Organ Meat Shepherd’s Pie with Japanese Sweet Potato Mash

May 31, 2026

Organ Meat Shepherd’s Pie with Japanese Sweet Potato Mash

A deeply savoury shepherd’s pie made with a nutrient-dense minced meat blend, slow-cooked in tomato, bone broth and spices, then topped with buttery Japanese sweet potato mash and parmesan.

Ingredients

For the meat filling

1–2 tbsp butter
3–4 garlic cloves, finely chopped
2 shallots, finely diced
700g–1kg minced meat blend, such as chuck steak, heart, liver or any grass-fed beef/lamb mince (you could also open our organ blend capsules around 10, and add them to the mix)
1–2 carrots, finely diced
½-1 fennel bulb, finely diced
2 tsp cumin
2 tsp smoked paprika
Pinch of cayenne pepper
2-3 tsp sea salt, plus more to taste
Black pepper
1–1½ cups tomato passata
1–2 cups bone broth
1 cup peas, fresh or frozen

For the Japanese sweet potato mash

1-2 large Japanese sweet potatoes, *Keeping the skin on Japanese sweet potato can help retain more fibre, minerals and antioxidants, especially because a lot of the nutrients sit in or just beneath the skin. It also gives the mash a more rustic texture, which works well for shepherd’s pie. *** IF CAN'T GET PURPLE SWEET POTATO, JUST USE NORMAL)
2–3 tbsp butter
¼–½ cup milk, as needed
Sea salt, to taste

To finish

½ cup grated parmesan
Extra butter, optional

Method

Preheat the oven to 180°C.

Add the Japanese sweet potato to a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until completely tender. Drain well, then mash with butter, milk and salt until smooth and creamy. Set aside.

In a large pan or heavy-based pot, melt the butter over medium heat. Add the garlic and shallots and cook for 2–3 minutes, until soft and fragrant.

Add the minced meat blend and brown well, breaking it up with a wooden spoon as it cooks. Let it develop a little colour, as this gives the filling more depth.

Add the carrot and fennel, then stir through the cumin, smoked paprika, sumac, cayenne pepper, salt and black pepper. Cook for another 2–3 minutes, until the spices are fragrant.

Pour in the tomato passata and bone broth. Stir well, then reduce the heat to low and simmer gently for 45 minutes to 1.5 hours, stirring occasionally, until the sauce is rich, thick and deeply savoury. Add a little more bone broth if it gets too dry.

Stir through the peas at the end and cook for another 2–3 minutes. Taste and adjust the seasoning with more salt, pepper or spice if needed.

Spoon the meat filling into a baking dish and spread it out evenly (or keep in the pot if suitable for the oven). Top with the Japanese sweet potato mash, smoothing it over the meat. Sprinkle generously with parmesan and add a few little dots of butter on top if you want a more golden finish.

Bake for 25–35 minutes, or until bubbling around the edges and golden on top. For extra colour, place it under the grill for the last 2–3 minutes, watching closely.

Let it rest for 5–10 minutes before serving.

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