To mash or not to mash!

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

Two of the fundamentals that I still use are baking jacket potatoes (usually six - large) in foil whilst my oven is already on. The other is grating a large box/bag of mature cheddar cheese and fridge it. You create a very useful stash!

It may seem trivial but I have found these two “bits” invaluable – for example, with the potatoes, the principle is if your oven is on, with a roast chicken, roast spuds and parsnips, stuffing et al, you can always find space for jacket potatoes. Bake for an hour and a half then test – you want your paring knife to move firmly through the potatoes. Remove them and set aside to cool – bear in mind they will continue cooking because they are insulated by the foil. When cool they can be bagged and fridged.

Which brings me to the title of this piece. You don't have to have a mashed potato topping for your Snug Shepherd or your Cosy Cottage – you can slice a couple of jackets from your stash, peeled or not for a “top” and then use some of your grated cheese to complete!

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. If you want added flavour to zhuzh the mash you could add a finely diced onion softened in a little unsalted butter and a tiny drop of rapeseed oil.

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 the sliced baked potatoes.

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.

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.

Simple stuff but it hits the winter comfort spot.

Whilst I'm on the subject of saving time here's another tip – always providing you like garlic!