Meals and Courses

Cottage Pie Waffles

cook 10 mins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, finely diced
  • 100 g (3½ oz) frozen peas
  • 1 tablespoon tomato purée
  • 250 g (8 oz) piece of rare roast beef, diced
  • 300 g (10 oz) good-quality roast beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon thyme leaves (optional)
  • 8 grilled potato waffles, to serve
  • Heat the olive oil in a large pan and cook the onion over a medium-high heat for 5–6 minutes, until softened.
  • Meanwhile, cook the carrots in a pan of lightly salted boiling water for 5–6 minutes, until just tender, adding the peas for the final 2 minutes. Drain.
  • Add the tomato purée to the onions and stir for 1 minute. Mix in the beef, stock, Worcestershire sauce and thyme (if using). Stir in the carrots and peas, then simmer for 2 minutes, until thickened slightly. Spoon over the grilled waffles to serve.
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