Cheesy Potato Waffle Topped Cottage Pie
Literally the most comforting spin on a cottage pie that I've ever tried! and the kids loved it too!
Ingredients
Directions
- 1
Preheat the oven to 180 degrees.
- 2
Spray a hot pan with low calorie cooking spray and add the garlic, diced onion & carrot. Fry for a couple of minutes on medium heat until lightly soft.
- 3
Next, add the lean minced beef, breaking up any lumps with a wooden spoon.
- 4
Once the mince is browned, mix up 300ml of beef stock and add the Henderson's Relish (Or Worcestershire Sauce) parsley, thyme and the oxo cube. Pour into the pan with the chunky chopped tomatoes.
- 5
Season with cracked black pepper and simmer on a low heat for around 5 minutes.
- 6
Add a handful of frozen peas, stir to combine and leave the mince on a low heat to allow the liquid to reduce down.
- 7
Pop the potato waffles into the toaster to lightly cook through (around 3 minutes or so).
- 8
Remove the mince from the heat and transfer to a family sized oven proof dish.
- 9
Top with the potato waffles - mine fit 6 whole waffles and the final one was cut into half to fit the dish perfectly.
- 10
Oven bake for 10 minutes.
- 11
Remove from the oven, top with grated cheddar & mozzarella blend. Return to the oven and cook until the cheese is golden and melted.
- 12
Serve with broccoli and green beans!
Notes
Lindsey xx
