Neeps and Tatties Casserole: A Hearty Twist on Tradition

Neeps and Tatties Casserole showcases the beauty of humble ingredients. I find it perfect for hearty, flavorful meals. Swedes and potatoes unite in a warm, nourishing dish.

Neeps and tatties casserole recipe

Neeps and tatties casserole is one of the most interesting casseroles I’ve ever made. It combines traditional Scottish ingredients: swede (also known as rutabaga) and potatoes.

Traditionally, neeps and tatties are mashed together. They are served as a side dish during Hogmanay, Burn’s Night, or other winter feasts.

I turned this side dish into a comforting main dish with neeps and tatties casserole. I added onions, carrots, lentils, and split peas. The ingredients cost less than $4.

This casserole is versatile. You can serve it with green vegetables or bake it in a pastry case as a pie. It can also be turned into a curry and served with rice. You’ll need a vegetable peeler, a large pan or stockpot, a casserole dish, and an oven. This is how to make neeps and tatties casseroles – one of the best vegan casseroles.

Neeps and tatties casserole

A hearty Scottish-inspired casserole that combines mashed turnips (neeps) and potatoes (tatties) into a comforting, layered dish. Perfect for cold weather dining and celebrating Scottish cuisine.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine British

Servings 6

Calories 120 kcal

Ingredients

  

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• 1 medium swede
• 1 large baking potato
• 2 or 3 large carrots
• 1 onion
• 50 g red lentils
• 50 g split peas washed and soaked according to packet instructions
• 2 cloves garlic
• 1 pint vegetable stock
• 1 tsp garam masala
• ½ tsp ground ginger
• ½ tsp crushed dried chillies optional
• 1 bay leaf
• salt and pepper to season

Instructions

 

• Peel the potato, swede and carrots and chop into chunks.
• Finely chop the onion and crush the garlic.
• Place the onion and garlic in a large pan with a dash of oil.
• Turn on the heat to medium and gently sauté the onions until they begin to soften.
  
• Add the spices and stir.
• Add the chopped veg, lentils and drained split peas, and stir until well mixed with the onions and spices.
• Add the stock and bring to the boil.
• Turn down the heat and allow to simmer for 20-30 mins, until the vegetables and lentils have softened and absorbed some of the stock.
• Heat the oven to 180^oC. Put as much of the casserole as you want into a casserole dish and put into the oven for 15-20 minutes, until more of the stock is absorbed, and the top starts to crisp up.
• Serve with green veg for a simple supper.

Notes

– The neeps and tatties casserole keeps very well in the freezer in airtight containers for up to a month.

– If too much of the stock is absorbed in the oven, you can use some of the excess stock in the pan with a little cornflour to make a gravy.

– Once the neeps and tatties casserole has been cooked on the stove, it is ready to do whatever you want with.

Nutrition

Calories: 120kcalCarbohydrates: 25gProtein: 4gFat: 0.5gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 6g

Keyword baking recipes, British baking, casserole recipe, vegan recipe

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Pairing suggestions

Neeps and tatties casserole can be served alongside a variety of foods and drinks.

1. Food Pairings
   • Haggis complements neeps and tatties, especially on Burns Night.
   • Steamed greens like kale or spinach contrast with the casserole.
   • Sausages and onion gravy are a great option.
   • Minced beef adds protein and enhances the casserole.
2. Alcoholic Beverages
   • Scotch whisky complements the dish for a traditional experience.
   • Drambuie pairs well with haggis and neeps.
   • Light ales balance the casserole’s richness.
3. Non-Alcoholic Beverages
   • Sparkling water refreshes the palate between bites.
   • Herbal tea, like chamomile, contrasts with the casserole’s savoriness.
   • Sweet apple juice pairs well with neeps and tatties.

Variations

Here are some creative variations of this neeps and tatties casserole:

1. Mediterranean Version:
   • Replace garam masala with herbs de Provence
   • Add sun-dried tomatoes and olives
   • Use cannellini beans instead of lentils and split peas
   • Top with crumbled feta cheese
   • Add a splash of white wine to the stock
   • Finish with fresh basil
2. Root Vegetable Deluxe:
   • Add parsnips and sweet potatoes
   • Replace red lentils with pearl barley
   • Include mushrooms for earthiness
   • Use fresh thyme and rosemary instead of garam masala
   • Top with crispy fried shallots
   • Add a splash of cream at the end
3. Spicy Mexican Twist:
   • Use chipotle powder and cumin instead of garam masala
   • Add black beans instead of lentils and split peas
   • Include corn and bell peppers
   • Top with jalapeños and cheese
   • Use half stock, half tomato passata
   • Serve with lime wedges and cilantro
4. Scandinavian Style:
   • Add diced celeriac
   • Replace lentils with pearl barley
   • Use dill and caraway seeds instead of Indian spices
   • Add smoked paprika for depth
   • Include a dollop of sour cream when serving
   • Top with crispy fried leeks

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