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.
Contents
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
Nutrition
Ingredients
- 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 180oC. 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
SIMILAR RECIPES
Pairing suggestions
Neeps and tatties casserole can be served alongside a variety of foods and drinks.
- 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.
- 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.
- 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:
- 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
- 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
- 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
- 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