2 of our FAVOURITE Ultimate Winter Warmers that taste better as leftovers & will get you through the week!!! 

Why Wash up & Cook Twice in one week - get it all over an done with in one evening, then heat & eat...  (both of these recipes REALLY do taste better the next day/two and taste amazing hot or cold and can also be enjoyed on a bit of toasted turkish bread if you really want to soak up all the flavours and embrace that good ol' mince & toast feels that you had growing up..... ENJOY!!!

 

Each Recipe Makes 12 serves * Each portion will be ~25-30g of Protein\

You will NEED 1 x 24g SUPERBONE (1 SCOOP) to make BOTH RECIPES - the Shepherd's Pie used 3/4 of the cup of SUPERBONE Broth and the Chicken Friggacie Cottage Pie uses 1/4 of the cup of SUPERBONE Broth mix

1 x 24g Single Serve OR 1 scoop of SANAME P360 Collagen Infused Chicken SUPERBONE if you already have a large or medium pouch of SUPERBONE

 * (You can also use our Other ASIAN Collagen Infused BoneBroths to spice up these recipes and give them a fuller richer flavour - ie. Tom Yum, Vietnamese Pho, Singapore Laksa, Thai Coconut Green Curry,  Red or White Miso SANAME BoneBroths - They actually ALL taste bloody delicious and bring body to these recipes)

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Recipe 1.

SANAME - SUPERBONE INFUSED BEEF SHEPHERD'S PIE

Mince (Base)

• 500 of Beef Mince (4 or 5 star)
• 2 tablespoons of oil of your choice
• 1 apple size onion diced
• 1/2 whole garlic bulb diced
• 1 packet mix of shepherd's pie
• 1 cup of water
• 1 teaspoon of Worcestershire sauce
• 2 tablespoons of Tomato Sauce
• salt & cracked pepper
• 1/3 a bag  2 cups (330g) of frozen vegies <-- cubed ones work fine!!
• 1 full length celery stalk (or 2 stalks if pre-cut)

Mashed Potato (Topping)

• 6 Large Washed Potatoes
• 1/2 cup of milk of your choice
• 1 table spoon (1 knob) of salted butter
• 1/8 teaspoon of vegemite (a lil scrape) <-- you will be surprised at how this finishes off your mash
• salt & cracked pepper

 

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Recipe 2.

SANAME - SUPERBONE INFUSED CHICKEN FRIGGACIE COTTAGE PIE

Mince (Base)

• 500 of Chicken Mince (4 or 5 star)
• 2 tablespoons of oil of your choice
• 1 apple size onion diced
• 1/2 whole garlic bulb diced
• 1/3 a bag  2 cups (330g) of frozen vegies <-- cubed ones work fine!!
• 3 full length celery stalks (or 5 stalks if pre-cut)
• 150mls of Thickened Full Cream
• 50g Salted Butter
• salt & cracked pepper

Mashed Potato (Topping)

• 6 Large Washed Potatoes
• 1/2 cup of milk of your choice
• 1 table spoon (1 knob) of salted butter
• 1/8 teaspoon of vegemite (a lil scrape) <-- you will be surprised at how this finishes off your mash
• salt & cracked pepper 

 

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Instructions

* Dice Potatoes and boil before starting the filling base, by the time you have finished the filling parts the potatoes should be soft and ready to mash, you will need a large soup pot / saucepan for the potatoes, a large deep fry pan for the mince mixture and 2 x oven proof glass dishes (Alternatively you can use 2 x square sponge cake baking pans where you will transfer the mince mixtures & add the mash potato topping to each and bake @ 180degrees for 30mins.

1. Dice the Spuds for the mash and get them boiling
2. Make the BEEF Shepherd's Pie Filling
3. Make the CHICKEN Friggacie Cottage Pie Filling
4. Mash the Potatoes and Top both dishes
5. Put both Dishes in the oven for 30mins
6. Take out of oven and let cool for 15mins then serve
7. Cover and place in fridge for leftovers and enjoy hot or cold over the next couple of days if you are lucky and don't have to share it with too many humans... haha

 

OK - LET's GET THIS PARTY STARTED...

MASH Toppings for both dishes

Mashed Potato (Toppings) - TOTAL FOR BOTH DISHES

• 12 Large Washed Potatoes
• 1 cup of milk of your choice
• 2 table spoons (2 knob) of salted butter
• 1/4 teaspoon of vegemite (2 lil scrapes) <-- you will be surprised at how this finishes off your mash
• salt & cracked pepper 

1. Dice/Cube Potatoes and put in LARGE SOUP saucepan, cover with hot water and bring to boil, add a couple of pinches of salt to water
2. Whilst Potatoes are coming to boil and cooking, do the filling parts, once you have completed the filling part then the potatoes should be ready to mash

 

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BEEF SHEPHERD's PIE FILLING

1. Dice onion & garlic (use one of those magic $5 kmart smart pull string dicers if you have -  they are great & cut it really finely)
2. Add oil to Saucepan & Sear the above until starting to go translucent
3. Add 500g of BEEF Mince and Brown off, Break up  Chop with spoon to break up mince to evenly cooked mince
4. Add Vegies
5. Combine packet mix  & 3/4 cup of water add to mix
6. Add 3/4 of the pre-mixed cup of  SANAME P360 Collagen Infused Chicken SUPERBONE  in 1 cup of warm water (you will need the other 1/4 for the Chicken Frigg recipe)
7. Add the Salt & Pepper, Worcestershire & Tomato Sauce & mix through thoroughly until evenly consistent & Taste Test...
8. Transfer to the glass baking tray or square sponge tin.

RINSE THE Saucepan and REPEAT.....

 

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CHICKEN FRIGGACIE COTTAGE PIE Mince Filling...

ie.

1. Brown Onion/Garlic/oil
2. Add Chicken Mince & Brown Off
3. Add Vegies
4. Add Milk & Cream
5. Add the balance 1/4 cup of the pre-mixed cup of  SANAME P360 Collagen Infused Chicken SUPERBONE  
6. Add Salt & Pepper & Taste Test
7. Transfer to glass baking tray of or square sponge tin

 

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NOW FOR THE MASH Toppings for both dishes

1. Drain soft diced potatoes in colander, return to saucepan, add milk, butter, vegemite and a splash of salt, mash
2. Half the Mixture and spread evenly over EACH of the Filling dishes
3. Put in pre-heated oven on 180 degrees & cook for 30mins
4. Remove from oven and let stand for 10-15mins before serving...

ENJOY!!! :-)

BUY NOW

MIX IT UP & Try this Dish with these Different Flavours of SANAME Collagen & BoneBroths

* Or Convert these leftover dishes from a creamy mash pie into a smooth mince & vegie soup by simply adding one scoop of these flavoured broths to it and totally changing the flavour of the dish. (thai green curry chicken friggacie soup and singapore laksa friggacie were two of my fav alternative leftover flavours)