Crunchy cottage pie jaffles
6-8
Easy
10 minutes
30 minutes
Turn Woolworths Crunchy Topped Cottage Pie into crisp, golden jaffles for an easy family meal with plenty of comfort-food appeal. Serve them with piquant chutney, roasted butternut and beetroot salad, and tzatziki-style salad, then finish with warm chocolate-filled hot cross buns and red berry frozen yoghurt for a simple Easter dessert.
Ingredients
Method
- 1 x 2 kg Woolworths crunchy topped cottage pie
- 2 T olive oil
- 1 x 700 g Woolworths thick-slice white or brown bread
- 4 T Woolworths piquant chutney
- 1 x 585 g Woolworths roasted butternut and beetroot salad
- 2 x 220 g Woolworths tzatziki-style salad
- 6 Woolworths chocolate-filled hot cross buns
- 1 L Woolworths SO.YO red berry low-fat flavoured frozen yoghurt
Method
Ingredients
1. Place the Woolworths Crunchy Topped Cottage Pie in a preheated oven of 200C for 20 minutes, or until warmed through.
2. In the meantime, heat the jaffle irons over a gas flame for 8 - 10 minutes. Brush both sides of the iron with a little olive oil and line with a slice of bread.
3. Spoon the warmed cottage pie onto one side of the bread, about 4 Tbsp and close and secure.
4. Place the irons back over the gas flame for 5 minutes. Open up and pop onto a baking tray. Reduce the oven's heat to 100C and keep the jaffles warm as you prepare the rest.
5. Toss the salads with their dressings in serving bowls.
6. For dessert, warm the chocolate hot cross buns in your still-warm oven for 5 - 8 minutes, or until warm to the touch.
7. Slice in half and sandwich with a generous scoop of Woolworths SO.YO Red Berry Low Fat Flavoured Frozen Yogurt.
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