Mince on Toast

Method

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1. Heat the oil in a large frying pan over medium heat. Cook the onion and carrot for 6 minutes, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 6 min timer

2. Turn the heat up, add the mince and cook for 8 minutes, breaking it up with a spoon, until well browned.

   Mark done Start 8 min timer

3. Stir in the flour and tomato paste and cook for 1 minute.

   Mark done Start 1 min timer

4. Pour in the stock and Worcestershire sauce, bring to a simmer and cook for 15 minutes, stirring now and then, until thick.

   Mark done Start 15 min timer

5. Stir in the peas and cook for 3 minutes. Season with salt and pepper.

   Mark done Start 3 min timer

6. Toast the bread and butter it generously. Spoon over the mince and sprinkle with cheese.

   Mark done

Chef’s Tips

• Brown the mince well before adding liquid. Grey, boiled mince has little flavour.
• Keep the sauce thick. Thin sauce soaks the toast and turns it to paste.
• Grate the carrot. It cooks quickly and disappears into the sauce.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A fried egg
• Steamed greens
• Tomato sauce

Storage & Reheating

Keep the mince in the fridge up to 3 days and reheat with a splash of water. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.