SANAME - Shepherds Pie infused with Tom Yum P360 Collagen BoneBroth

A Nice Warm LAZY High Protein Low Carb, Winter Hug that tastes like heaven without feeling guilty.

Makes 12 serves * Each portion will be ~25g of Protein

 Mince (Pie Base)

  • 1kg of Beef Mince (3 or 4 star)
  • 1 really HUGE brown Onion or 2 apple size onions
  • 1 whole garlic bulb
  • 1 packet mix of shepherd's pie
  • 3/4 cup of water
  • 3 scoops of SANAME Tom Yum P360 Collagen BoneBroth 
  • 2 teaspoons of mushroom soy sauce (or just soy sauce)
  • 1 teaspoon of Worcestershire sauce
  • salt & cracked pepper
  • 1/2 a bag (500g) of frozen vegies <-- cubed ones work fine!!
* (can also use SANAME P360 Unflavoured Collagen, SUPERBONE, Vietnamese Pho or Red/White Miso BoneBroths to give a different flavour)

Mashed Potato (Topping)

  • 6-8 Large Washed Potatoes
  • 3/4 cup of milk of your choice
  • 2 table spoons (3 knobs) of salted butter
  • 1/4 teaspoon of vegemite




* Dice Potatoes and boil before starting the filling base, by the time you have finished the filling part the potatoes should be soft and ready to mash, you will need a large saucepan for the potatoes, a large pot for the mince mixture and a roasting baking tray to transfer the mince mixture & mash potato topping to.
(You can alternatively make individual pie tin size ones if you have 12 of them or make mini pies in 2 x 12 large muffin trays - whatever is easier for you).


  1. Dice onion & garlic and sear in a hot saucepan until starting to go translucent
  2. Add 1kg of Mince and stir through to break up and 3/4 cook evenly
  3. Add 2 by packet mixes & 3/4 cup of water
  4. Add SANAME Tom Yum BoneBroth & stir through quickly
  5. Add remaining mince ingredients and remove from heat


  1. Dice Potatoes and put in 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 part, once you have completed the filling part then the potatoes should be ready to mash
  3. Drain soft diced potatoes in colander, return to saucepan, add milk, butter, vegemite and a splash of salt, mash and then spread evenly over the Filling part and put in the oven on 180 degrees until potato topping gets a nice little brown crisp to it
  4. Let it cool for 10mins then serve
  5. If portioning up into 12 portions let it cool in the fridge for an hour before trying to portion up the leftovers, then store in in fridge/freezer


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


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