Sweet Potato Shepherd's Pie

Sweet Shepherd's Pie  This Shepherd’s Pie is everything you want on a chilly day — rich, comforting, super flavourful and bubbling away under a sweet potato mash topping. It’’s the perfect dish to batch cook on a Sunday and enjoy throughout the week. Our version comes with a nourishing twist. Alongside the classic hearty base and bone broth we have added our beef organ powder which is also rich in collagen and colostrum. Completely undetectable, yet quietly boosting the nutrient-density of every spoonful. You’d never know it’s there, but your body will thank you. Think of it as comfort food upgraded: still familiar, still cosy, but supporting you from the inside out. A wholesome, satisfying dish you’ll want to make on repeat all season long. Serves 4 Ingredients 1 white onion - finely chopped  1 large carrot - finely chopped  1 stick of celery - finely chopped  200g chestnut mushrooms - finely chopped 3 garlic cloves - crushed  500g organic and grass fed lamb mince  1 tbsp dry mixed herbs  1 tsp smoked paprika 1 tsp ground cumin  1 tbsp tomato puree  200ml bone broth or beef stock  2 tbsp Organised  Salt and pepper to taste  For the sweet potato topping:  4 medium size sweet potato - peeled and chopped into chunks  100ml organic raw milk  A knob of organic raw butter  50g grated parmesan  1 tbsp Organised  Salt & pepper to taste  Add a drizzle of olive oil or a knob of butter to a large pan on a medium heat. Once hot add in the chopped onion, carrot and celery. Cook for 5-8 minutes until the onion starts to caramelise. Add in the mushrooms and cook for another 5 minutes until all their water has evaporated. Add in the garlic, dry herbs and spices. Stir everything together and cook for 1-2 minutes until the garlic is fragrant. Add in the mince, mix well and cook for 5 minutes before adding in the bone broth, and tomato puree. Stir to combine, turn the heat down to a simmer and cover with a lid. Cook for 15-20 minutes. In the meantime make the sweet mash. Add the sweet potato chunks to a large pot and cover with boiling water. Cook on a medium heat until the sweet potatoes are really soft. Drain and place them back into the pan with the milk, butter, parmesan and Organised. Using a fork or a potato masher mash everything together until all the ingredients are well combined and you have a smooth and lump free mash.  Remove the mince filling from the heat and add in Organised, stir until it’s all incorporated. Season with salt and pepper.  Transfer the meat to a baking dish and spread it across until you have an even layer. Add on top the sweet potato mash and using a fork spread it over the meat layer until it’s fully covered.  Transfer to the oven and cook at 200 degrees Celsius for 30-35 minutes until you have a slightly crispy crust on top.  Remove from the oven at let it stand for 10 minutes before serving.