It is a weeknight, the fridge is nearly empty, and you need dinner on the table in twenty minutes. This easy savoury mince recipe is exactly what that night calls for.
Made with beef mince (ground beef), frozen vegetables, beef stock and a few everyday seasonings, it is filling, affordable and works with almost anything you have on hand to serve it with.
What makes this savoury mince so flavourful
This is not a tomato-based mince dish. That is the first thing people notice, and it is what sets it apart from a bolognese or a basic mince and veg. The flavour here is deep and savoury, built on beef stock, Worcestershire sauce and a grated mushroom trick that I have been using for years.
The mushrooms go in on the finest side of the grater. They cook down to absolutely nothing so even the most committed mushroom-hater will never know they are there, but they add a richness and savoury depth that really lifts the mince. I have been hiding them in my kids’ dinner for years and nobody has ever complained.
Why I always keep beef mince in the freezer
Ground beef mince is one of the most affordable proteins you can buy. It thaws quickly, cooks fast, and works across so many different meals. For anyone cooking on a budget, whether you are feeding a family or just starting out in your own place, mince is the ingredient that will carry you through the week more than almost anything else.
This recipe came out of a series I started when my eldest son moved into a flat. I wanted to put together meals that were cheap, easy, and actually worth eating.
How to keep this meal budget-friendly
The recipe itself is already one of the cheaper meals you can make, but a few habits will stretch your grocery budget even further across the week.
Buy only what you need for the recipe. If it calls for half an onion, either double the batch or plan another meal that week that uses the other half. Your vegetable drawer should not become a graveyard for good intentions.
Choose the cheaper version of pantry staples where you can. Use stock cubes rather than premade stock to keep costs down and avoid waste. Worcestershire sauce is also one of those pantry staples that lasts for ages and adds a huge amount of flavour for very little cost.
Double the batch and freeze half. You are already doing the prep, so you may as well cook twice the amount. Portion it into containers once it has cooled, freeze for up to three months, and future you will be very grateful!
What to serve with savoury mince
This is one of those dinners that works with almost anything you have on hand, which is part of why it is so useful on a busy night.
On rice is probably the most common way we serve it. The sauce soaks in beautifully and makes it a proper filling dinner.
On toast is the classic New Zealand version and still one of the best. Use thick bread and make sure the mince is saucy enough to soak in slightly.
On mashed potato turns it into full comfort food. The sauce running into the mash is hard to beat.
With pasta works well too, especially short pasta shapes that hold the mince nicely.
With bread rolls on the side is perfect for relaxed family dinners or feeding people at different times.
Should I drain the fat from the mince?
If you are using a higher fat content mince or cooking a large batch, you may end up with quite a bit of liquid in the pan. Some of it is fat, some of it is just moisture from the cooking process. You can drain it if it feels like too much.
Tip the pan slightly on its edge, use a large wooden spoon to hold the mince back, and carefully pour off most of the liquid into a container. Never pour fat down the sink drain.
If you are using a leaner mince this is usually not necessary.
How to freeze and reheat savoury mince
Let the mince cool for no more than 30 minutes before transferring it to an airtight container or zip-lock freezer bag. It will keep in the freezer for up to three months.
To reheat, thaw it overnight in the fridge and then warm it through in the microwave or in a frying pan with a small splash of water to loosen it up. Make sure it is piping hot all the way through before serving.
Frequently asked questions
Can I use ground lamb or pork mince instead of beef? Yes. Lamb mince works particularly well here and gives the dish a slightly richer flavour. Pork mince is milder but still works with the same seasonings.
Can I use fresh vegetables instead of frozen? Absolutely. Diced carrot, celery, zucchini (courgette) and capsicum (bell pepper) all work well. Just add them in after the onion and give them a few extra minutes to soften before adding the stock.
Can I make this ahead of time? Yes and it actually tastes better the next day. The flavours develop overnight. Make it the evening before, store it in the fridge, and reheat it when you are ready.
Can I add extra vegetables to bulk it out further? Yes. Grated carrot, frozen peas, and diced courgette are the easiest additions. They cook into the mince without changing the flavour much and make the meal go further.
What if I do not have Worcestershire sauce? Soy sauce works as a substitute in the same quantity and gives a similar depth of flavour. It is worth keeping Worcestershire sauce in the pantry though as it lasts well.
Can I make this in the slow cooker? Yes. Brown the mince first, then transfer everything to the slow cooker and cook on low for four to five hours. The texture will be slightly softer but the flavour is excellent.
More mince recipes worth trying
If easy mince dinners are your thing, these are a few more family favourites worth adding to the meal plan.
