Easy Savoury Mince Recipe
This easy and versatile savoury mince recipe is perfect for batch cooking and freezing. Enjoy it with various sides or turn it into bolognese, chilli, or minced beef pie. A family favourite for over 50 years!
Servings 4
Calories 429kcal
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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
- 3 tablespoon Tomato Puree (Tomato Paste)
- 1 teaspoon Marmite or use a splash of Worcestershire Sauce or vegemite
- 200 g Frozen Mixed Vegetables
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Heat the oil in a shallow casserole and fry the chopped onions and garlic until soft.1 tablespoon Olive Oil, 1 Onion, 2 Garlic cloves
- Stir through the dried Italian herbs then turn up the heat and add the beef mince. Break up the mince with a wooden spoon and continue to stir until the mince changes colour.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. Simmer for 15 minutes on a low heat, stirring occasionally.2 tablespoon Plain Flour (All-purpose Flour), 450 ml Beef Stock, 3 tablespoon Tomato Puree (Tomato Paste), 1 teaspoon Marmite
- Stir in the frozen mixed vegetables, season, and cook for 6-8 minutes until the vegetables are tender. Serve with roast potatoes or mash.200 g Frozen Mixed Vegetables, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
Video
Notes
- Use lean beef mince (under 12% fat) for best results.
- You can swap beef for lamb, pork, or Quorn mince for a vegetarian option.
- Frozen veg works well, but fresh vegetables like mushrooms, courgette, peppers, or sweetcorn are great too.
- Browning the mince before adding liquids improves flavour and texture.
- Adjust seasoning to taste and add a splash of Worcestershire sauce or Marmite for extra depth.
- For a thicker gravy, add a cornflour slurry or thickening granules.
- This recipe is perfect for batch cooking and freezing — store in the fridge for up to 3 days or freeze for up to 3 months.
Nutritional Information (Approximate)
Calories: 429kcal | Carbohydrates: 15g | Protein: 27g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 379mg | Potassium: 786mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2601IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 4mg
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