Savoury Mince on Toast — Chef Ian’s Modern Take on a Classic
Kitchen Confidence Bonus Recipe
If you grew up in Australia, there’s a good chance savoury mince was on the table at least once a week. It was cheap, it fed everyone, and it was the sort of meal you could stretch without anyone complaining.
But let’s be honest… a lot of old-school savoury mince relied on shortcuts that delivered salt and thickness, not flavour.
This is my modern Underground version — still nostalgic, still comforting, but cleaner and far more delicious. The big upgrade is swapping the old-school powdered gravy vibe for Bone Roasters Veal Jus, which gives you depth and richness without heaviness. Then we lean into a couple of smart flavour builders — a little curry warmth and a smoky BBQ hit — and suddenly this “simple mince” becomes something you can serve proudly.
Best part? It’s not just for toast. This is one of those base recipes you can spin a dozen ways: jacket potatoes, pasta bake, pie filling, nachos, toasted sandwiches, or a quick rice bowl.
Recipe
Serves
4 (or 2 with excellent leftovers)
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 500g beef mince
- 500g frozen mixed vegetables
- 1 brown onion, small dice
- 2 cloves garlic, crushed
- 30g curry powder
- 25ml vegetable oil
- 50ml smoky BBQ sauce
- 50ml Bone Roasters Veal Jus
- Olsson Red Gum Smoked Salt, to taste
- Spice Lab Mélange Peppercorns, to taste
Method / Instructions
- Build the flavour base
Heat a wok or large pan over medium-high heat. Add the vegetable oil, then sauté the onion for 2–3 minutes until it starts to soften. Add garlic and curry powder and cook for 30–60 seconds until fragrant. - Brown the mince properly
Add the beef mince and break it up. Cook until browned and no longer wet — you want colour here, not grey mince. - Add the “depth” and the “gloss”
Stir through the Bone Roasters Veal Jus and smoky BBQ sauce. - Veg in, simmer down
Add frozen mixed vegetables. Reduce to a gentle simmer and cook for about 10 minutes, stirring occasionally. - Season to finish
Taste, then season with Olsson Red Gum Smoked Salt and Spice Lab Mélange Peppercorns.
Plating / Serving Notes
- Classic: Pile onto hot buttered toast.
- Upgrade: Toasted sourdough + a soft fried egg on top.
- Family style: Serve in bowls with rice, mash, or over baked potatoes.
- Entertaining hack: Use as a vol-au-vent filling or spoon into pastry cases for a retro canapè moment.
Chef Tips / Skills Video Ideas (2–3 min)
- Bloom your spices: Curry powder needs a short fry in oil to wake up the aromatics.
- Brown means flavour: Don’t rush the mince — colour is where the “meaty” taste comes from.
- Jus = clean depth: Veal jus gives richness without relying on salty thickeners.
- Taste at the end: Seasoning too early can trick you — reduce first, then adjust.
Optional Variations / Make-Ahead Hack
- Pie night: Cool, then use as pie filling with puff pastry.
- Pasta bake: Stir through cooked pasta, top with cheese, bake until golden.
- Mex-ish twist: Add a spoon of Drunken Sailor Smokey Tomato Relish + a squeeze of lime.
- Heat lovers: Add Saucy Wench Green Sambal or chilli flakes at the end.
- Make-ahead: This gets better after 24 hours. Cook, cool fast, refrigerate — then reheat gently.
Skill Focus / Techniques
- Blooming ground spices for deeper flavour
- Browning mince for colour and savoury depth
- Using jus/stock products to build “slow-cooked” flavour fast
- Finishing with seasoning and reduction for the right consistency
Food Safety Tip
If not eating immediately, cool to below 5°C within 2 hours.
- Keeps in the fridge up to 5 days
- Freezes well up to 3 months
Final Thought from Chef Ian
Savoury mince is comfort food royalty — but it doesn’t need to taste like it came from a packet. Build flavour in layers, use a proper jus for depth, and you’ve got a weeknight classic that still feels like home… just sharper, richer, and a whole lot more “Underground.”
Chef Ian
