Potato Waffle Shepherd’s Pie

Filling

1. 1

   Brown the ground beef in a skillet over medium‑high heat.

2. 2

   Add the diced onion and carrots and cook until softened, about 5 minutes.

3. 3

   Stir in the tomato paste, Worcestershire sauce, garlic powder, dried thyme, paprika, salt and pepper; cook for 1 minute to develop flavor.

4. 4

   Pour in the beef stock, bring to a simmer, and cook until the carrots are tender, about 8‑10 minutes.

5. 5

   Add the frozen peas and cook until heated through, 2‑3 minutes.

6. 6

   Mix the cornstarch with cold water to form a slurry, stir into the skillet, and simmer until the sauce thickens into a rich gravy, 2‑4 minutes.

Waffles

7. 7

   In a bowl, combine cold mashed potatoes, shredded cheddar, egg, 3 tbsp cornstarch, chopped chives, ½ tsp garlic powder, salt and pepper; mix until evenly combined.

8. 8

   Preheat a waffle iron and lightly grease it with oil or non‑stick spray.

9. 9

   Scoop the potato mixture into the hot waffle iron and cook for 6‑10 minutes, checking every couple of minutes, until the exterior is deep golden brown, crispy, and the waffle releases easily.