Supplies

  • tbsp vegetable oil
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 1 celery stalk, finely diced
  • 2 garlic cloves, minced
  • 500g lean beef mince
  • 2 tbsp tomato puree
  • 2 tbsp plain flour
  • 400g tin chopped tomatoes
  • 250ml beef stock
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 2 tsp thyme leaves, chopped
  • Pinch black pepper
  • 8 Birds Eye Potato Waffles
  • 50g cheddar, finely grated
  • 200g seasonal greens

Steps

  1. Make the pie filling: In a large pan, heat the vegetable oil over a low heat. Once hot, add the chopped onion, carrot, celery and garlic, then sweat for 10 minutes until softened.
  2. Next, add the lean beef mince and break it up using a wooden spoon. Turn the heat up, and fry for 4-5 minutes until the meat has browned.
  3. Next, add the flour and the tomato puree, and cook for 2 minutes whilst continuing to stir. Now add the chopped tomatoes, beef stock, Worcestershire sauce, bay leaf and 1 tsp of thyme. Season with ground pepper before bringing to a simmer.
  4. Reduce the heat to low and cook for 30 minutes, until the sauce has reduced and the meat is fully cooked, thickened, and full of flavour. Remove the bay leaf and transfer to an oven-proof dish that is approximately 30cm x 20cm.
  5. Make the topping: Preheat your grill. Once hot, place the Birds Eye Potato Waffles on a baking tray and place them under the grill. Grill one side of the waffles for 5-6 minutes. Remove waffles from the grill and arrange on top of the cottage pie filling, uncooked side up. Sprinkle with the grated cheese, and grill for a further 5-7 minutes, until the waffles are golden-yellow and the cheese is bubbling.
  6. To serve: Top with the remaining thyme leaves, and serve with some steamed seasonal greens.