Simple Cottage Pie


Serves 4



4 Large Baking Potatoes

Sea Salt & Freshly Ground Black Pepper

Rapeseed Oil

200 g Chorizo diced

6 Spring Onions finely sliced

1 ripe Avocado

2 Tbsp Soured Cream

Juice of 2 Limes

25 g Coriander, leaves picked and chopped

How to cook

Preheat Oven to 200 degrees C

Prick Potatoes with a fork a few times

Bake for about 1 -1.5 hours depending on size, or until skin is crisp and insides tender

Turn Oven down to 200 degrees C

Cut a large cross in the top of each potato and leave to cool a little

Heat a small frying pan with a dash of Rapeseed Oil over a medium heat

Add the Chorizo

Cook until the dice have released their oil

Turn the heat up slightly and fry the Chorizo until they begin to crisp

Add the Spring Onions

Fry for a minute until softened and then set aside

When cool enough to handle, scoop the potato flesh into a bowl, being careful to leave the skins intact

Mash until smooth

Tip in the Chorizo and Spring Onion mixture, making sure you get as much of the oil as possible

Season to taste

Put the mixture back into the skins and then back into the oven

Bake for 10-15 minutes until hot all the way through

Meanwhile cut the Avocado in half. Remove the stone and scoop out the flesh into a bowl

Mash with a fork into a rough puree

Add the Soured Cream and half the Lime Juice

Use a stick blender to whizz until smooth

Stir in the Coriander, season to taste adding more Lime Juice if necessary

Serve the Jacket Potatoes with a dollop of Avocado Cream on top

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