Waffle Cottage Pie


  • 1 tbsp olive oil
  • 400g beef mince
  • 1 onion, chopped
  • 3 carrots, grated
  • 1 tsp dried mixed herbs
  • 2 tbsp tomato puree
  • 1 beef stock cube
  • 2 tbsp brown sauce
  • 1 tsp cornflour
  • sea salt and freshly ground black pepper
  • 8 Bird’s Eye potato waffles
  • 80g grated cheddar


  1. Heat a sauté pan until hot.
  2. Add the olive oil and beef and fry until just browned all over.
  3. Add the onions and carrots and cook gently for 5 minutes until just softening.
  4. Stir in the and mixed herbs, brown sauce and tomato puree and cook for 2 minutes.
  5. Add the stock cube and 500ml water, stir well and bring to the boil.
  6. Simmer for 10 minutes until tender and just thickened.
  7. Mix the cornflour with a little water and stir into the mixture then cook until just thickened.
  8. Season with salt and black pepper.
  9. Meanwhile, pop the potato waffles into the toaster to cook, in batches.
  10. Spoon the mince into heatproof bowls, top with the potato waffles and cheese.
  11. Place under the grill until golden and bubbling.