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By Promote ShetlandOctober 14th 2026

As the nights draw in and the weather turns wilder, autumn and winter bring a change of pace in Shetland. It's a season of cosy kitchens, hearty meals and gathering with family and friends, often around dishes made with ingredients produced right here in the islands. Here are a few shared by our friends at Taste of Shetland.

As autumn gives way to winter, life in Shetland begins to shift with the seasons.

The days grow shorter, the skies darker, and the Atlantic weather more dramatic. Yet rather than seeing this as something to endure, Shetlanders embrace it, and for many it's a much-loved time of year.

It's the time for indoor gatherings, catching up with family and friends, and enjoying warm and comforting meals after a day spent exploring outside, or sheltering indoors from a wild storm.

It's a season of soups simmering on the stove, slow-cooked suppers, home baking and making the most of the exceptional produce grown, reared and crafted across the islands.

Among the ingredients that have long featured in Shetland kitchens, few are as versatile or as closely associated with the season as the neep, which you may know as swede or rutabaga. From hearty family meals to seasonal treats, this island staple continues to play an important role in local food traditions.

These recipes from Taste of Shetland celebrate the flavours of autumn and winter, showcasing local ingredients while offering inspiration for anyone looking to bring a taste of Shetland to their own table.

A fresh take on a Shetland staple

The neep is a staple of Shetland cooking, but that doesn't mean it can't surprise you.

The Neepy Moussaka recipe (recipe below) takes a well-loved ingredient and gives it a Mediterranean-inspired twist. Thinly sliced neep is layered with Shetland lamb mince, tomatoes, herbs and a creamy topping made with local milk, butter and eggs, creating a dish that's rich, warming and perfect for colder evenings.

It's a recipe that reflects today's Shetland food scene: rooted in local ingredients while embracing creativity and new ideas. The result is comforting, familiar and full of flavour.

Neepy Moussaka

Course: Try this wonderful winter warmer dinner, using Shetland lamb and neeps
Prep Time: 20m
Cook Time: 1hr 20m

Ingredients:

  • 1 Large Onion (chopped)
  • 3 Cloves Garlic (chopped/crushed)
  • 1 tsp Dried Cinnamon
  • 1 heaped tsp Oregano
  • Half tsp Chilli Flakes
  • Additional Greek herbs (optional!)
  • 800g Shetland Lamb Mince
  • 2 tbsp Tomato Puree
  • 2 Tins Chopped Tomatoes
  • 600g Shetland Neep (Swede) (very thinly sliced)

For the bechamel sauce:

  • 40g Sheltand Butter
  • 40g Plain Flour
  • 500ml Blue Shetland Milk
  • 2 Large Shetland Eggs
  • Cheese for topping

Instructions:

  1. Prepare/chop all veg.
  2. Preheat oven to 180°C.
  3. Layer neep in a bowl, add a few tablespoons of water and cover - pop in the microwave for 5 1/2 minutes to soften. Drain and set aside.
  4. Brown mince in a frying pan, drain excess fat. Add onion and garlic , and continue to brown.
  5. Add spices, herbs, tomatoes and puree. Simmer for 10 mins.
  6. In a saucepan, cook off butter and plain flour to form a roux, slowly add milk, whisking as you go. Simmer while stirring for 4/5 minutes until it thickens.
  7. Remove from heat and beat in eggs quickly to avoid scrambling!
  8. Spray some oil in the bottom of a lasagne-style dish (or grease with butter) and add a layer of neep. Cover with half the mince mixture, then a layer of neep, the rest of the mince, then a layer of neep.
  9. Pour bechamel sauce over and top with the grated cheese of your choice.
  10. Cover with foil and bake for an hour, then remove foil and bake for another 20 mins to brown the cheese.
  11. Before serving, ensure the neep is soft! Delicious served with green salad, garlic bread or crispy tatties!

