Savoury Mince - A Quick & Easy Family Favourite!

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.

My new favourite is to use this mince recipe to top a baked jacket potato. Delicious!

What is savory mince made of?

Savoury mince uses browned mince simmered with frozen vegetables for an easy, budget friendly weeknight dinner!

I also think that the versatility of a good savoury mince recipe is a key selling point, which is why it has been a weeknight staple in lots of Aussie homes over the years.

I have chosen lamb mince to make this a rich, full flavoured mince recipe that the whole family will love the taste of!

Why you will love savoury mince

• Cheap and budget friendly.
• Easy to make and fuss free.
• Can be served in heaps of different ways.

What you need to make savoury mince

• 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
• corn flour to thicken
• buttered toast to serve

*Please see the recipe card below for exact quantities and detailed instructions

How to make savoury mince

1. Brown the lamb mince well.
2. Add chopped bacon and onion to the pot with the mince and continue to fry until the onion has softened.
3. Add tomato paste and garlic, and fry for a further 30 seconds.
4. Add red wine to the pot and bring to simmer, scraping up any flavour spots from the bottom of the pot.
5. Add beef stock and a tin of cherry tomatoes, then use a potato masher to crush the tomatoes.
6. Then add cinnamon, allspice, oregano, worcestershire sauce & salt then bring to a simmer. Simmer for 15 minutes.
7. Stir in frozen vegetables. Continue to simmer for 3-5 mins or until veg is soft. Thicken with a little corn flour.
8. Serve with buttered toast.

Top tips

• I like my savoury mince to be full of flavour, and the best way to achieve this is 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 taste which is why I chose it for this recipe. Feel free to use minced beef if you prefer.
• 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.

How do you thicken Savoury Mince?

Gradually add a thin paste of corn flour and water and simmer until thickened.

Variations

• Not keen on lamb? Substitute with beef mince instead.
• Add sliced mushrooms, celery or green beans.
• Any leftover cooked vegetables from the fridge can be added in at the end.

Serving suggestions

• With some creamy mashed potato.
• Spooned over rice.
• On top of warm buttered toast.
• Split open a baked jacket potato, mix in some cheese (see this baked potato recipe for directions) then top with the mince.
• Stir through pasta.

Freezing tips

This recipe is perfect for batch cooking!

Once the mixture is cooled, spoon two servings into a ziplock bag. Squeeze out as much air as you can, then seal and flatten before labelling and storing in the freezer.

Why two servings? Because it's much faster to defrost two skinny packs of mince than one fat one!

Other recipes you may like

My easy Lamb Mince Pie - a rich and hearty family pie using lamb mince.

Lamb Gravy Recipe - a rich lamb gravy that can be made with or without pan drippings. A fast and easy sauce for lamb dishes of any kind!

📖 Recipe

Savoury Mince

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Savoury mince uses browned mince simmered with frozen vegetables for an easy, budget friendly weeknight dinner!

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Total Time: 55 minutes minutes

Serving: 4

Calories: 377kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 500 g lamb mince ground lamb
• 1 teaspoon olive oil if needed
• 1 rasher bacon roughly chopped
• 1 brown onion roughly chopped
• 3 garlic cloves crushed
• 2 tablespoon tomato paste
• 125 ml dry red wine
• 1 400g tin cherry tomatoes
• 250 ml beef stock
• ¼ teaspoon ground cinnamon
• ½ teaspoon allspice
• 1½ teaspoon dried oregano
• 1 tablespoon worcestershire sauce
• ¾ teaspoon fine salt
• 1½ cups frozen peas, corn & carrot mix
• 1 tablespoon corn flour + enough cool tap water to make a thin paste
• Warm buttered toast to serve

Instructions

• In a heavy-based pot, fry the lamb mince over medium high heat (adding 1 teaspoon 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.
  500 g lamb mince

  1 teaspoon olive oil
• 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.
  1 rasher bacon

  1 brown onion

  2 tablespoon tomato paste

  3 garlic cloves
• Add red wine to the pot and bring to simmer, scraping up any flavour spots from the bottom.
  125 ml dry red wine
• Add beef stock and tinned cherry tomatoes then use a potato masher to carefully crush the tomatoes in the pot.
  250 ml beef stock

  1 400g tin cherry tomatoes
• Then add ground cinnamon, allspice, dried oregano, worcestershire sauce & salt then bring to a simmer. Simmer uncovered for 15 minutes.
  ¼ teaspoon ground cinnamon

  ½ teaspoon allspice

  ¾ teaspoon fine salt

  1½ teaspoon dried oregano

  1 tablespoon worcestershire sauce
• Stir in frozen peas, carrot and corn mixture. Continue to simmer for 3-5 mins or until vegetables are soft.
  1½ cups frozen peas, corn & carrot mix
• 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.
  1 tablespoon corn flour

  Warm buttered toast to serve

Notes

• I like my savoury mince to be full of flavour, and the best way to achieve this is 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 taste which is why I chose it for this recipe. Feel free to use minced beef if you prefer.
• 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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*