Antony Worrall Thompson's cottage pies in baked potatoes

(29 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Antony Worrall cottage pie potatoes
Antony Worrall cottage pie potatoes
  • Serves: 4

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Antony says: 'This is a fun way to serve cottage pie. A few buttered peas are all that is needed'


  • 4 large jacket potatoes, washed
  • 85g (3oz) unsalted butter
  • Salt and ground black pepper
  • 85g (3oz) Bousin herb and garlic butter cheese
  • 450g (1lb) mainstay mince


  1. Preheat the oven to 200C/400F/gas 6
  2. Push a metal skewer through the centre of each potato: this reduces the cooking time and allows the steam to escape. Pop them into the preheated oven on a rack rather than in a baking dish and bake for about 1 hour, or until the potatoes feel soft when squeezed.
  3. Remove a shallow lid from the top of each potato, scoop out the flesh into a bowl and mash with the butter, salt and pepper and Boursin cheese. Fill the cavities half full with the mince mix and pipe or spoon the potato back on top. Fluff up with a fork.
  4. Return to the oven and bake until the potato is golden and the mince is hot, about 20 minutes. Serve with a green vegetable or well-dressed leaf salad

Your rating

Average rating

  • 3
(29 ratings)

Your comments

comments powered by Disqus

FREE Newsletter