This versatile and simple savoury mince recipe is ready in 35 minutes and is a great batch cook recipe and freezes well. Rich with tomatoes and vegetables, it’s a delicious family friendly recipe for beef mince that you can serve with toast, potatoes, pasta or rice; or make into lasagne, or pies.
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Why we love this recipe
- Easy to make
- Savoury beef mince is such a versatile recipe, it can be turned into pies, chilli con carne, lasagna, or eaten on it’s own!
- One pot meal.
- A great meal prep recipe – keep in the fridge enjoy for the next 3 days.
- Good for batch cooking – this mince freezes well.
- Kid friendly recipe, and good for fussy eaters too (see my recipe tips below)
Ingredients Notes
- Minced Beef – lean minced beef, the best you can buy. You can use lamb mince instead.
- Onion – red or brown.
- Tomatoes – tinned/canned diced tomatoes. Use plum tomatoes and break them up with a spoon once they’re in the pan. Some savoury mince recipes don’t add tomatoes, but I love using them as they make the mince red rather than brown, and adds another vegetable in to the recipe.
- Herbs – dried oregano, you can also use dried rosemary or Italian seasoning.
- Vegetables – carrots and celery. You can also add peas, capsicum/red pepper, zucchini/courgette, corn, mushrooms, whatever you and your family like!
- Worcestershire sauce – I use this savoury English sauce in so many dishes. If you don’t have it, add a splash of soy sauce, or leave out altogether.
How to make this recipe
(For full recipe see the recipe card below)
- Add the diced onion and oil to a pan.
- Cook the onion until softened.
- Add diced carrot and celery.
- Cook until soft.
- Add garlic and tomato puree/paste.
- Add beef mince.
- Cook until browned, breaking up with a spoon.
- Add tomatoes and spices and simmer for 15 minutes.
FAQ
What is savoury mince made of?
Onion, celery and carrots are softened before beef mince is browned and then tomatoes and herbs and spices are added before it is simmered until thick and delicious.
What can you eat with savoury mince?
A slice of toast, jacket potatoes, crispy Parmentier potatoes, Duchess potatoes, pasta or rice
What can I add to mince for flavour?
Dried herbs, onions and garlic, Worcestershire sauce. I also like to add fresh herbs such as thyme and oregano before serving
My Recipe Tips
- Cook the onion, celery and carrot slowly for maximum flavour.
- Brown the beef mince before adding the tomatoes – this adds flavour to your mince.
- Fussy eaters – grated the carrot and vegetables, or place in a food processor and chop until fine. Add to the recipe as normal.
Recipe Ideas for this savoury beef mince
- Turn it into chili con carne – add a pinch of chilli powder and a tin of cooked kidney beans.
- Lasagna – layer the cooked mince with lasagna pasta sheets and béchamel, sprinkle with cheese and bake at 180˚C / 356˚F for 40-50 minutes until cooked through.
- Top with a sheet of puff pastry and turn into into a mince pie.
- Heat and serve with spaghetti for a quick spaghetti bolognese – sprinkle with a little grated cheese and serve with garlic bread.
Storage
- Fridge: Store the mince covered in the fridge for up to 3 days.
- Freezer: Freeze the mince for up to 3 months.
More easy dinner recipes
Savoury Mince
Author: Robyn
This versatile and simple savoury mince recipe is ready in 35 minutes and is a family friendly dinner that can be batch cooked and frozen for those busy nights when you don't feel like cooking.
Ingredients
- 1 tbsp Olive Oil
- 500 g Minced Beef
- 1 Onion roughly chopped
- 2 cloves Garlic crushed
- 1 tbsp Tomato Puree/Paste
- 2 Carrots finely diced
- 1 stick Celery finely diced
- 1 tin Chopped Tomatoes
- 1 tsp Dried Oregano
- 1 Bay Leaf
- 250 ml Stock Chicken or Vegetable (1 cup)
- ¼ tsp Worcestershire Sauce
- Salt
- Black Pepper
Instructions
- Cook onion in oil over a medium heat for 3-4 minutes until soft.
- Add carrots and celery and cook, covered for 5-7 minutes.
- Stir in garlic and tomato paste/puree and stir for 1 minute before adding the beef mince.
- Turn the heat up slightly and cook 4-5 minutes, stirring to break up the mince until the beef is browned.
- Add the tin of tomatoes, dried oregano, bay leaf, stock, Worcestershire sauce and season with salt and pepper.
- Bring to a boil, turn the heat down and simmer covered for 15 minutes.
- After 15 minutes it should have thickened and the vegetables are tender.
Notes
Minced Beef – lean minced beef, the best you can buy. You can use lamb mince instead. Brown the beef mince before adding the tomatoes – this adds flavour to your mince.
Onion – red or brown onions.
Tomatoes – tinned/canned diced tomatoes. You can use tinned plum tomatoes and break them up with a spoon once they’re in the pan.
Herbs – as well as or instead of dried oregano, you can also use dried rosemary or Italian seasoning.
Vegetables – In addition to carrots and celery you can also add peas, capsicum/red pepper, zucchini/courgette, corn, mushrooms to the mince. Making for fussy eaters – grated the carrot and vegetables, or place in a food processor and chop until fine. Add to the recipe as normal.
Worcestershire sauce – I use this savoury English sauce in so many dishes. If you are unable to get Worcestershire sauce, use a splash of soy sauce or leave out altogether.
Storage: Keep in the fridge for up to 3 days, freeze for up to 3 months.
Recipe Ideas for savoury mince:
- Chilli con carne – add a pinch of chilli powder and a tin of cooked kidney beans.
- Lasagna – layer the cooked mince with lasagna pasta sheets and béchamel, sprinkle with cheese and bake at 180˚C / 356˚F for 40-50 minutes until cooked through.
- Pie – Spoon into a baking dish, top with a sheet of puff pastry bake.
- Quick spaghetti bolognese – serve on cooked spaghetti, sprinkle with a little grated cheese and serve with garlic bread.
Nutrition
Calories: 384kcalCarbohydrates: 8gProtein: 22gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 89mgSodium: 400mgPotassium: 558mgFiber: 2gSugar: 4gVitamin A: 5346IUVitamin C: 6mgCalcium: 56mgIron: 3mg
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G V says
Oh – I love this recipe!!
Robyn says
Thankyou – It’s such a useful recipe to have! 🙂