This easy savoury mince recipe combines tender minced beef and mixed vegetables in a rich, thick gravy flavoured with beef stock, tomato purée and a little Marmite.
It's an old-fashioned British family dinner made in one pan and ready in just 40 minutes. Serve it with creamy mashed potatoes, roast potatoes, rice, pasta, toast or a baked potato for a simple and filling weeknight meal. Prefer a hands-off version? Try my slow cooker mince and dumplings, with rich beef gravy and fluffy homemade suet dumplings.
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A Quick Look At The Recipe - Old Fashioned Savoury Mince
Savoury mince is one of those simple family dinners I come back to again and again. I wanted this version to taste rich and comforting, with a thick gravy rather than a tomato-based sauce, while still being quick enough for a busy weeknight. Beth (Effortless Foodie)
🕒 Ready In: 40 minutes
👪 Serves: 4
🍽 Calories: 429 per serving
🥣 Main Ingredients: Minced Beef, Onion, Garlic, Beef Stock, Tomato Paste, Frozen Vegetables, Marmite
📖 Dietary Info: Good source of protein and fibre, freezer-friendly
👌 Why this recipe? I've tested the quantities carefully to get a rich, thick gravy that coats the mince without being stodgy or watery. My version also uses frozen vegetables to keep prep to a minimum and a little Marmite for extra savoury depth - a combination that's become a firm favourite in our house.
Summarise & Save This Content On
Unlike bolognese, savoury mince has a thick, gravy-based sauce rather than a tomato sauce.
I use frozen vegetables for convenience and a little Marmite for extra savoury depth, and after testing different amounts of stock and flour, I've found the right balance for a rich gravy that perfectly coats the mince.
Looking for more easy minced beef recipes? Try my traditional South African bobotie, cottage pie, and easy lasagne next!
Jump to:
- A Quick Look At The Recipe - Old Fashioned Savoury Mince
- What is savoury mince
- Why you'll love this savoury mince recipe!
- 5* Reader reviews
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to make savoury mince
- How thick should savoury mince be?
- Beth's top tips
- Serving suggestions
- Storage
- Savoury mince FAQs
- Troubleshooting guide
- More beef mince recipes
- Recipe
- 💬 Comments
What is savoury mince
Savoury mince is a traditional family meal made by cooking minced beef, onion and vegetables in a thick, seasoned beef gravy.
It's popular in Britain, Australia and New Zealand and is usually served with mashed potatoes, toast, rice, chips or a baked potato.
Savoury mince is different from bolognese because it contains much less tomato and has a thicker, gravy-style sauce rather than an Italian tomato sauce.
It can also be used as a filling for cottage pie, minced beef pie, pasties or giant Yorkshire puddings.
Why you'll love this savoury mince recipe!
- Quick and easy: The savoury mince is ready in 40 minutes and requires very little preparation.
- One-pan meal: Everything is cooked in one large frying pan or shallow casserole.
- Family-friendly: It is mild, comforting and easy to adapt for children.
- Budget-friendly: Minced beef, frozen vegetables and store-cupboard ingredients make it an economical family dinner.
- Freezer-friendly: Make a double batch and freeze half for another day.
- Versatile: Serve it with potatoes, rice, pasta, toast or Yorkshire puddings.
- Great for leftovers: Turn any remaining mince into cottage pie, chilli, lasagne or a savoury minced beef pie.
5* Reader reviews
This is the best savory mince I have ever eaten. I've made it about 10 times!! My family reckon they could eat it every night. It's quick and easy to make and so tasty. Very hearty and healthy as well as comforting on a cold night.⭐⭐⭐⭐⭐ Lyn
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Minced Beef (Ground Beef) - I use lean beef mince, ideally containing around 10-12% fat. This gives the mince plenty of flavour without making the finished gravy greasy. You can also make this recipe with lamb mince, pork mince or turkey mince for a delicious variation.
Olive Oil - Used for frying the onion and browning the beef. Any neutral cooking oil, such as vegetable or sunflower oil, will also work.
