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, frozen vegetables, beef stock and a few everyday seasonings, it is super filling and works with whatever 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 to the mince that you just cannot get any other way. 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
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. Worcestershire sauce is Worcestershire sauce regardless of brand, and the budget version will last you through many recipes. Same goes for beef stock cubes over premade stock. They have a long shelf life, cost less, and all you need is boiling water.
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 recipes that works with almost anything you have in the kitchen, which is part of why it is so useful on a busy night.
On rice is the most common way we have it. White rice soaks up the sauce beautifully and makes it a proper filling dinner.
On toast is the classic NZ way and one of the best! Use thick bread and make sure the mince is saucy enough to soak in slightly.
On mashed potato is what I would call the comfort food version. The sauce runs into the mash and it is very hard to stop eating.
With pasta works well if rice and toast are not your thing. A short pasta like penne or rigatoni holds the mince well.
With bread rolls on the side is what we do when we want something a bit more relaxed, especially if the kids are eating 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 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, though the result will be slightly different. It is worth keeping Worcestershire sauce in the pantry though as it lasts well and gets used in a lot of recipes.
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
Lasagne is the one to make when you want something a bit more of a project on the weekend. It uses similar flavours to this mince and is worth the extra effort.
Hoisin Minced Pork takes mince in a completely different direction with a sticky, Asian-inspired sauce. It is quick and very good on rice.
Amazing Meatballs if you want to do something a little different with your mince this week. These have been on the blog for years and are still one of the most visited recipes.
Slow Cooker Beef Chilli Nachos cooked low and slow to develop a gorgeous rich flavour, this chilli nacho topping is divine!
Easy Slow Cooker Lasagne is a lovely cheats version of your favourite dinner, brown the mince then let the slow cooker do the cooking for you.
If you are looking for beef mince dinner ideas, this is a good place to start
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, 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 393Total Fat 22gSaturated Fat 8gUnsaturated Fat 14gCholesterol 113mgSodium 552mgCarbohydrates 8gFiber 3gSugar 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 try it let me know in the comments what you served it with and whether the mushroom trick fooled anyone at your table.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
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