This weekend, I had a visit from my former class- and flatmate. We hadn’t seen each other in over a decade. Thanks to The Gourmet Vegan, I made this savoury chilli and spinach pie (recipe) with clapshot, a traditional Scottish variation on mashed potatoes.
I followed the recipe, more or less. I tend to add asafoetida (a teaspoon or two) to all my savoury dishes. It is umami for vegans and helps with digestion.
Clapshot is made with potatoes and swede (aka yellow turnip/Swedish turnip/Russian turnip/rutabaga). Recipe after photo.
- 500g floury potatoes, chopped into small pieces (I like to keep the skin on, but feel free to peel if that’s your fancy)
- 500g swede/turnip, peeled and chopped into small pieces
- 50g coconut oil or vegan butter
- 75ml single or double vegan cream (whichever you find or yoghurt if you can’t find either)
- salt and pepper to taste
- 1 Tablespoon fresh chives, chopped (or 2 teaspoons dry)
- 1 Tablespoon fresh parsley, finely chopped (or 2 teaspoons dry)
In two separate saucepans, boil the potatoes and swedes in salted water. Separate saucepans are important because potatoes and swedes cook at different rates. It will take approximately 15-20 minutes (depending on the size of your saucepans) for each to become until tender. Drain well.
Combine the drained swede and potatoes into one large saucepan and mash thoroughly. Add the coconut oil or vegan butter and cream and mash again until smooth and well combined. I like lumps, so I’m not bothered if there are any. This is completely up to you. Season, to taste, with salt and freshly ground pepper. Stir in the parsley and chives.