Onion - One finely chopped onion forms the flavour base of the gravy. A red onion can be used for a slightly sweeter flavour.
Garlic - Two cloves of fresh garlic add plenty of savoury flavour. Garlic paste or frozen chopped garlic are convenient alternatives.
Dried Italian Herbs - Add subtle herby flavour to the gravy. You can substitute with dried thyme or a mixture of thyme, oregano and rosemary.
Plain Flour (All-Purpose Flour) - Thickens the beef stock to create a rich, smooth gravy. For a gluten-free version, use a cornflour (cornstarch) slurry instead.
Beef Stock (Beef Broth) - Creates a rich, savoury gravy. Vegetable or chicken stock can be used if you prefer a lighter flavour.
Tomato Purée (Tomato Paste) - Adds colour, richness and depth without making the dish taste like a tomato-based sauce. Cook it for a minute before adding the stock to bring out its sweetness.
Marmite - My secret ingredient for an extra-rich, savoury gravy. It doesn't make the mince taste of Marmite, but simply enhances the beef flavour. Vegemite or 1-2 tablespoons of Worcestershire sauce make excellent substitutes.
Frozen Mixed Vegetables - I use a frozen mix of peas, carrots, sweetcorn and green beans for convenience. They're added towards the end of cooking so they stay colourful and retain their texture.
Salt & Black Pepper - Season to taste before serving. Taste first, as both the beef stock and Marmite can already add plenty of seasoning.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Change the protein - swap beef mince for lamb, pork or chicken mince for a richer flavour, or make it vegetarian by using Quorn mince or another meat-free alternative. You could also try this pork bolognese recipe, another quick and easy mince recipe for busy weeknights!
- Spice it up - add a pinch of chilli powder or some chilli flakes for a bit of heat. For a quick and easy chilli con carne, stir in a can of kidney beans in chilli sauce.
- Sauce variations - stir in a tin of chopped tomatoes or tomato purée to enrich the sauce even more.
- Herb swaps - swap dried herbs for fresh ones - thyme, rosemary, or parsley work well.
- Slow cooker option - make this a set-and-forget meal by cooking it in a slow cooker for 6 hours on low - it develops even more flavour over a few hours.
Make it even better!
Add More Protein
• Use 750g (1½ lb) lean beef mince instead of 500g (+10-12g protein per serving).
• Stir in 200g (7 oz) cooked green or brown lentils (+4g protein and +4g fibre per serving).
• Add 200g (7 oz) kidney beans or butter beans (+3-4g protein and +4-5g fibre per serving).
Add More Fibre
• Add 200g (7 oz) mushrooms, finely chopped (+1g fibre per serving).
• Double the frozen mixed vegetables (+2-3g fibre per serving).
• Serve with brown rice or a jacket potato with the skin on.
Add Healthy Fats
• Top with ½ sliced avocado (+10g healthy fats).
• Sprinkle with 1 tablespoon pumpkin or sunflower seeds for healthy fats.
Add More Veg
• Stir through a handful of baby spinach just before serving until wilted.
• Add diced mushrooms, celery, courgette (zucchini) or peppers with the onion
How to make savoury mince
One: Heat the oil in a large, wide frying pan or shallow casserole over a medium heat.
Add the finely chopped onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cook for a further minute.
Do not allow the garlic to burn, as this can make the gravy taste bitter.
Two: Stir through the dried Italian herbs then turn up the heat and add the beef mince.
Spread the mince across the pan and leave it undisturbed for 1-2 minutes before breaking it up with a wooden spoon.
Cook for 5-7 minutes until no pink remains and the meat has developed some browned edges.
Using a wide pan helps the mince brown rather than steam. If the pan is overcrowded, cook the beef in two batches.
Three: Stir in the flour and cook for a minute, before adding the tomato puree, beef stock, and marmite.
Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for approximately 15 minutes.
Four: Stir in the frozen mixed vegetables and cook for a further 6-8 minutes until the vegetables are tender and piping hot.
