Classic mince on toast

Please note this recipe serves eight or perhaps 10 on toast. We recommend you make a bigger batch and freeze what you don’t need for next time.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 8
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Classic mince on toast


Classic mince on toast
  • 2 carrots
  • 1 large onion, chopped
  • 1 large swede
  • 1 large parsnip
  • 2 clove garlic
  • 50 gram butter
  • 1 kilogram beef mince (not too lean, fat equals flavour)
  • 100 gram tomato paste
  • 1 litre chicken stock
  • 80 millilitre dark soy sauce
  • water
  • salt and pepper
  • fresh thyme
  • fresh parsley
To serve
  • toasted vogel's bread
  • 1 poached egg
  • parmesan shavings
  • watercress


Classic mince on toast
  • 1
    Peel and dice the vegetables into large pieces, then peel and crush garlic.
  • 2
    Heat butter in a large saucepan. When it is foaming and nut brown in colour, add the garlic and mince, and cook until all moisture has reduced or evaporated.
  • 3
    Add the vegetables, tomato paste, stock and dark soy. Use less soy at first and add more according to taste when finished.
  • 4
    If necessary, add some water to just cover the vegetables and mince. Bring to the boil, then simmer until the vegetables are tender and liquid has reduced.
  • 5
    With a masher, mash the mince and vegetables together. This will help thicken the mince and create a full savoury flavour.
To serve
  • 6
    Adjust seasoning and add some chopped thyme and parsley before serving on hot, buttered Vogel’s toast, topped with a poached egg, parmesan shavings and watercress.


We used approximately 1/2 cup of parmesan shavings and 2 cups of watercress to serve four plates of mince on toast.

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