Savoury mince recipe

It’s delicious and versatile, making it a staple in Australian homes. It’s filled with vegetables and mushrooms, making it healthy and comforting at the same time.

The perfect weeknight meal is easy, tasty, comforting, and healthy.

This is great for batch-cooking and freezing.

Warming and nostalgic.

It is incredibly versatile. You can eat it as-is or serve it in pies.

This is a classic recipe that has been passed down through the generations.

I have been making savory meat mince for many years but didn’t know it. As a child, I didn’t eat spicy meat mince, but my mother’s shepherd’s pie was delicious and simple. It’s minced in gravy with mashed potatoes on top. Then it’s crisped up in the oven. It’s the same recipe but made even more straightforward. And it has loads of vegetables.

When I was first away from home craving shepherd’s pie, I made this recipe with beef mince and served it over mashed potato. This brought back all the nostalgic feelings. This recipe is a result of my impatience. It tasted so good that I wanted to eat it immediately. I did not cook the vegetables to serve on the side but added them to the dish. I also didn’t crunch the potatoes; I just piled the meat.

This recipe has been on my mind for quite some time, but I couldn’t decide what to call it. I held it back. You may laugh, but I finally know what savory meat mince is. The only thing I did to turn my recipe into savory was added tomato paste.

What is savory, Mince?

This recipe is different from what I know. Savory meat mince is very popular in Australia, and this recipe is no exception.

This minced beef and vegetables are usually served with toast, crusty bread, over rice, or mashed potatoes. It doesn’t have to end there. You can use it as a filling for a cottage pie using store-bought pastry.

This savory beef mince can be prepared ahead of time or frozen for use in bulk cooking or meal preparation.

Ingredients that you will need

Beef mince. I use 80-90% lean mince. Avoid going too thin, as the flavor will be compromised.

Onion: Any onion will work. I use red onion, but shallots or brown ones will do.

Mushrooms You can leave them out if you do not like mushrooms.

Garlic This savory Mince only has one clove of garlic. This is a recipe I don’t think needs it, but you can add more if it makes you happy.

Flour: Plain flour (all-purpose) is needed to thicken the gravy.

Worcestershire Sauce: Adds a little extra flavor to gravy.

Beef Stock: The base of the gravy is beef stock.

Stock Cube: Add one stock cube to intensify the beefy flavor. A tablespoon of Soy Sauce is an excellent substitute if you have none.

Tomato Paste: The super-thick tomato concentrate. It adds umami, flavor, and sweetness.

Vegetables: Keep life simple – use frozen mixed vegetables. I combine peas with carrots and corn. These are already blanched and only need to be heated. They’re healthy, nutritious, and convenient.

Seasoning Salt and cracked black pepper finish this delicious beef dinner.

How to make savory Mince (step-by-step)

The recipe card below contains exact quantities and instructions.

Onions & mushrooms: Heat oil in a large pan or frying pan, and cook the onions & mushrooms until they are softened. Stir the garlic for one minute as it cooks.

Beef: Add the meat, stir, and break it up with a wooden spoon until it is browned on all sides.

The flour. Add flour and stir for two more minutes to remove the raw flour flavor.

The Gravy: Add the gravy ingredients now – Worcestershire Sauce, beef stock tomato paste, and crumbled stock cube. Stir everything together and let it thicken for 3-4 minutes.

Vegetables: Add frozen vegetables to the pan and stir. Stir in the seasonings (salt and black pepper) after cooking for about 2-3 minutes until all ingredients are hot.

It’s a quick and straightforward dinner. It takes around 20 minutes to prepare the meal, and it’s ready. Serve it with a crusty baguette or toast to keep it simple. There’s no need to add anything else. The vegetables are already there.

Tricks and tips

Use an extra-large pan. This gives the beef enough room to brown while it cooks. The pan will tend to steam or simmer if it is overfilled.

Avoid super-lean Mince. The leaner the Mince, the more flavorless it is and the drier the meat. You can remove some fat from the Mince that has a lot released before adding flour. Less fat equals less flavor so lean Mince won’t taste as good.

Prepare ahead: Read more about it in the Yield and Storage section. But savory Mince still tastes as good two days after it’s made. You can freeze half of a large batch for later use.

What to serve with savory Mince

This easy Mince is often served on toast. I prefer it over mashed potatoes. This is also delicious over rice.

Uses for Mince

Use this mince for meat pies and empanadas.

You can make a cottage or shepherd’s pie and finish it in the oven for a crispy top. Potato gems can be used as a topping for cottage pie.

Serve it in crusty rolls, sloppy Joe style.

Bake the tomatoes or capsicums after hollowing them out.

Serve over a jacket potato or baked sweet potatoes.

Top with grilled eggplant, tomato, and zucchini slices. Then add cheese. Bake until the vegetables on top are soft, and the cheese has melted.

Serve as-is with corn chips to scoop it up.

Serve with lettuce leaves in lettuce wrapping fashion.

Variations

Want to add more vegetables to the beef mince? You can easily do so. Add celery or capsicum diced to the onion when you start cooking. Add chopped green beans, cauliflower, or broccoli in small florets at the end.

Different meats: You may use minced pork, chicken, turkey, or lamb. Even the beef from sausages can be used – squeeze it out of the skins and then break it apart as the meat cooks.

You may add other flavorings such as herbs (fresh or dried), chili, or even curry powder.

Legumes: Add one tin of rinsed and drained beans or lentils.