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5 from 1 vote

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.
Prep Time10 mins
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: British, Scottish
Keyword: clapshot, cottage pie, mashed potato, mince
Servings: 6 servings
Calories: 370kcal
Author: Carrie Carvalho

Equipment

  • Oven Safe casserole or lasagne dish - the one I use is L33 x W23 x H6 cm, 2.6L

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
  • 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

Instructions

  • 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.

Nutrition

Calories: 370kcal | Carbohydrates: 29g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 404mg | Potassium: 1334mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7139IU | Vitamin C: 38mg | Calcium: 76mg | Iron: 4mg