Taste the savoury mince and add salt and black pepper as needed.
Allow it to stand for five minutes before serving. The gravy will continue to thicken slightly as it rests.
How thick should savoury mince be?
The gravy should be thick enough to coat the minced beef and vegetables without becoming dry or stodgy. When you drag a wooden spoon across the bottom of the pan, the gravy should briefly leave a clear trail before flowing back into place. It will thicken slightly as it cools, so remove it from the heat when it is just a little looser than your preferred final consistency.
Beth's top tips
- Opt for good quality lean beef mince. Aim for less than 12% fat.
- Use a wide frying pan or shallow casserole so the mince browns instead of steaming.
- Cook the flour for one minute before adding the stock so the gravy does not taste floury.
- Simmer the gravy uncovered so excess liquid can evaporate. Let the finished mince rest for five minutes before serving.
- Taste before adding extra salt because beef stock (beef broth) and Marmite can both be salty. If using very lean mince, add an extra teaspoon of oil if the pan looks dry.
- Make the savoury mince a day ahead if possible, as the flavour becomes even richer after chilling and reheating.
Serving suggestions
Serve the savoury beef mince with crispy polenta roast potatoes, creamy mashed potato, roast sweet potato, rice or pasta, with a side of vegetables such as cauliflower, roast courgettes, broccoli, corn on the cob, or garlic green beans.
Home-baked focaccia or air fryer garlic bread can be used for mopping up the thick beef gravy-style sauce.
I've also served it in a giant Yorkshire pudding before, which the kids really liked, and even topped it with puff pastry to make a minced beef pie.
Leftovers could be used to make easy lasagne or cottage pie, spoon it through cheesy pasta, or use it as a topping for jacket potatoes.
Storage
Store - Allow the savoury mince to cool, then transfer it to an airtight container. Refrigerate it within two hours and keep it in the fridge for up to three days.
Reheat - Reheat the mince in a saucepan over a medium-low heat until piping hot throughout. Add a splash of stock or water if the gravy has become very thick in the fridge. It can also be reheated in the microwave. Stir it halfway through heating to ensure it warms evenly. Only reheat leftovers once.
Freeze - Place the cooled savoury mince in a freezer-safe container and freeze for up to three months. For convenience, divide it into individual or family-sized portions before freezing. Defrost it overnight in the fridge, then reheat until piping hot.
Savoury mince FAQs
Savoury mince is cooked in a thick beef gravy and usually contains only a small amount of tomato purée. Bolognese is an Italian-style tomato-based meat sauce that is usually served with pasta. Savoury mince is more commonly served with mashed potatoes, toast, rice or Yorkshire puddings.
Yes. Leave it out or replace it with Worcestershire sauce, Bovril or a small splash of soy sauce. The flavour will be slightly different, but the recipe will still work.
Yes. Leave out the flour and make the recipe as directed.
Once the mince has simmered, stir in a small amount of gravy granules until the sauce reaches your preferred thickness.
Remember that gravy granules can be salty, so taste before adding extra seasoning.
Yes. Finely diced carrots and celery should be added with the onion so they have time to soften. Fresh peas, sweetcorn or green beans can be added towards the end of cooking.
Beef mince containing around 10-12% fat provides a good balance of flavour and tenderness without making the gravy overly greasy.
Very lean mince can also be used, but it may need a little additional oil.
Troubleshooting guide
Problem: Why is my savoury mince watery?
Fix: Savoury mince can become watery if the pan is overcrowded, the beef is steamed rather than browned, too much stock is added or the frozen vegetables are cooked for too long. Simmer the mince uncovered for a few extra minutes, stirring occasionally, until the liquid reduces.
Problem: Why is my savoury mince too thick?
Fix: Add a splash of hot beef stock or boiling water and stir until the gravy reaches the right consistency.
Problem: Why does the gravy taste floury?
Fix: The flour may not have been cooked for long enough before the stock was added. Always stir the flour into the mince and cook it for a full minute before gradually adding the liquid.
