Savourymince Recipes

SAVOURY MINCE

Steps:

• Heat oil in a large saucepan, then add onion, celery and carrot and sauté for 5 minutes, or until softened. Add garlic and cook, stirring, for 30 seconds.
• Add beef mince / ground beef and cook, breaking up with a spatula or wooden spoon, for 8-10 minutes until browned.
• Add flour and stir through, then add in potato, beef stock, Worcestershire sauce, tomato paste and season with salt and pepper and stir to combine. Bring to boil, then reduce to a simmer, stirring occasionally, for 15 minutes or until potato has cooked and sauce is thickened. If the liquid evaporates too quickly before the potato cooks through, add a little more stock to the saucepan.
• Stir in peas and cook for 2-3 minutes until tender. Serve on top of toast, rice or a baked potato.

SAVOURY MINCE

Steps:

• In a heavy-based pot, fry the lamb mince over medium high heat (adding 1 tsp of olive oil if needed) until it is very well browned and any moisture has evaporated and there is some brown colour in the bottom of the pot. Remove any excess fat.
• Add chopped bacon and chopped onion to the pot with the mince and continue to fry until the onion has softened. Then add tomato paste and crushed garlic and fry for a further 30 seconds.
• Add red wine to the pot and bring to simmer, scraping up any flavour spots from the bottom.
• Add beef stock and tinned cherry tomatoes then use a potato masher to carefully crush the tomatoes in the pot.
• Then add ground cinnamon, allspice, dried oregano, worcestershire sauce & salt then bring to a simmer. Simmer uncovered for 15 minutes.
• Stir in frozen peas, carrot and corn mixture. Continue to simmer for 3-5 mins or until vegetables are soft.
• Combine corn flour with enough cool tap water to make a thin paste, then stir gradually into the simmering mince mixture until you reach your desired consistency. Serve with warm buttered toast.

SAVOURY BEEF MINCE

Steps:

• Heat the olive oil in a large, deep frying pan
• Add the onions and fry gently on a medium heat until soft
• Add the garlic and celery and cook for a couple of minutes
• Add the meat, breaking it up and browning it
• Add the carrots, chick peas, stock and passata
• Add the worcester sauce and herbs
• Add the bay leaves
• Bring back to the boil and turn down the heat to a slow simmer
• Cook for about 25 minutes
• Serve with mashed potato, baked potato or rice and a vegetable or two

SAVOURY MINCE THREE WAYS

Steps:

• In a large saucepan or pot heat the olive oil over a medium to high heat. Add the diced onion, carrot and crushed garlic. Sauté for a bout 5 minutes until the vegetables have started to soften.
• Add the ground beef/ beef mince and continue to cook whilst stirring until all the meat has been browned off.
• Add the Worcestershire sauce, mustard, soy sauce, stock and tomato paste. Give it a good stir and simmer over a medium heat for 15-20 minutes. Stirring occasionally.
• Melt the butter either in the microwave or on the stovetop, and stir in the flour to form a thick paste. Add to the beef mixture and stir well. Remove from heat and stir for a couple of minutes until the sauce has thickened up nicely.

SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole and fry the chopped onions and garlic until soft.
• 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.
• 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.
• Stir in the frozen mixed vegetables and cook for 6-8 minutes until the vegetables are tender. Serve with roast potatoes or mash.

EASY SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole dish or saute pan that has a tightly fitting lid. Add the onion and cook for a fry for a few minutes, then add the garlic and cook for another minute or so, until starting to turn golden.
• Add the mince to the onion to cook. It's best to do this in stages so that the mince has enough room in the pan to fry, rather than steam. Cook until all the meat is browned and there is no liquid left in the pan.
• Add the flour and stir in. Continue to cook, stirring all the time. Make sure nothing sticks to the bottom of the pan and burns.
• Add herbs, tomato puree and beef stock, together with wine and yeast/beef extract/ soy sauce / Worcestershire sauce if used. Stir briefly, and bring to a gentle simmer.
• Turn the heat right down and cover with the lid. The dish should be on a very gentle simmer. Leave for 20 minutes.
• After 20 minutes, it should be dark and glossy, with a rich, thick gravy. Add the frozen vegetables and cook for a further 5-8 minutes.
• Serve with potatoes, rice, pasta or on toast as a sloppy joe. Or allow to cool and freeze.

SAVOURY MINCE

Steps:

• Heat oil in a large frying pan over medium-high heat.
• Cook onion, carrot and garlic for 5 minutes or until soft.
• Add mince, cook and stir for 5 minutes or until browned.
• Sprinkle gravy powder over mince mixture, cook and stir for 1 minute.
• Pour in the stock, stir. Bring to the boil.
• Reduce heat to low and simmer uncovered for 10 minutes until the sauce has thickened.
• Add worcestershire sauce, peas and corn, stir through and simmer for 3 minutes.
• Season with salt and pepper. Serve.

SAVOURY MINCE CURRY

Steps:

• In a large saucepan on medium to high heat, add the onion and garlic and cook until translucent.
• Add the mince to the saucepan, breaking up any lumps with a spatula, and stirring until it is browned.
• Add the tomato paste, passata, stock/broth, curry powder, soy sauce and salt. Stir to mix in and cook on medium for 2 minutes.
• Add the frozen mixed veges and cook for another 5 minutes on medium.
• Keep uncovered and let simmer on low for 15 minutes to let the flavours develop and become richer.
• Stir with a spoon and remove from stovetop. Serve with hot buttered toast, mashed potato, brown rice, or cous cous.

SAVOURY MINCE

Steps:

• Heat butter or oil in a large pan, add onion and garlic.
• Sauté until onion is transparent.
• Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
• Drain fat or liquid residue.
• Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
• Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
• Slowly add the water to the mince mixture stirring all the time.
• Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
• If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
• Serve on buttered toast or with rice or mashed potatoes and steam vegetables.

SAVOURY MINCE PIES

Steps:

• To make the pastry, put the flour in a bowl and season with a pinch of salt. Rub in the butter and lard or vegetable shortening with your fingers, then add the egg. Cut this in with a knife, then add just enough chilled water to make a dough - about 2tbsp. Lightly knead until it comes together into a dough, then shape into a ball and wrap in clingfilm. Chill for half an hour while you make the filling. Fry the onion and carrot in the oil on a gentle heat until soft and starting to brown. Turn up the heat and add the beef. Brown the meat, then sprinkle in the flour and stir to mix it in. Add the beef stock, tomato purée or ketchup and Worcestershire sauce and season. Simmer, stirring regularly, until the gravy has thickened. Remove the pan from the heat and leave to cool. Preheat the oven to 200°C/fan 180°C/gas 6. Divide the pastry into 2 pieces, one slightly larger than the other. Roll out the larger piece on a floured surface, and cut out 12 circles about 9cm (3½in) in diameter. Use these to line a 12-hole fairy cake tin. Press the pastry circles down gently to make sure they fit the holes. Add a heaped dessertspoon of filling to each pie case, leaving room for it to expand slightly. Roll out the other piece of pastry and cut out slightly smaller rounds. Brush the border of the filled pastry with water, then press the top piece on, creating a slight dome. Press the edges together and crimp if you like. Cut 2 small slits in the top of each pie and brush with beaten egg. Bake for 20-25 minutes, until crisp, golden and slightly risen.