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Make this mince on toast recipe, then check out our stuffed marrow, deep fried meatballs and more beef mince recipes.

The Pelican has been part of the community of Notting Hill since 1872 – and this busy pub is at its pinnacle right now. Chef Owen Kenworthy's menu is all that's good about modern British cooking, showing a clear respect for suppliers who produce the best ingredients using regenerative farming methods. In addition to the recipes featured here, recommendations include raw beef with gentleman's relish, lobster and monkfish pie, and ginger parkin and custard. And amazing chips. thepelicanw11.com

Ingredients

  • 50g beef dripping, plus extra for the toast
  • 400g onions, finely diced
  • 500g beef mince (15-20% fat)
  • 6 garlic cloves, finely sliced
  • 1 tbsp tomato purée
  • 300ml red wine
  • 500ml good-quality beef stock
  • 1 tbsp thyme leaves
  • 4 small slices of sourdough
  • 60g mature cheddar

Method

  • STEP 1

    Put the beef dripping in a large, wide frying pan over a medium heat. Once hot, cook the onions over a low heat for 18-20 mins or until soft and slightly caramelised.

  • STEP 2

    Remove the onions, leaving as much of the fat in the pan as possible. Add the beef, gently frying for 10-12 mins and stirring only occasionally, until there's no moisture and the meat is brown. Return the onions and add the garlic along with the tomato puree, frying for a further 2 mins, then add the wine, increasing to a medium-high heat and reducing until there is almost no liquid left. Add the stock with the thyme, bring to the boil, then lower the heat and simmer for 55-60 mins or until the meat is velvety.

  • STEP 3

    Toast the sourdough, brush with the remaining melted dripping, and serve heaped with the mince and cheddar grated on top.

Discover more beef mince recipes

Plate filled with grilled meat patties, sliced tomato and flatbread

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