This is virtually identical to classic shepherd’s pie except for the addition of turnip to mashed potato (clapshot), which is a Scottish specialty. Heat 2 tsp oil in a wok, cook 1 chopped onion until wilted, then add 1 lb minced beef (here, bison). Season with a little salt and pepper. When browned, stir in 1 Tbsp flour and 5 oz hot beef stock. Bring to a boil, then add 1 Tbsp tomato paste, 1 Tbsp Worcestershire sauce, about ½ cup frozen peas, and 2 Tbsp chopped parsley. Reduce heat, cover, and simmer for 15 mins. In the mean time, boil 2 Yukon Gold potatoes and 2 purple topped turnips, each peeled and cut into large chunks) until tender, then mash and mix with 1-2 Tbsp butter, some milk (about ¼ cup), and salt and pepper. When smooth, set aside. Using a 8 x 8 baking dish, pour minced meat mixture in, then cover with mashed potato mixture. Bake in a preheated oven at 350 for about 35 minutes, then serve. This recipe is from Sue Lawrence’s Scottish Kitchen, with some modifications (addition of milk to the mashed potato topping). (Jan. 2014)
Cooking Adventures 