1 h
cooking
Easy
6
Servings
This makes a nutritious midweek meal that’s great for the whole family. Try adding cooked lentils as a meat substitute or half meat half lentils as a way of eating less red meat but keeping it pack
with protein.
Our method
- Heat the vegetable oil in medium saucepan. Add the prepared vegetables and cook for 8-10 minutes until softened. Remove and set aside.
- Add the meat and cook for 12-15 minutes until golden breaking up any lumps with a spoon.
- Return the vegetables to the pan and stir to combine. Add the tomato puree and cook for 2 minutes stirring well. Add the flour and cook for another 2-3 minutes. Add the stock and bring to a gently simmer. Simmer for 15-20 minutes. Stir in the peas and set aside.
- Preheat oven to 200/400f/gas 7.
- Cook the Birds Eye Potato Waffles as per pack instructions. Remove and set aside.
- Transfer the filling to a deep casserole dish 35cm x 25cm and level with the back of a spoon. Add the cooked waffles to the surface of the meat, pressing down to seal any gaps. Add grated cheese, return to the oven until the cheese is melted.
- Serve sprinkled with chopped parsley on warmed plates with buttered peas.
Tip!
- You can also freeze the base in batches so you can make single servings too.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
3
tablespoons
vegetable oil
3
onions, medium size, finely chopped
5
carrots, medium size, peeled and finely chopped
5
sticks of
celery, finely chopped
750
g
lean minced beef
5
tablespoons
tomato puree
2
tablespoons
plain flour
1
litre
hot beef stock
25
g
Garden Peas 375g
9
of
10 Original Potato Waffles 567g
50
g
cheddar, grated
1
tablespoon
parsley
