By Promote ShetlandOctober 29th 2025

This delicious winter warmer recipe uses Shetland lamb and neeps (or swede) to create a moussaka-style dish packed with the flavour of the islands.

In Shetland, neeps – or swede – were traditionally carved into scary lanterns at Hallowe’en rather than the now ubiquitous pumpkins.

You can read all about neepie lanterns and watch one of our favourite films by clicking here. But with the humble neep in mind, we thought we’d share this recipe from Taste of Shetland.

Instead of carving your neep into a Hallowe'en lantern, which is the kind of task that can leave you with sore fingers, this recipe involves peeling and slicing it up, and using it in place of aubergine in a layered moussaka. And the best thing about it... you should use the finest Shetland lamb to guarantee a dish full of flavour. Delicious and easier than carving a neep!

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

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Shetland sheep are one of the smaller and slower-growing breeds, adapted to live on the hill in Shetland year-round, grazing on whatever is available. Their soft fleece is excellent at keeping the sheep warm, and the meat itself is deliciously tender and tasty.

And what’s more, winter is the ideal time of year for getting the best Shetland lamb. Find out why, here.

And when you’re ready, get your neeps sliced, lamb sizzled, and herbs and spices at the ready – and try this perfect warming dinner, full of flavour and nutrition.

Thanks to Becky at Shetland Food and Drink for sharing the recipe and video. To discover more about the range of excellent produce available in the islands, head over to the Taste of Shetland website

Food and drinkLife in Shetland

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