Lasagne is perfect for a slower weekend cook when you want something rich, comforting and guaranteed to feed a crowd.
Hoisin Minced Pork takes mince in a completely different direction with a sticky savoury sauce that is especially good served over rice.
Amazing Meatballs have been one of the most popular recipes on the blog for years and are always a good option when you want something a little different with mince.
Slow Cooker Beef Chilli Nachos are rich, hearty and full of flavour after cooking low and slow all day. Perfect for feeding hungry people.
Easy Slow Cooker Lasagne is the shortcut version of a classic. Brown the mince first, then let the slow cooker do the rest of the work.
Savoury Mince
Savoury Mince is a simple, hearty dinner made with everyday ingredients that’s reliable, filling, and perfect for an easy family meal.
Ingredients
- 1 Tablespoon Oil – olive oil, canola oil, vegetable oil or similar
- ½ Onion, finely diced
- 2 Cloves Garlic, crushed or finely diced (or 2 teaspoons minced garlic from a jar)
- 200 g Mushrooms, about 12 medium, very finely grated (optional)
- 500 g Beef Mince (Ground Beef)
- 1 teaspoon Paprika
- 2 teaspoons Dried Mixed Herbs
- 1 Cup Beef Stock, 250 ml
- 1 Tablespoon Tomato Paste (or 2 Tablespoons Tomato Sauce/Ketchup)
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Marmite (or 1 Tablespoon Soy Sauce)
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1–1½ Cups Frozen Mixed Vegetables – peas, corn, carrots or similar
Optional
- Add 1–2 diced potatoes after cooking the garlic if you would like to make the meal go further. Cut into approximately 1 cm pieces and cook with the mushrooms for 4 minutes before continuing with the recipe. Ensure the potatoes are tender before serving.
Instructions
- Prepare the vegetables first. Finely dice the onion and crush or finely dice the garlic if using fresh. Wash and very finely grate the mushrooms.
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook gently until softened and beginning to turn translucent, stirring often.
- Reduce the heat slightly and add the garlic. Cook for 1 minute, stirring so it does not catch.
- Add the grated mushrooms (and diced potatoes if using) and cook for 4 minutes until softened and reduced down.
- Add the beef mince (ground beef) and increase the heat slightly. Break the mince up with a wooden spoon as it cooks, stirring occasionally, until fully browned with no pink remaining.
- While the mince cooks, prepare the sauce. In a bowl or jug whisk together the beef stock, tomato paste, Worcestershire sauce and Marmite until well combined.
- Once the mince is browned, add the paprika and mixed herbs and cook for 1 minute, stirring well.
- Pour over the stock mixture and stir gently to combine. Simmer at a gentle bubble for approximately 4 minutes until the sauce begins to thicken slightly.
- Add the frozen vegetables and cook for a further 3 minutes until heated through and tender.
- Season with the salt and black pepper, stir once more and serve.
- Serve over creamy mashed potato, rice, toast or with bread rolls on the side.
- Leftovers reheat beautifully and are excellent the next day on toast.
- Store leftovers in an airtight container in the fridge, or this freezes well, and reheat until piping hot before serving.
Notes
Grated mushroom melts into the sauce and adds richness without making the dish taste like mushrooms.
What sort of beef stock should I use?
Either premade beef stock or stock cubes dissolved in boiling water work well here. Stock cubes are often the more budget-friendly option and add plenty of flavour.
Should I drain the fat from the mince?
If you are using a higher fat mince or cooking a large batch, you may notice extra liquid in the pan. Some is fat and some is moisture released during cooking. If it feels excessive, carefully drain most of it off using a spoon to hold the mince back. Never pour fat down the sink.
How to freeze savoury mince
Allow the savoury mince to cool slightly before transferring to airtight containers or freezer bags. Freeze for up to 3 months.
How to thaw and reheat savoury mince
Thaw overnight in the fridge, then reheat in the microwave or a frying pan with a small splash of water until piping hot throughout.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 406Total Fat 25gSaturated Fat 9gUnsaturated Fat 17gCholesterol 111mgSodium 549mgCarbohydrates 8gFiber 2gSugar 3gProtein 37g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
If you make this savoury mince, I would love to hear what you served it with. It is one of those recipes that every family seems to make a little differently.
And if easy, budget-friendly dinners are your thing, there are plenty more simple family meals here on the blog using everyday ingredients and pantry staples.
Heather Gilmore says
I made this recipe for visiting relatives. The recipe was doubled and I thought I would freeze what was left over. Nothing was left to freeze after being absolutely enjoyed by all. It’s a winner for the future!
justamumnz says
That’s so lovely to hear thank you