Savoury Mince – this is a rich, full flavoured savoury mince recipe that the whole family will enjoy for an easy weeknight dinner!
Hi everyone! Today’s recipe is for a traditional, home-style favourite here in Australia – savoury mince! Whether you serve it as savoury mince on toast, or maybe with rice or creamy mashed potatoes it’s a quick and easy family dinner idea. Mince on toast is the first thing that comes to mind, but my new favourite is to use the mince to top a baked jacket potato. So Good.
I think that the versatility of a good savoury mince recipe is its key selling point, which is why it has been a weeknight staple in lots of Aussie homes over the years.
Ingredients you will need for this recipe
- lamb mince (ground lamb)
- brown onion
- olive oil
- bacon
- garlic
- beef stock
- tomato paste
- tinned cherry tomatoes
- salt
- allspice
- cinnamon
- oregano
- red wine
- worcestershire sauce
- frozen peas, corn & carrot mix
- cornflour to thicken
- buttered toast to serve
*Please see the recipe card below for exact quantities and detailed instructions
How to make savoury mince
- Brown the lamb mince well.
- Add chopped bacon and onion to the pot with the mince and continue to fry until the onion has softened.
- Add tomato paste and 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 of the pot.
- Add beef stock and a tin of cherry tomatoes, then use a potato masher to crush the tomatoes.
- Then add cinnamon, allspice, oregano, worchestershire sauce & salt then bring to a simmer. Simmer for 15 minutes.
- Stir in frozen peas, carrot and corn mixture. Continue to simmer for 3-5 mins or until veg is soft. Thicken with a little cornflour.
- Serve with buttered toast.
My top tips for making this recipe
- I like my savoury mince to be full of flavour, and I achieve this by browning the lamb mince really well, which in turn gives you a nice flavour base in the bottom of the pot – this is gold! Colour = flavour! You don’t want to burn your mince, but you want it to be a nice dark colour.
- Most often savoury mince is made with beef mince, but for me lamb has a much deeper, richer flavour which is why I chose it for this recipe.
- Adding bacon also builds the flavour, and because we are adding it to the pot with the already cooked mince it adds to the yummy brown bits at the bottom of the pot.
- You could also use this savoury mince recipe as a base for adding or substituting other ingredients like maybe mushrooms, celery or beans. Or you could add in any leftover cooked veg you have in the fridge to heat through right at the end.
- What to serve with savoury mince? So many things…
- creamy mashed potato
- rice
- warm buttered toast
- split open a baked jacket potato, mix in some cheese (see this recipe for directions) then spoon over the savoury mince
- stir through pasta
- To freeze this recipe I take a 2 serving portion (quicker to defrost) and place in a ziplock plastic bag. Squeeze out as much air as you can and flatten out before labelling and storing in the freezer.
Other recipes you may like
My easy Lamb Mince Pie – a rich and hearty family pie using lamb mince.
Savoury Mince
Savoury Mince - this is a rich, full flavoured savoury mince recipe that the whole family will enjoy for an easy weeknight dinner!
Servings: 4
Ingredients
- 500 g lamb mince ground lamb
- 1 tsp olive oil if needed
- 1 rasher bacon roughly chopped
- 1 brown onion roughly chopped
- 3 garlic cloves crushed
- 2 tbsp tomato paste
- ½ cup dry red wine
- 1 400g tin cherry tomatoes
- 1 cup beef stock
- ¼ tsp ground cinnamon
- ½ tsp allspice
- ¾ tsp fine salt
- 1½ tsp dried oregano
- 1 tbsp worcestershire sauce
- 1½ cups frozen peas, corn & carrot mix
- 1 tbsp cornflour + enough cool tap water to make a thin paste
- Warm buttered toast to serve
Instructions
- In a heavy-based pot, fry the lamb mince (500g) 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 (1 rasher) and chopped onion (1) to the pot with the mince and continue to fry until the onion has softened. Then add tomato paste (2 tbsp) and crushed garlic (3 cloves) and fry for a further 30 seconds.
- Add red wine (½ cup) to the pot and bring to simmer, scraping up any flavour spots from the bottom.
- Add beef stock (1 cup) and tinned cherry tomatoes (1 x 400g) then use a potato masher to carefully crush the tomatoes in the pot.
- Then add ground cinnamon (¼ tsp), allspice (½ tsp), dried oregano (1½ tsp), worcestershire sauce (1 tbsp) & fine salt (¾ tsp) then bring to a simmer. Simmer uncovered for 15 minutes.
- Stir in frozen peas, carrot and corn mixture (1½ cups). Continue to simmer for 3-5 mins or until vegetables are soft.
- Combine cornflour (1 tbsp) with enough cool tap water to make a thin paste, then add gradually to mince mixture until you reach your desired consistency. Serve with warm buttered toast.
Notes
- I like my savoury mince to be full of flavour, and I achieve this by browning the lamb mince really well, which in turn gives you a nice flavour base in the bottom of the pot - this is gold! Colour = flavour! You don't want to burn your mince, but you want it to be a nice dark colour.
- Most often savoury mince is made with beef mince, but for me lamb has a much deeper, richer flavour which is why I chose it for this recipe.
- Adding bacon also builds the flavour, and because we are adding it to the pot with the already cooked mince it adds to the yummy brown bits at the bottom of the pot.
- You could also use this savoury mince recipe as a base for adding or substituting other ingredients like maybe mushrooms, celery or beans. Or you could add in any leftover cooked veg you have in the fridge to heat through right at the end.
- What to serve with savoury mince? So many things...
- creamy mashed potato
- rice
- warm buttered toast
- split open a baked jacket potato, mix in some cheese (see this recipe for directions) then spoon over the savoury mince
- stir through pasta
- To freeze this recipe I take a 2 serving portion (quicker to defrost) and place in a ziplock plastic bag. Squeeze out as much air as you can and flatten out before labelling and storing in the freezer.
