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mince and vegetables in a blue saucepan with slices of toast on the side

Savoury Mince

Savoury Mince - this is a rich, full flavoured savoury mince recipe that the whole family will enjoy for an easy weeknight dinner!
Course Main Course
Cuisine Australian
Total Time 55 minutes
Servings 4
Calories 377kcal
Author Lee-Ann Grace | Chef Not Required


  • 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
  • tsp dried oregano
  • 1 tbsp worcestershire sauce
  • cups frozen peas, corn & carrot mix
  • 1 tbsp cornflour + enough cool tap water to make a thin paste
  • Warm buttered toast to serve


  • 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.


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


Calories: 377kcal