Real Recipes From Real Home Cooks ®


a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This dish usually accompanies stews and other meat dishes and originated in the Orkneys. It is often served at a Burns Night supper. Recipe: Traditional Scottish Cookery Photo:

serves 4
prep time 25 Min
method Stove Top

Ingredients For clapshot

  • 1 lb
    potatoes, peeled and cut into chunks
  • 1 lb
    turnips, peeled and cut into chunks
  • 2 Tbsp
    beef drippings, butter or margarine
  • 1 sm
    onion, chopped
  • salt and freshly ground pepper, to taste
  • 1 Tbsp
    snipped fresh chives
  • a knob of butter or margarine
  • 1 sprig
    parsley to garnish

How To Make clapshot

  • 1
    In a large pot, boil the potatoes and turnips about 15 minutes or until tender; drain and return to the pot. Stir over a low heat until dry. Mash the vegetables together.
  • 2
    Melt the drippings, butter or margarine in a skillet and saute the chopped onion for about 3 minutes until soft but not browned.
  • 3
    Stir the onion into the vegetables and season to taste with salt and pepper. Stir in the chives. Stir in a knob of butter or margarine and garnish with parsley.
  • 4
    Serve as a side dish with any meat or fish.