Diana's Shepherd's Pie
Mum (Diana) was a strong, feisty, endlessly optimistic, incredibly thoughtful and determined woman whose main loves were her family (husband Owen, 6 children and 7 grandchildren), education, day tripping (and the accompanying souvenir shops!), travel, fashion (and a wonderful collection of handbags and cardigans!), detective drama boxsets and the latest Harlan Coben or Peter Robinson book.
She had a knack of making everyone feel loved and special and her presence is sorely missed - but her Shepherd’s Pie and sponge cake recipes live on and continue to bring everyone much pleasure! Mum’s Shepherd’s Pie was a firm favourite growing up and she used to make it as a special treat for us as grown-ups, to heat up in the oven after a long day in the office.
She’ll always live on for us. A wonderful wife, Mum, Granny, sister, Auntie and friend. We hope you enjoy her recipe!
Sarah Bracken is a Marketing Manager at Sue Ryder.
1lb minced beef or steak
1 large onion
2 stock cubes (Oxo or similar - if you can’t get stock cubes use a couple of teaspoons of gravy powder but mix it with cold water before adding it to the meat.)
6 large potatoes
Butter and milk to taste
Place the mince, sliced onion & stock cubes in a saucepan. Cover well with water and bring to the boil stirring regularly. Turn down heat and simmer for 30 mins.
Meanwhile peel potatoes (about 6 large ones). Cut up and boil. When cooked, mash (with butter and a little milk if you like).
When meat is cooked drain well and place in an ovenproof dish with a little of the gravy you've drained to stop it drying out. Place mashed potato on top and cook in a hot oven until top is brown.
If pie was made earlier in the day, place in a medium oven (centre) at a lower heat (400 or 375F) and cook more slowly to ensure the inside has time to heat up before the top is brown.