Robert Burns, is Scotland’s Bard. His works, life, song, poetry and Haggis are celebrated by Scots around the world on his birthday, 25 January. The main culinary event, is the Haggis, something else for which Scotland is famous. See my recipe for a delicious, savoury and  satisfying Haggis and for the starter, Cock-a-leekie Soup. Haggis is coupled with tatties and neeps (potatoes and swedes/turnips) and I like Clapshot because once you make it, you’ll never go back to plain old mashed potatoes. Add the Whisky Sauce and you’re a rock star. I like to make Haggis and Clapshot a few times a year.

Unlike Haggis, I like to make Clapshot on the day, but you can make the Whisky Sauce ahead of time. Both keep well. Recipe serves 4, with some leftovers.

And for dessert, try one of my all time favourites, which is also very easy to make, Sticky Toffee Pudding.



For the Clapshot

  • 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 vegan 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)

For the Whisky Sauce

  • 500ml single or double vegan cream (whichever you find or vegan yoghurt if you can’t find either)
  • 2 teaspoons wholegrain mustard
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons whisky
  • salt and pepper to taste
  • 1 Tablespoon fresh chives, chopped (or 2 teaspoons dry)
  • 1 lemon, juiced


For the Clapshot

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 pepper. Stir in the parsley and chives. Set aside and keep warm.

For the Whisky Sauce

In a small saucepan, warm the cream over medium heat. Stir in the mustards and whisky. Turn up the heat slightly and let the mixture simmer for 2 minutes. Remove the saucepan from the heat and season to taste, stir in the tablespoon of chives and finally whisk in the lemon juice.

Serve the Clapshot alongside the Haggis and pour the warm Whisky Sauce over the Clapshot.

Vegan Burns Night

If you feel angry or sad when you hear stories of animal abuse, then you are already vegan and just don’t know it. The animals we love are no different from the animals we eat. If you are not vegan, please go vegan. It is easier than ever and will help you get started. 

Posted by:Emi'sGoodEating

7 replies on “Burns Night Supper, Part 3: Vegan Clapshot

  1. Thanks for sharing! We had this yesterday at our Burns Night supper (in Australia). Everyone loved the vegan offerings! 🙂

  2. Traditionally in Orkney the swede and potato are boiled in the same saucepan with the swede going in 5 or so minutes before the potatoes. You should try it as the flavour is different (and better imo) than when cooked separately and then mashed together. It uses less power too.

    1. Thanks so much for your comment, Wilma. And that’s a very interesting suggestion. It certainly is more efficient to cook both simultaneously! I will give it a go. Thanks again. And love Orkney. Have been once and for not nearly long enough. Very much hope to return soon.

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