Cottage pie is one of my all time favourite meals, cooked religiously by my mum for every one of my birthdays since I was knee-high. It only came to the end when I discovered the joys of sirloin steak and chips – a massive treat back then in our house. Now, I still love it and thought I knew all there was about it until the Children’s Food Trust – a fabulous organisation who are encouraging the whole nation to cook cottage pie for tea next weekend – asked me to cook cottage pie served in a jacket potato skin. Yes stuffing a potato with cottage pie. Genius. I couldn’t believe I hadn’t thought of this culinary pairing sooner. R-A-D-I-C-A-L. Some people think that making a cottage pie is a faff as there are a few stages (making the mince, boiling the spuds, mashing them) well this will make them think again. I bulk cook sauce for either cottage pie or just to have with rice a couple of times a month (see here for the recipe) and freeze what I don’t need, so this for me is a very simple week night supper. I simply defrost the sauce, bake the potatoes, scoop out the flesh and mash them with butter, pepper, salt and cheese, spoon in some sauce, top with the mash and pop under a hot grill until sizzling.