A delicious easy classic savoury mince dish, one to add to your weekly meal rotation
I recently shared on my social media stories that I wanted to create a series of recipes that are perfect for those going flatting as that is where we are at for my eldest son, so I figured that this would be helpful for many in this stage.
Upon researching these recipes I realized that this series is actually helpful for us all! The key for me is that it is easy, reasonably priced, versatile but most of all it MUST be delicious. Life is too short for plain 2 minute noodles.
So hopefully this series is going to be helpful for many, basic delicious recipes that can be made quickly, many that freeze well using every day simple recipes.
Most of the feedback I got was to share ways to use mince, reason being that as far as meat goes this is usually the cheapest available, it is also super versatile. So this first recipe uses beef mince.
Savoury Mince is a classic recipe, super simple to make, and is not tomato based as many mince dishes are. This recipe is very flavourful, and I like to add ingredients that will enhance that savoury flavour as much as I can.
You will note I have used mushrooms, I hear you that not many young people are fans of mushrooms, but I have been hiding mushrooms in my kids mince dishes for years!
The key is to grate it on the finest side of the grater, it cooks down to nothing but it enhances the savoury flavour beautifully.
A little bit of Mum advice for all recipes, not just this one
- If you are buying ingredients for a recipe be sure that you are going to use it all up, never buy an ingredient that is a one off purchase that will be used once then thrown out 6 months later. So if you are buying an onion for this recipe for example, and only need half then either double the recipe or make up another recipe this week that uses onion
- Only buy what you need! If a recipe calls for 12 mushrooms, then you only need to buy 12, unless you know you are going to use it all up, your veggie bin does not need to be a morgue for unused fruit and vegetables inspired you decided to buy last week.
- Buy the cheapest version of what you need, for example you can buy beef stock already made up, or you can buy beef stock cubes, this can be so handy as these have a long expiration date and all you need is some boiling water to activate them.
- Don’t feel like you need to buy the well known brand of a certain item, shop for specials, in most cases the cheaper version will do just fine! If buying for example Worcestershire sauce, buy the cheapest per 100ml, it will last well and do many recipes.
- Consider doubling your recipes and freezing half in portions for another day, or another day that week. You are already preparing the ingredients, may as well use your precious time wisely!
There are plenty more tips for another day but for now, onto the recipe, I hope you love it and for some remember it fondly as it is a classic.
If you love mince recipes check out some of my favourites
Lasagne
Hoisin Mince Pork
Amazing Meatballs
Just A Mum’s Kitchen Savoury Mince Recipe
Savoury Mince
Delicious savoury mince recipe, easy and quick to make
Ingredients
- 1 Tablespoon Oil, olive, canola, vegetable etc
- 1/2 Onion, finely diced
- 2 Cloves of Garlic, crushed, finely diced or use 2 teaspoons from a jar
- 200 grams Mushrooms, approx 12, super finely grated (OPTIONAL)
- 500 grams Mince, ground beef
- 1 teaspoon Paprika
- 2 teaspoons Dried Mixed Herbs
- 1 Cup Beef Stock, 250mls
- 1 Tablespoon Tomato Paste (or 2 Tablespoons Tomato Sauce)
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Marmite (or 1 Tablespoon Soy Sauce)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1+ Cup Frozen Vegetables, pea, corn, carrots etc
- OPTIONAL
- Feel free to add some diced potato after you add the garlic, approx 1cm square pieces and cook for 4 minutes with the mushrooms and follow the rest of the instructions and ensure they are cooked through at the end of the cooking time after simmering in sauce.
Instructions
- Prepare the vegetables you wish to use first, peel and dice the 1/2 onion into small pieces and set aside
- Peel and finely dice or crush the garlic if using fresh
- Wash and finely grate the mushrooms and set aside.
- In a large frying pan add the oil over a medium to high heat and once the oil is warmed through add the diced onion and cook gently until it begins to soften, stirring often to ensure it does not burn
- Once the onion begins to become translucent reduce the heat and add the garlic, stirring often so it does not burn cook for a further minute
- Add to this the grated mushroom (and potatoes if using) and cook for 4 minutes until this has softened and reduced down
- Add the mince and increase the heat slightly and using a wooden spoon crush the mince as you cook and stir it. Brown it thoroughly so no red bits remain
- While the mince is cooking and you are stirring occasionally, prepare the sauce, in a bowl or jug add the beef stock, tomato paste, Worcestershire sauce and marmite and whisk well to combine and set aside
- Once the mince is browned add the paprika and mixed herbs and stir to coat and cook for 1 minute
- Pour over this the beef stock mixture and stir gently to combine, simmer this sauce at a low boil for approximately 4 minutes until the sauce begins to absorb and thicken
- Finally add the frozen vegetables and stir through and cook for a further 3 minutes until they are soft.
- Add the salt and pepper, stir again and serve!
- Lovely served over a creamy mashed potato, on toast or with rice or on its own.
- This recipe is just as lovely the next day on toast for brekkie!
- Freezes well, see below notes for details
- If not eating right away store in an airtight container in the fridge until ready to reheat to piping hot and serve
- Enjoy!
Notes
What sort of beef stock should I use in savoury mince?
You can use store bought premade beef stock, or you can use cubes of dried beef stock that you add a cup of boiling water to.
Should I drain the fat from my mince?
When using higher fat content mince or cooking a lot of mince at once in a frying pan you can find you end up with a lot of liquid, some of this is fat, some of it is just moisture from the cooking method. You can absolutely drain this if you wish, especially if it feels like it is too much liquid. Find yourself a container and carefully tip the pan on its edge using a large wooden spoon to hold back the mince and gently drain off most of the liquid. NEVER pour fat down the drain of the sink.
How to freeze Savoury Mince?
Allow the mince to cool for no more than 30 minutes after the dish is made, before transferring to a container with an airtight lid or a ziplock freezer bag. This will freeze for up to 3 months,
How to thaw and reheat Savoury Mince
Let the savoury mince thaw in the refrigerator overnight, then when ready reheat to piping hot in the microwave or a frying pan with a little water.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 689Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 138mgSodium: 729mgCarbohydrates: 46gFiber: 9gSugar: 16gProtein: 52g
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.
I hope you love this recipe! If you ever have questions about my recipes sing out on Facebook or Instagram, and be sure to let me know if you make it in the comments below
Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.
Happy Baking!
Anna
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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