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