Blended Savoury Mince on Toast

PREP TIME: 15 Min

COOK TIME: 35 Min

SERVES: 6

1 celery stick, finely chopped
1 zucchini, grated
1 medium carrot, grated
1 tablespoon flour, optional*
500g 50/50 Meadow Mushrooms & beef mince blend
1 cup tomato puree*
1 cup frozen peas, optional
2 tablespoons olive oil
1 onion, finely chopped
1-2 garlic cloves, crushed
1-2 teaspoons curry powder

Method

1. Heat the oil in a frying pan and cook the onion, garlic, curry powder, celery, zucchini and carrot with a sprinkle of salt, over a medium heat for 5 minutes. If you are using beef stock instead of tomato puree, add the flour now and cook for 2-3 minutes.
2. Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the pan with the mince, raise the heat a little, and cook, stirring occasionally for 10 minutes.
3. Stir in the tomato puree or beef stock. Bring to a simmer and cook for 20 minutes stirring in the peas in the last 5 minutes if using. Season to taste.
4. Serve on toast, rice or mash.

Top Tips

*You can substitute tomato puree with 2 teaspoons beef stock concentrate mixed with half a cup of water. Plus add 1 tablespoon of flour at the end of step 1 to thicken your mince.

Makes a great filling for easy mince pies in the toastie maker, with or without cheese.

Top with mash and cheese for a winter warming cottage pie

MADE WITH