Recipe
🍳 BREAKFAST
Mince on Toast
Savory, gravy-rich beef mince spooned over hot buttered toast, a nostalgic Kiwi breakfast and any-time comfort meal.
New Zealand · easy · serves 4
prep 10 min · cook 25 min
~521 cal · 36g protein · 35g carbs · 25g fat · 3g fiber · 6g sugars · 11g sat fat (estimated, per serving)
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Mince on toast is a nostalgic New Zealand dish, the kind of quick, thrifty meal that generations of Kiwis grew up eating for breakfast, tea, or a fast lunch. It belongs to a plain home-cooking tradition.
Beef mince is browned with onion and simmered in a savoury, gravy-rich sauce until thick, then spooned generously over hot buttered toast. Simple and cheap, it stretches a little mince into a satisfying plate.
Warm, saucy, and unpretentious, it is the definition of everyday comfort, the sort of thing made without a recipe and eaten without ceremony. For many New Zealanders it tastes of childhood kitchens and easy weeknights.
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Make it yours
✓ Naturally nut-, egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
1 lb beef mince
1 onion, diced
1 carrot, diced
1.5 cups beef
1 tbsp tomato paste
1 tbsp flour (to thicken)
1 tbsp Worcestershire sauce
8 slices toast (bread)
to cook
2 tbsp butter, for the toast
to taste salt
to taste pepper
Instructions
1
Soften the onion and carrot in a little oil, then add the mince and brown it, breaking up any clumps.
2
Stir in the flour and tomato paste, cook a minute, then pour in the stock and Worcestershire.
3
Simmer 12-15 minutes until thick and gravy-like, seasoning with salt and pepper.
4
Toast and butter the bread, spoon the hot mince over generously, and serve.
New Zealand family kitchen classic.
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🌏 While it simmers, know your destination
📍
Waikato. The pre-European gardening here was on a scale nobody expects. Around three to four thousand hectares of Horotiu loam were deliberately modified by Maori with sand and gravel hauled from borrow pits, some five hundred gardens along the Waikato and Waipa rivers, built between the sixteenth and eighteenth centuries; over two and a half thousand borrow pits have been recorded in the Waipa district alone.
🗺️
New Zealand. The pavlova is argued over with Australia and the argument has some real evidence in it: the two earliest recipes carrying the name are Canterbury ones from 1933 and 1934, while researchers trace the meringue-cream-and-fruit form itself further back to German-speaking Europe and the American Midwest. The flat white is disputed on similar terms between Sydney and Wellington.
🌍
Oceania. The staple crops here were carried on purpose. Lapita voyagers moving east from roughly three thousand years ago brought taro, yam, banana, breadfruit and coconut with them along with pigs and chickens, because most of the islands they settled had almost nothing edible growing on them. The earth oven travelled too, as umu, imu, hangi, lovo, mumu, motu and um.
The story behind this dish is up top, worth a read while the pot works.
More from New Zealand
Boil-Up with DoughboysA one-pot Māori classic: pork, kūmara, potatoes, and watercress simmered together, with dumplings dropped in at the end.
PavlovaA cloud of meringue, crisp shell, marshmallow heart, piled with cream and summer fruit. The dessert two nations claim.
Whitebait FrittersWhole translucent whitebait bound in barely any egg and fried golden, a South Island seasonal delicacy on white bread.
Browse all New Zealand recipes →
Good to know
Storing it: Thickens as it sits. Reheat with extra water or milk to loosen, and keep 2 to 3 days refrigerated.
Make it a New Zealand meal
Flat WhiteDrink
PavlovaDessert
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Cuisine
Diet
Frequently asked questions
What is Mince on Toast?
Savory, gravy-rich beef mince spooned over hot buttered toast, a nostalgic Kiwi breakfast and any-time comfort meal.
Where does Mince on Toast come from?
Mince on Toast is a New Zealand dish from Waikato, New Zealand.
Can Mince on Toast be made vegan, gluten-free, or dairy-free?
This Mince on Toast recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Mince on Toast safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Mince on Toast take to make?
About 35 minutes total (10 minutes prep, 25 minutes cooking), serving 4.
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