Golden Cottage Pie — A Recipe from Harold’s Childhood

Cottage pie always brings Harold back to his childhood, when he’d sit at the table with his family, the smell of savoury meat and mashed potatoes filling the air. It was a meal that brought comfort after long days in the garden or out in the fields, and it remains one of his favourites to this day.

Ingredients:

• 500g minced beef or lamb

• 1 onion, finely chopped

• 2 carrots, diced

• 2 cloves garlic, minced

• 1 tbsp tomato purée

• 250ml beef stock

• 2 tbsp Worcestershire sauce

• 4 large potatoes, peeled and boiled

• 50g butter

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (180°C fan).

2. In a large pan, sauté the onion, garlic, and carrots until soft. Add the minced meat and cook until browned.

3. Stir in the tomato purée, Worcestershire sauce, and beef stock. Let it simmer until the mixture thickens, around 20 minutes.

4. Meanwhile, mash the potatoes with butter, salt, and pepper until smooth and creamy.

5. Transfer the meat mixture to an oven-proof dish, then top with mashed potatoes. Use a fork to create a pattern on top, then bake for 20 minutes or until golden.

Harold remembers his mother serving this hearty meal on cold winter evenings, with the fire crackling and everyone gathered around the table. It was more than just food—it was the warmth of family, the comfort of home, and a reminder that simple meals hold the most lasting memories.