Savoury Mince

Name: Savoury Mince
Total time: 55 min
Yield: 4 serving
Ingredients: 500 g lamb mince; 1 teaspoon olive oil; 1 rasher Bacon; 1 brown onion; 3 garlic cloves; 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; Warm buttered toast to serve

User Reviews

5.0

9 reviews

Excellent

Total Time
55 mins
Servings
4
Calories
377 kcal
Course
Main Course
Cuisine
Australian

Savoury Mince

Zara Shaw

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

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Ingredients

Servings

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

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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.
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.

Notes

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