Savoury Mince on Toast
A comforting Australian weeknight classic made with rich simmered beef mince, diced vegetables, and savoury gravy ladled over thick, buttered toast.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Equipment
- •Large frypan
- •Wooden spoon
- •Chef's knife
- •Chopping board
- •Toaster
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 20 g
- carbs
- 42 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 490 kcal
Instructions
- 1
Heat the olive oil in a large frypan over medium heat.
- 2
Add the diced onion and carrot, then cook for 5 minutes until soft.
- 3
Add the minced garlic and cook for 1 minute until fragrant.
- 4
Increase the heat to medium-high and add the beef mince to the pan.
- 5
Cook the mince for 6 to 8 minutes, breaking up lumps with a wooden spoon until browned.
- 6
Sprinkle the plain flour over the mince and stir well for 1 minute to coat.
- 7
Stir in the tomato paste, Worcestershire sauce, and beef stock until smooth.
- 8
Bring to a simmer, reduce heat to low, and cook uncovered for 15 minutes until thick.
- 9
Stir through the frozen peas and season with salt and cracked black pepper.
- 10
Simmer for 3 minutes until the peas are bright green and tender.
- 11
Toast the bread slices until golden brown and spread generously with butter.
- 12
Spoon the hot savoury mince over the buttered toast and scatter with chopped parsley.
Chef's tips
Brown the beef mince thoroughly before adding liquid to develop deep roasted flavours in the gravy. If the mince becomes too thick while simmering, stir in a splash of warm water or extra stock.
Ingredient substitutions
- beef mince → pork mince, lamb mince, or plant-based mince
- plain flour → cornflour slurry (1 tbsp cornflour mixed with 2 tbsp water) for gluten-free thickening
- thick sliced bread → gluten-free bread, toasted sourdough, or warm damper
Storage
Store leftover savoury mince in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheating
Reheat gently in a small saucepan over medium-low heat with a splash of water until piping hot before serving over fresh toast.
Common mistakes to avoid
- •Boiling the mince in liquid rather than browning it first, causing pale colour and weak flavour.
- •Using thin sliced sandwich bread that turns soggy instantly under the hot mince.
- •Not cooking out the raw flour taste before adding the beef stock.
Serving suggestions
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