Mince on Toast / Savoury Mince

My Dad always called mince on toast "shit on shingles"' nothing to do with Mum's cooking, he wasn't that brave, but from his days in the RNZAF in WW2, apparently the quality of the mince or the toast wasn't flash

Chef_gbking, Jun 6, 6:57 pm

Mince on toast is my most favourite of meals - I always make enough for left-overs for breakfast. If I was ever asked what my last meal would be then that is it.

Chef_bigjules1, Jun 6, 11:41 pm

Any left over mince is nice spread on a piece of fresh buttered bread with a squirt of tomato or chilli sauce rolled up like a cheese roll, grill or stick in your sandwich machine till toasted and oozing hot mince out of centre, spread top with lashings of butter and have in winter with soup, or make and freeze for later.

Chef_fifie, Jun 7, 7:17 pm

an ol' fave

Chef_bev00, Jun 8, 12:04 am

I cooked a big batch in an enamel coated, cast iron dish recently - 2.5 hours in the oven at 125 deg and it was the yummiest mince ever. I had planned to freeze heaps but it was so darned good we had it for a few meals straight and only 1 piddly wee pottle made it to the freezer. I won't go back to cooking it on the stove top now.

A good beef stock is a must for stews & casseroles - far more important than browning first - which I don't do.

Chef_biddy6, Jun 8, 4:23 pm

Had some of those too, fifie :-) I wonder if mince rolls, like the cheese rolls, are a Southern thing? Good weather for this type of eating, aye!

Fresh thyme is also a lovely herb to add to pot.

Chef_biddy6, Jun 8, 4:27 pm

when mince is cooked drop a few ice cubes into it the fat will gab the ice then take them out result fat fee mince

Chef_ritebuy, Jun 8, 9:23 pm

Prime mince I get from butcher has no more fat than any other good cut of meat. However the ice cube idea is great! Makes me want to buy fatty mince just to try it lol

Chef_awoftam, Jun 8, 9:38 pm



lol and why not!

Chef_rainrain1, Jun 8, 10:22 pm

yes it makes good sense You get all the flavour without the fat I do it with all gravy and casseroles Also a pkt of oxtail soup mix to cook the mince in makes a very tasty mince

Chef_ritebuy, Jun 9, 8:30 am

Off topic a bit but I went to the Womans Weekly website for recipes and found a meatloaf recipe from Annabelle White which had kumera in it, made it last night, was yuck., tasteless. Will stick to my meatloaf which is baked so browns up nice not grey looking muck.

Chef_joybells2, Jun 9, 10:46 am

Which is your fav recipe? Yes, yes I have searched. there are tonnes of threads on the topic, I don't have time to read through them all so starting another :)

Found this one, looks good
http://www.nzwomansweekly.co.nz/food/recipes/classic-mince-on-toast/

I would have to halve it tho, far too much for just 2 of us - love leftovers but we'd be eating it for DAYS.

Chef_kirmag, Aug 6, 10:35 am

I am a fan of curried mince on toast and served on thick toast with butter.

Chef_cookessentials, Aug 6, 10:36 am

Ooooh same cookessentials, yum brings back good childhood memories. unfortunately Mr Fusspot at home isn't a fan of curry haha.

Chef_kirmag, Aug 6, 10:38 am

kirmag,
Make the whole recipe.
You can freeze the leftovers in meal sized portions. Its great reheated.

Chef_dbab, Aug 6, 10:41 am

Yes, I agree. I would still make It though and have leftovers the next day! Just make enough to satisfy your own hankering LOL.

Chef_cookessentials, Aug 6, 10:44 am

I like my savoury mince with peas, carrots and corn in it as well. A small amount of curry powder adds to the flavour without making it taste like a curry. Yum.

With any leftovers you can put in pies or toastie pies, though I usually only do a 500g batch so not enough spare to freeze.

Chef_kiwilion, Aug 6, 12:28 pm

i buy a good pie heat it then take the lid off and spoon the mince out onto my toast and give the left overs that are full of fat to the dog

Chef_whitehead., Aug 6, 4:38 pm

Thats a good trick. I usually cook my mince until brown and then put it in a sieve and pour boiling water over it to get rid of the fat.

Chef_jhan, Aug 6, 5:01 pm

Brown 750g lean mince in frying pan with 1oz butter or 2tblsp oil, with 1 chopped onion 1 clove garlic (crushed) and 1/2 tsp mixed herbs, continue to cook until well brown, add 2 tblsps flour and continue to cook for 2 min, pour in 1 cup water, 3 tblsp tom sauce and a beef stk cube dissolved together and simmer 10-15 min, chop 3 tblsp parsley and add then serve on hot buttered toast with extra fresh parsley on top. This is a very basic recipe which I have used for years, sometimes I add tom paste and more garlic, other times I make it more like a hint of curry. I also add mixed vege and fresh toms if I keep it basic.

