To mash or not to mash

Toppings on pies are a serious business - shall it be mash - if not then what?

If you choose a mashed potato topping and you want it lump free then put the pototoes through a ricer – don't add milk or butter. Set aside to cool.

You can add grated mature cheddar cheese, a teaspoon of Dijon mustard and black pepper to the riced potato before you complete your pie.

Mashed potato seems to be on “the definite list” - definitely yes you love it or definitely no you hate it! If you're in the no camp then try sliced baked potatoes.

Whether mashed or baked the beauty of this dish is it can be made and assembled ahead and then baked in a pre-heated oven 180fan/200c/Gas 6 for 30 mins.

Here it is, in the frying pan and baked in the oven.

Since this is a posher version of the norm I'm treating the GOM and topping with grated Gruyere cheese, a knob or two of butter and black pepper.

A third of the pie left – oh goodie enough to freeze for another day.

This is my favourite method of winter cooking especially when you want a meal as quickly as possible when you arrive home – turn on your oven to pre-heat when you've taken off your coat and by the time you've juggled a few more balls or spun a few more plates your shepherd or cottage – posh or not - is in the oven - ready for the hungry hordes.

Simple stuff but it hits the winter comfort spot!