Problem: Lack of flavour
Fix: Boost taste with more Marmite, Worcestershire sauce, soy sauce, or a little balsamic vinegar. Adding fresh herbs like parsley, thyme, or rosemary at the end brightens the dish.
Problem: Vegetables overcooked or mushy
Fix: Add frozen veg towards the end of cooking. Dice fresh veg evenly so they cook at the same rate.
More beef mince recipes
Minced beef is an affordable and versatile ingredient that can be used in family dinners, pasta dishes, pies and batch-cooking recipes.
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Recipe
Easy Savoury Mince Recipe
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Equipment
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 2 Garlic cloves peeled and finely chopped
- 500 g Minced Beef (Ground Beef) use lean mince
- 2 teaspoon Dried Italian Herbs or use dried thyme
- 2 tablespoon Plain Flour (All-purpose Flour)
- 450 ml Beef Stock (Broth)
- 3 tablespoon Tomato Puree (Tomato Paste)
- 1 teaspoon Marmite or use Worcestershire Sauce or vegemite
- 200 g Frozen Mixed Vegetables
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Heat the oil in a large, wide frying pan or shallow casserole over a medium heat. Add the finely chopped onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cook for a further minute. Do not allow the garlic to burn, as this can make the gravy taste bitter.1 tablespoon Olive Oil, 1 Onion, 2 Garlic cloves
- Stir through the dried Italian herbs. Then increase the heat to medium-high and add the beef mince. Spread the mince across the pan and leave it undisturbed for 1-2 minutes before breaking it up with a wooden spoon. Cook for 5-7 minutes until no pink remains and the meat has developed some browned edges. Using a wide pan helps the mince brown rather than steam. If the pan is overcrowded, cook the beef in two batches.2 teaspoon Dried Italian Herbs, 500 g Minced Beef (Ground Beef)
- Stir in the flour and cook for a minute, before adding the tomato puree, beef stock and marmite. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for approximately 15 minutes.2 tablespoon Plain Flour (All-purpose Flour), 450 ml Beef Stock (Broth), 3 tablespoon Tomato Puree (Tomato Paste), 1 teaspoon Marmite
- Stir in the frozen mixed vegetables and cook for a further 6-8 minutes until the vegetables are tender and piping hot. Taste the savoury mince and add salt and black pepper as needed. Allow it to stand for five minutes before serving. The gravy will continue to thicken slightly as it rests.200 g Frozen Mixed Vegetables, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
Video
Notes
- Brown the mince well before adding the other ingredients for the richest flavour.
- Cook the flour for 1 minute before adding the stock to avoid a floury-tasting gravy.
- Add the beef stock gradually, stirring constantly, for a smooth, lump-free gravy.
- Stir in the frozen vegetables during the last 6-8 minutes so they keep their colour and texture.
- Marmite adds depth and richness but doesn't make the dish taste of Marmite. Substitute with Worcestershire sauce or Bovril if preferred.
- If the gravy is too thick, stir in a splash of hot beef stock or water. If it's too thin, simmer uncovered for a few extra minutes.
- This recipe freezes well for up to 3 months, making it ideal for batch cooking.
- Leftover savoury mince is delicious used as the filling for cottage pie, savoury pies or jacket potatoes.
Barbara Hudson says
Great easy and tasty easy mince recipe. Thank you
Michael Johnson says
I tried this method and it worked flawlessly. Thanks!
Luyanda MAVUYA says
Very simple tastey ground beef mince recipe. Than you!
Beth Sachs says
So glad you enjoyed the recipe!
Dean says
Thank you Beth, great recipe. I had my own method for savoury mince, but fussy family eaters didn't like. Tried your recipe and instant hit! I now cook once per fortnight and also include some hidden frozen spinach. I'm from Australia and use Promite, which similar to Marmite.
Beth Sachs says
Hi Dean. So glad it's a hit with the family!
Jayne says
So tasty and so easy, had to use Worcestershire instead of Marmite. Highly recommend, thank you.