Chef_vtired, Aug 7, 9:23 pm

The curry one would be my favourite, especially on thick, buttered toast.

Chef_cookessentials, Aug 7, 10:12 pm

Have never made or eaten mince on toast but my son used to have toast instead of pasta when the rest of us had spaghetti bolognese because he didn't like pasta

Chef_sarahb5, Aug 7, 10:53 pm



Ingenious. I like :-))

Chef_rainrain1, Aug 8, 7:53 am



Freeze it. The recipe does state it is huge and to freeze what is not needed.

Chef_herself, Aug 8, 9:01 am



Yes I will do this now. Keep forgetting I have the big freezer now. only just got it and used to have a small piddly fridge/freezer. And I will make some lil pie/pasties for our work lunches with the leftovers too.

Making it tonight now, the Mr had sorted dinner on Monday so I didn't have to worry, looking forward to dinner tonight.

Chef_kirmag, Aug 8, 9:10 am



That's a good way. I separate the liquid and put in a bowl in the fridge - fat rises to the top and sets and then I remove it and put the liquid back with the mince. I've never been able to just cook mince and eat it - regardless of how much the package says it's low in fat.

Chef_matuq, Aug 8, 9:51 am



Like it says in the recipe I posted. taking out the fat makes it less flavoursome.

Chef_kirmag, Aug 8, 10:35 am



Oh yum! Little pies! Good idea that I might just use this weekend. :)

Chef_herself, Aug 8, 10:48 am



Wherever do you get such fatty mince from? Why don't you change your butcher?

Chef_rainrain1, Aug 8, 11:15 am


I was once so paranoid about fat that I used to pre-cook mince in the microwave in a colander and let the fat collect under it but in taking out the fat you also seem to take out a lot of the flavour. It also seemed to make the fat incredibly tough and dry. Now I just dry fry it before cooking it with or for anything else and if a lot of fat collects in the pan I pour it off. I've still lost weight and the flavour stays in my food not down the sink.

Chef_sarahb5, Aug 8, 4:03 pm

Chef_cookessentials, Aug 8, 4:05 pm

My Mother used to do her lamb racks without the skin on to save the fat! I only ever cook them with the skin on, you need the skin and fat to flavour the meat and also give moistness.

Chef_cookessentials, Aug 8, 4:56 pm

I ordered mince on toast at a cafe this week expecting mince in a rich brown gravy- well it was a very nice curried mince, totally the wrong colour and not the taste I was looking forward to. The menu description did not indicate that it would be anything but good old fashioned mince on toast. It did not come cheaply either.

Chef_katalin2, Aug 8, 11:55 pm


OMG I used to live in Kingston - and no, I don't put fat down the sink

Chef_sarahb5, Aug 9, 10:24 am

500g mince browned with 1 chopped onion, 2 cloves garlic, 2 tsp wholeseed mustard, 2 tsp hoisin sauce, 1/4 tsp red curry paste, 1 crumbled oxo cube - add about 1/2 cup water and simmer for a couple of minutes then sprinkle over a bit of gravox/bisto to thicken. Yum. I made this the other day and its the best savoury mince I've made in 35 years!

Chef_gardie, Aug 9, 4:09 pm

How funny. Isn't it a gross story?

Chef_cookessentials, Aug 9, 4:23 pm


I'm very glad there weren't any pictures - it sounds disgusting doesn't it?

Chef_sarahb5, Aug 9, 6:04 pm

Gotta say people - made that recipe for dinner on Wednesday night (post #1) and it was delicious! Very yummy crummy full of flavour mince on toast.

Made pasties out of it last night, added a layer of spinach, potato and cheese. YUM again! And still had some to put in the freezer for another time.

Chef_kirmag, Aug 10, 10:42 am

There was a video clip! Lucky you missed it LOL

Chef_cookessentials, Aug 10, 11:24 am


Unfortunately not - it was on the news or Seven Sharp

Chef_sarahb5, Aug 10, 5:49 pm

I hope you shut your eyes? LOL. it was pretty gross. The worst thing was it had baby wipes and disposable nappies entwined in it as well.

Chef_cookessentials, Aug 11, 12:42 pm


When I read about it online it also mentioned other "pad-type" items and I don't mean iPads .

Chef_sarahb5, Aug 11, 1:50 pm

I use wild (twice) minced venison mince for my savoury mince basic recipe as per my post #9 so do not have issues with fat. If I did then I would simply strain off the fat (which is what I do if I use butter).

Chef_vtired, Aug 12, 8:21 pm

I just use mince and a can of watties just add savoury mince and make a day ahead leave in fridge then reheat up the next day

Chef_riversdale28, Aug 12, 9:18 pm

Bump for muffin2

The one in the first post of this thread is delicious. My fav I've made out of a few recipes tried.

Chef_kirmag, Jun 12, 6:17 am

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