Taste of Shetland/Becky Robertson

Print Recipe

Neepie lanterns

And there's another reason for celebrating neeps at this time of year. As Halloween approaches, we love reminding people that the traditional candlelit lantern wasn't a pumpkin.

For generations, families carved neeps into lanterns, creating wonderfully spooky faces long before pumpkins became commonplace. Today, the tradition continues in homes, schools and communities across the islands, providing a distinctive local twist on the season.

And if you've spent time carving a neep lantern, there's no need for any of it to go to waste.

The Neepy Sweeties recipe (see below) uses leftover neep carving offcuts, transforming them into seasonal sweet treats made with cream, coconut and warming spices.

It's a simple recipe that captures something important about Shetland life: making the most of local ingredients and finding joy in traditions passed down through generations.

Neepy Sweeties

Course: Sweet treats
Prep Time: 5 minutes
Cook Time: 45 minutes (plus 2 hours chilling)

Ingredients:

  • 500g Grated Neep (Swede/Rutabaga)
  • Half cup of Golden Caster Sugar
  • 125ml Single Shetland Cream
  • 1.5 tsp Allspice
  • 3 tbsp Desiccated Coconut
  • 1.5-2 tbsp Custard Powder

Instructions:

  1. Cook grated neep with sugar and allspice for 20 to 40 minutes on a low heat with a lid, until super soft and easily mashed
  2. Add cream and coconut and simmer/reduce for 5 mins
  3. Add custard powder (through a sieve) and beat to avoid lumps
  4. Pour into a square tin and pat down
  5. Sprinkle with extra coconut
  6. Refrigerate for 2 hours
  7. Cut up into squares and enjoy
  8. Or freeze in squares and eat as a peerie frozen treat.

Taste of Shetland

Print Recipe

If you're looking for a seasonal activity, why not pair your baking with some neep carving and discover a unique part of Shetland's Halloween heritage? Watch the Shetland ForWirds video below for some remarkable and evocative recollections about carving neeps.

Of course, no collection of autumn and winter recipes would be complete without a hearty stew.

The Short Rib Stew recipe brings together tender Shetland beef with warming spices, chickpeas and tomatoes to create a satisfying meal for colder days. Slow-cooked until rich and full of flavour, it's the sort of dish many people crave when the wind is howling, and the weather is putting on a show outside.

It also highlights the quality of Shetland's produce.

From locally reared beef and lamb to dairy products and seasonal vegetables, the islands are home to food and drink producers whose passion and expertise can be tasted in every dish.

Short Rib Stew

Course: Main
Servings: 6
Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes

Ingredients:

  • 500g Uradale Short Rib
  • Large Onion (chopped)
  • 2 Cloves Garlic
  • 1 tbsp Harissa Paste
  • 2 Peppers (chopped)
  • 5 Sundried Tomatoes (chopped)
  • Tin of Chickpeas
  • Tin Chopped Tomatoes
  • 2 Beef Stock cubes

Instructions:

  1. Brown short rib in a frying pan - set aside
  2. Fry onion and garlic in a saucepan in a little oil
  3. Add harissa paste and a little water and fry until the onion is soft
  4. Add 2 beef stock cubes
  5. Add peppers, sun-dried tomatoes, chickpeas, and tinned tomatoes
  6. Add short ribs and simmer for 2 hours
  7. Remove ribs from pot and strip off meat - return meat to pot
  8. Serve with crusty bread or couscous

Taste of Shetland

Print Recipe

Autumn and winter in Shetland are about more than weather. They are seasons to enjoy and celebrate.

They're a chance to slow down, reconnect with friends and family and appreciate the simple pleasure of good food shared in good company.

These recipes offer a taste of what makes this time of year so special. Explore more seasonal recipes on the Taste of Shetland website and discover how Shetland's food and drink producers are helping to make every season worth savouring.

Looking for more seasonal inspiration? Discover Shetland's Halloween traditions, including guizing, skekling and kale kasting.

Food and drinkLife in Shetland

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