Search This Blog

Search This Blog

Scottish Mushroom, Tattie & Neep Pie

A comforting mushroom pie topped with a layer of mashed turnip (the big beast, a swede in England) and mash, then baked until the topping is golden and crispy at the edges.

Scottish Mushroom, Tatties & Neeps Pie


I love a comforting pie, like a veggie shepherds pie or cottage pie. 

Basically anything topped with potatoes with a bit of a gravy. You know you love those kind of pies too and everyone loves potatoes, be they boiled, steamed, mashed, baked, fried or made into chips.

This is a twist on those type of pies.

Instead of a soya mince or lentil base, this pie has a rich mushroom base and has two layers of mashed topping.

The ultimate comfort food.

flat cap mushrooms


I include two types of mushrooms in this recipe but to be honest you could use any everyday mushrooms you have, white, button, chestnut, portobello. 

You could use a selection of wild mushrooms if you are an expert in collecting mushrooms, but I beg you if you are not, to never pick mushrooms, it's too dangerous.

Many of the most innocent looking mushrooms are very poisonous.

If you buy wild mushrooms, you may want to throw a few in, but this will become a very expensive pie very quickly if you just use wild mushrooms.

I like to add flat cap mushrooms as they have that substantial meaty texture and soak up a lot of flavour.

chestnut mushrooms


I also at either chestnut, button mushrooms or baby mushrooms to this pie as they really hold their shape and give a firmer texture than the flat cap mushrooms which are quite soft.

Having a selection of mushrooms really helps with the texture.

neep or turnip (also known as swede in England)


Neeps is the name for turnip in Scotland. 

To confuse things further we also call it tumshie in Scotland, but that is just a nickname.

In England, these big beasts are called swede. Why they have different names I do not now, but it is an ongoing argument discussion between these two great nations.

In other areas of the world it is known as a Swedish turnip or a rutabaga.

Whatever you call it, it has a gutsy flavour and is wonderful mashed with butter (or dairy-free spread), salt and pepper.

It gives a lot of flavour to this pie.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians



Some may say the potatoes are the most important part of this pie and I wouldn't argue, the mashed topping when baked is rather wonderful. Soft and creamy, but crispy on the top and at the edges.

Everyone loves crispy bits, don't they?

Now you want a floury potatoes for this and not waxy potatoes like baby and not new potatoes, the type you would add to a salad.

You want to use the bigger potatoes you would use to bake or mash. 

Scottish Mushroom, Tattie & Neep Pie


The gravy in this pie is made with a mixture of the seasoned garlicky mushroom juice, along with vegetable stock, wine.

The gravy is then thickened with some flour.

pin it for later

Scottish Mushroom, Tattie & Neeps Pie

Scottish Mushroom, Tattie & Neeps Pie
Yield: 4-6
Prep time: 15 MCook time: 45 MTotal time: 60 M
A comforting mushroom pie topped with a layer of mashed turnip (the big beast, a swede in England) and mash, then baked until the topping is golden and crispy at the edges.


  • 1 tbsp cold pressed rapeseed oil
  • 2 onions, halved and sliced
  • 2 large cloves garlic, finely chopped
  • 150 g/2 cups sliced/5.3 oz baby button mushrooms (button or chestnut, sliced)
  • 6 flat cap mushrooms, sliced
  • 1 heaped tbsp plain flour
  • 100ml/1/2 cup + 1 tbsp red wine
  • 250ml/1 cup vegetable stock
  • 1 large swede/neep, chopped
  • 6 medium potatoes, chopped
  • 50g/3 1/2 tbsp vegan butter 
  • a good grinding of salt & black pepper


How to cook Scottish Mushroom, Tattie & Neeps Pie

  1. Prepare your potatoes and turnips. In separate pots, boil your turnip and potatoes chunks until tender. in salted water
  2. In separate bowls, mash your turnip with butter and season and do the same to your potatoes. Set aside.
  3. Preheat the oven to 220c/200cfan/425f/gas mark 7.
  4. While your swede and potatoes are cooking, saute the onions and garlic in the rapeseed oil until tender, then add the mushrooms and cook gently for 10-15 minutes until the mushrooms are soft and succulent.
  5. Stir in the flour.
  6. Add the red wine and stock and cook at a gentle simmer, with a lid on for 15-20 minutes until the wine and stock have turned into a thick sauce, then season.
  7. Transfer the mushrooms to an ovenproof dish and top first with the mashed turnip and then with the mashed potato. 
  8. Cook in the oven for 25-30 minutes until the potato topping is golden.
  9. Enjoy with a selection of green vegetables and a glass of rich red wine (for the adults).


This pie can be frozen after it is assembled for 3-4 months.
You may use whatever mushrooms you have in this pie, but using a variety of big and small helps to vary the texture.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
pie, vegan pie, mushroom pie, vegetable pie, tatties and neeps, mushroom and potato pie, vegetarian pie
Created using The Recipes Generator


  1. This sounds good Jacqueline, I may well give it a go when I get the time to cook. These days I tend to go for something quick or that I can just leave to get on with it while I do something else.

    1. It isn't too bad time wise Mike, you pretty mush leave it at each step to get on with the cooking. Hope you have time to try it sometime :)

  2. Mmmmmmmmmmmmmmmmmm - now there is a hearty dinner just perfect for this blustery weather. Lovely stuff.

  3. MMMMMMM,. lovely, rich & tasty looking comfort food! :) Double yum!

  4. Lovely warming recipe for this time of year. Don't see many turnips around these days as a child they seemed more fashionable, shame!

    1. You can't move for turnips up here in Scotland. Must be a Scottish thing.

  5. Indeed we had turnip in our stew yesterday for Ration Book cooking and my MIL feels like she spent the war hoeing turnips! This would have been a perfect off ration dish if you could have foraged for the mushrooms! Although no wine or garlic. Sounds like something I would like very much.

  6. This comment has been removed by a blog administrator.

    1. This comment has been removed by a blog administrator.

    2. Your comment is spam to increase traffic to your site. If you were linking from a personal blog I would leave your comment there, but I am not here to advertise for you. Sorry!

  7. Bookmarked! This looks amazing and so comforting for cooler weather but am so keen to try it I'm happy to eat it in warm weather.

    1. I could eat this all year round too Emma, but then I am made about mushrooms.

  8. Mmm. I was just thinking it was time to get some of those wee cheap sampler bottles of wine for soups. Mushrooms just really give up something gorgeous with the application of a nice red. This looks wonderful and warm, and I am actually a bit cold for once!

    1. I thought you would still be having balmy weather. Oh well, you will have a better winter at least. Mushrooms and red wine do work exceedingly well together :)

  9. This comment has been removed by a blog administrator.

  10. This comment has been removed by a blog administrator.

  11. This comment has been removed by a blog administrator.