Savoury Mince

This simple savoury mince recipe is ready in 35 minutes and is a great batch cook recipe that 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, pies or empañadas.

Like my Mexican beef mince and quick hoisin beef noodles, this easy minced beef recipe is one I make regularly for my family. Not only is this savoury beef mince a one pot recipe, but it is so versatile! I love to make a big batch and freeze in portions for an easy family dinners on busy nights, turning it into pies, chilli con carne, lasagna or, for the easiest dinner, spooned on to a slice of hot butter toast!

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Ingredients Notes

Please scroll down to the recipe card at the end of the post for ingredient quantities.

• Minced Beef – I recommend using lean minced beef, the best you can buy. If you use a fatty mince, drain the fat off before adding the tomatoes. You can use lamb mince instead.
• Onion – brown onion, or substitute with a red onion.
• Tomatoes – tinned/canned diced tomatoes. Or, if using plum tomatoes, 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 –  I like to use dried oregano, however you can use dried rosemary or Italian seasoning instead.
• Vegetables – I’ve kept it simple with 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.
• Stock – I like to use chicken or vegetable stock, but you can also use beef stock if you prefer.

How to make this savoury mince recipe

(For full detailed recipe please scroll down to the recipe card at the end of the post)

1. Cook the vegetables: Cook the onion over a medium heat until softened. Add the carrot, celery and thyme to the pan and cook until the vegetables are soft. TIP: Cooking the vegetables slowly adds extra flavour to the mince. Add garlic and tomato puree / paste.
2. Add the minced beef: Turn the heat up and add the beef mince. Break it up with a spoon, until the beef is browned. TIP: Browning the beef adds extra flavour.

5. Add tomatoes, stock, bay leaf, dried oregano, Worcestershire sauce (optional), salt and pepper and simmer for 15 minutes until the sauce has thickened and the vegetables are tender.

FAQ

My Recipe Tips

• Serving to fussy eaters – grated the carrot and vegetables, or place in a food processor and chop until fine. Add to the recipe as normal.

Serving Ideas For Savoury Mince

• On toast – a classic mince dish! Toast a slice of bread then spoon savoury mince over the top and enjoy for an easy dinner, or breakfast.
• 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.
• Minced beef pie – Top with a sheet of puff pastry or homemade shortcrust pastry, or top with mashed potato to make a cottage pie.
• Sloppy joes – Spoon in to bread buns (especially useful when camping), or into a jacket potato.
• Spaghetti Bolognese – Heat and serve with spaghetti, sprinkle with a little grated cheese and serve with garlic bread.

Storage / Leftovers

• Fridge: Store leftovers in a covered container in the fridge for up to 3 days.
  • How to reheat leftovers minced beef: Place in a saucepan over a medium high heat and gently heat, stirring occasionally, until heated through. If the beef is looking a little dry, add a splash of boiling water from the kettle.
• Freezer: Cool completely before portioning out and placing in bags or containers. Freeze for up to 3 months. Defrost in the fridge overnight.

Variations

• Potatoes: add 400g / 14 oz potatoes, diced to 1cm / 0.4 inch cube and add when you add the tomatoes and stock. Check they are tender before removing from the heat – they may take 20 minutes to cook rather than 15.
• Frozen vegetables: you can use 120g / 1 c of frozen peas and corn, or peas, corn and carrot as well as or instead of the carrots in the recipe. Add them 5 minutes before the end.

More easy beef dinner recipes