Clapshot
Clapshot is a traditional Orkney recipe of tatties (potatoes) and turnips (neeps - the purple headed orange variety) and is usually served with haggis. It is sometimes called Clapshaw or Orcadian Clapshot and traditionally made in one pot. The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence describes the Northern Ireland equivalent as Champ and the Southern Ireland dish Colcannon.
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Ingredients:
500g boiled potatoes
500g boiled turnip
50g butter
2 tablespoons of chopped chives
Salt and Pepper
Optional:
A pinch of nutmeg
Shallots can be used instead of chives
Dripping can be used instead of butter
Sue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients
Clapshot Recipe
1. Boil the tatties and turnip in separate pans and then drain.
2. Mash the turnip and tatties together adding the butter.
3. Stir in the chives and season with the salt and pepper

The book A Cook's Tour of Scotland
The Book Maw Broons Cookbook has a Clapshot recipe which includes the use of additional vegetable ingredients such as turnip and onions. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
The Hairy Bikers' Food Tour of Britain
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A Cook's Tour of Scotland by Sue Lawrence suggests using turnips and cooking them for your clapshot recipe in milk for a creamier taste or adding a peeled chopped onion with the potatoes for extra flavour. It also describes the Hagshot Pie that she bought at the Kirkwall butchers Donaldson & Sons. She describes it as a Scotch pie filled with haggis and topped with clapshot.

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