Easy Savoury Mince Recipe

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 tbsp 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 tsp 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 tbsp Plain Flour (All-purpose Flour), 450 ml Beef Stock (Broth), 3 tbsp Tomato Puree (Tomato Paste), 1 tsp 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 tsp Salt, ¼ tsp Black Pepper