What is Clapshot?
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). It’s typically served with haggis or mince, and a staple at any Burns Night Supper.
Can I make this Cottage Pie Vegetarian? Or with Lamb?
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.
Tips and Substitutions
- We are a family of mushroom lovers, but I know many people are adverse to them so you can definitely leave them out.
- Peas are a great addition – add them with the mushrooms (or use them to replace the mushrooms)
- No swede? (also known as a rutabaga in the US or a Turnip here is Scotland) – swap for 4-5 carrots instead or just some extra potato.
Make-ahead or Freeze It
This recipe can be easily 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.
What to Serve with Cottage Pie with Clapshot?
Peas are my go to! I just love the combo of mince, peas and creamy mash. Buttered carrots or cabbage would be delicious, as would pretty much any steamed greens.
I hope you enjoy this Cottage Pie, please leave a comment or rate the recipe if you make it!
Cottage Pie with Clapshot
- Oven Safe casserole or lasagne dish – the one I use is L33 x W23 x H6 cm, 2.6L
- 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
- 600 ml beef stock made from 2 cubes
- 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
- Preheat the oven to 180°c/350 Fahrenheit/gas 4
- 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.
- Add the mince and brown the meat, breaking it up with the back of a wooden spoon or spatula as it changes colour.
- Add the carrots and celery and cook for 5 minutes, stirring well.
- Pour over the beef stock and mix well.
- Season well and add the bay leaves, then allow to simmer for about 25 minutes.
- Add in the mushrooms, if using, and a few splashes of Worcestershire Sauce, mix well then simmer uncovered for another 20 minutes
- 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.
- Drain the vegetables and place in a large bowl, then cover with a clean tea towel and set aside for 5 minutes.
- Add the butter in small chunks and a generous grind of black pepper, then mash everything together. Add salt to taste.
- 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.
- Spoon the mash over the sauce and smooth out so it covers the whole dish.
- Bake in the preheated oven for about 30 minutes, until the top is starting to turn golden.
- Sprinkle over some fresh chives or parsley and serve, ideally with some buttery peas or steamed broccoli.