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Heat a drizzle of oil in a large non-stick pan.
Add the onion and carrot and fry on a medium heat for 5 minutes, stirring occasionally.
Add the beef mince and garlic, fry for 5 minutes until the beef is browned.
Stir in the flour and fry for 1 minute.
Add 3 tsp of beef gravy granules and a beef stock cube to 400ml of boiling water. Stir until dissolved.
Slowly add the beef stock to the pan a little at a time, bringing it to the boil before adding more and stirring continuously.
Add the tinned tomatoes and frozen peas to the pan.
Bring to the boil and simmer for 20 minutes until the beef and veg are cooked and the sauce has reduced a little
Season with salt and pepper.
10 minutes before the filling is cooked, heat the grill to medium/high.
Place the potato waffles on a tray and place them under the grill. Grill on one side for 5-7 mins until golden brown.
Pour the filling into an oven proof dish, roughly 28cm x 25cm
Remove the waffles from under the grill.
Cover the filling with the waffles, placing them cooked side down.
Sprinkle with grated cheddar cheese and place back under the grill. Grill for 5-7 minutes, until the cheese has melted, the top of the waffles are cooked and the beef is still heated through.
Serve immediately with salad or veg.