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Savoury Mince served with toast.
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5 from 3 votes

Savoury Mince Recipe

An easy, versatile and flavoursome dinner that's been served up for decades.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Australian, British, English, New Zealand
Servings: 4 servings
Calories: 406kcal
Author: Libby Hakim

Equipment

  • large saute or frying pan

Ingredients

  • 30 grams butter (use 2 tablespoons for savoury mince with more sauce)
  • 1 large onion, finely chopped (or 2 small onions)
  • 500 grams beef mince
  • 1 carrot (diced into small cubes)
  • 1 celery stick (diced into small cubes)
  • 1 medium potato (diced into small cubes)
  • 1 tablespoon plain flour (use 2 tablespoons for savoury mince with more sauce)
  • salt and pepper (about ¼ teaspoon of each or to taste)
  • 1 cube beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cups water (may need an extra ½-1 cup towards end of simmer)

Instructions

  • Heat butter in large pan over medium heat.
  • Add onion and cook until translucent.
  • Increase heat to high and add the beef mince. Cook, using a wooden scraper spoon to chop the mince as it cooks, until browned.
  • Add chopped carrot, celery and potato. Cook for another 3 minutes.
  • Reduce heat to medium and add flour and salt and pepper. Cook, stirring, for 30 seconds.
  • Add beef stock cube, tomato paste and Worcestershire sauce. Cook, stirring, for 30 seconds.
  • Add water and bring to a simmer, stirring well, until mixture starts to thicken. Continue to simmer for 15 minutes in total, stirring occasionally. Add extra ½-1 cup of water if mixture starts to dry out (it should be cooking in a small amount of gravy/sauce).
  • Serve immediately with rice, mashed potato or on hot buttered toast.

Notes

Storing: You can store leftovers, covered, in the fridge for 2 days.
Freezing: Store in an airtight container in the freezer for up to 3 months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Ingredient notes:
  • I recommend premium quality beef mince but you could substitute any type of mince meat – lamb, chicken or whatever you have on hand.
  • I use butter but you could use olive oil or vegetable oil instead.
  • I prefer savoury mince with potato, carrot and celery, but you could use any vegetables. Peas, capsicum and corn are other popular choices. Whatever you use, make sure it adds up to 2 cups of cubed vegetables.
Tips:
  • Top up with water if necessary as it simmers to prevent it drying out.
  • For savoury mince with extra sauce/gravy, use double the amounts of butter and flour.

Nutrition

Calories: 406kcal | Carbohydrates: 8g | Protein: 22g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 105mg | Sodium: 238mg | Potassium: 522mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2805IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg