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Scottish neeps 'n' tatties cake with bacon


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the swedes and potatoes in a large pot of boiling water until very tender. Drain well, return to the pot and roughly mash with a good dollop of butter and seasonings. 
  • Lay 8 bacon rashers from the centre out in a lightly oiled springform cake tin, slightly overlapping in the middle. Then spoon in the mixture, pressing it down a bit, and fold the bacon ends over into the centre. 
  • Place 3-4 small knobs of butter on top and cook in the oven for about 35 mins until crispy. Then set aside for 5 mins before turning out. Leave for another 5 mins, before cutting in wedges and serving with your favourite meat dish. 
  • nb.  This dish can be pre-cooked and reheated to serve.


  • 2-3 small swedes, peeled & cut into chunks
  • 3-4 large potatoes, peeled & cut into chunks
  • butter
  • sea salt & freshly ground pepper
  • 8 slices streaky bacon
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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