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Scottish-Style Cottage Pie with Clapshot Topping & Skirlie

Servings: 6
Ingredients
    Filling
  • 1 1/2 lb ground beef
  • 1 tbsp butter or beef dripping
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 8 oz mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1/8 tsp asafoetida
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt, plus more to taste
  • 2 tbsp Scotch whisky
  • 1 1/2 cups beef stock
  • 1 tbsp flour, optional, if the filling needs thickening
    • Clapshot topping
  • 1 1/2 lb potatoes, peeled and chunked
  • 1 lb rutabaga/swede, peeled and chunked
  • 4 tbsp butter
  • 1/2 cup milk or cream
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • Pinch nutmeg, optional
    • Skirlie
  • 2 tbsp butter or beef dripping
  • 3/4 cup old-fashioned rolled oats
  • 1/8 tsp asafoetida
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp salt
Instructions
    Make the clapshot
  1. 1
    Put the potatoes and rutabaga in a pot, cover with cold salted water, and bring to a boil.
  2. 2
    Simmer until both are very tender, about 18-25 minutes. Rutabaga can take slightly longer than potato, so cut it somewhat smaller.
  3. 3
    Drain thoroughly and return to the hot pot for a minute to steam off excess moisture.
  4. 4
    Mash with the butter, milk, salt, pepper, and nutmeg. The texture should be fluffy but firm enough to sit on top of the pie.
    5. Make the filling
  5. 5
    Heat the butter or dripping in a large skillet over medium-high heat.
  6. 6
    Brown the beef well, breaking it into fairly small pieces. Let it actually develop some color before stirring too aggressively.
  7. 7
    Add the carrots, celery, and mushrooms. Cook 7-10 minutes until the vegetables soften and the mushrooms have given up most of their moisture.
  8. 8
    Add garlic and asafoetida and cook about 30 seconds.
  9. 9
    Stir in the tomato paste, Worcestershire, thyme, black pepper, and salt. Cook the tomato paste for another minute.
  10. 10
    Add the Scotch. Let it bubble vigorously for 30-60 seconds.
  11. 11
    Add the beef stock and simmer about 10 minutes, until the filling is moist but no longer soupy.
  12. 12
    If it remains loose, sprinkle in the flour and cook another 2-3 minutes.
  13. 13
    Taste and adjust seasoning.
    14. Assemble
  14. 14
    Transfer the filling to a roughly 2 1/2- to 3-quart baking dish.
  15. 15
    Spoon the clapshot over the top and gently spread it to the edges. Rough up the surface with a fork so you get lots of browned peaks.
  16. 16
    Bake at 375°F for 25-30 minutes, until bubbling around the edges.
  17. 17
    For extra browning, give it 2-3 minutes under the broiler at the end.
  18. 18
    ⸻
    19. 2. Crispy Skirlie
  19. 19
    You can make this while the pie is baking.
  20. 20
    Melt the butter or dripping in a skillet over medium heat.
  21. 21
    Add the oats and cook, stirring frequently, about 6-8 minutes. You’re looking for toasted, nutty oats rather than crunchy granola.
  22. 22
    Stir in the asafoetida, thyme, pepper, and salt.
  23. 23
    Continue cooking another 2-3 minutes until fragrant and lightly browned.
  24. 24
    Serve a spoonful over each portion of cottage pie.
Read it online: https://wayfarerspantry.com/thepantry/recipe/scottish-style-cottage-pie-with-clapshot-topping-skirliescottish-style-cottage-pie-with-clapshot-topping-skirlie/