Food has always been more than just fuel for much-loved Kiwi entertainers Jools and Lynda Topp. Lynda's mince on toast recipe is a hit with the local farming community in Staveley.
Ingredients
| 1 Tbsp | Butter |
| 2 cloves | Garlic, crushed |
| 1 kg | Beef mince, ideally not prime mince as it's too lean (Main) |
| 1 | Onion, chopped |
| 2 | Carrots, peeled and diced |
| 1 | Parsnip, peeled and diced |
| 3 | Potatoes, medium, peeled and diced |
| 100 g | Tomato paste, use up to 140g to taste (Lynda uses Leggo's garlic and herb-flavoured paste) |
| 100 ml | Dark soy sauce, or 80ml depending on taste |
| 10 ml | Smoked paprika, or Mariano's Smoky Paprika Vinegar Salsa |
| 10 ml | Balsamic reduction |
| 1 Ltr | Chicken stock |
| 100 g | Frozen peas |
| 12 | Toast bread slices, of your choice (Main) |
| 1 bunch | Parsley, chopped (optional) |
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Directions
- In a large pot, cook the butter until it starts to foam and brown slightly. Add garlic and mince and brown the meat until moisture has reduced.
- Add diced vegetables, tomato paste, soy sauce, Mariano's salsa or smoked paprika, balsamic reduction and chicken stock. Bring to the boil and turn heat down, simmering for 40 minutes.
- Allow to cool, mash until vegetables are absorbed into mince and ideally refrigerate overnight.
- Reheat in a pot and add frozen peas to cook in the bubbling mince mixture for two minutes.
- Serve on toast, sprinkled with chopped parsley.
