Aussie Savoury Mince Recipe

This savoury mince recipe is the Aussie weeknight classic: browned beef mince and veg in a rich gravy flavoured with Worcestershire sauce. It’s ready in about 30 minutes.

One pot gives you a base for lots of meals. Serve it on toast, over mash, in toasties or under a potato topping for cottage pie.

What is savoury mince?

Savoury mince is mince and veg simmered in a glossy gravy. It’s like a bolognese, but with less tomato and more beefy, savoury flavour.

The key flavour is Worcestershire sauce. It’s salty, tangy and makes the gravy taste like it’s been cooking for hours.

The secret: brown the mince properly

Grey, boiled mince tastes flat. Browned mince tastes rich. Here’s how to get it right:

1. Use a wide pan and get it hot first.
2. Cook in two batches. Too much mince at once makes it steam instead of brown.
3. Press it down and leave it for a minute before breaking it up.
4. Cook the tomato paste until it darkens before adding the stock. This adds depth.

What goes into this savoury mince recipe

• Beef mince: 10 to 15% fat is best. Too lean is dry, too fatty is oily.
• Onion, carrot, celery and garlic: dice them finely so they melt into the sauce.
• Tomato paste and stock: low-sodium stock lets you control the salt.
• Worcestershire sauce: 1 tablespoon, plus more to taste.
• Peas and corn: added at the end so they stay bright.
• Optional: 1/2 teaspoon Vegemite or a splash of soy sauce for extra savoury flavour.

Savoury Mince Recipe

Recipe by Ella McKenzie

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

6

servings

Prep time

7

minutes

Cooking time

27

minutes

Calories

440

kcal

Total time

34

minutes

Classic Aussie savoury mince with properly browned beef, a quick glossy Worcestershire gravy and bright peas and corn. Freezer friendly and ready in about 30 minutes.

Ingredients

• 1 tbsp olive oil

• 800 g beef mince (10–15% fat)

• 1 brown onion, finely diced

• 2 cloves garlic, minced

• 1 medium carrot, finely diced

• 1 celery stick, finely diced

• 1 tbsp tomato paste

• 2 tsp plain flour (or 2 tsp cornflour mixed later with 2 tbsp water, for GF)

• 1½ cups (375 ml) beef stock (low sodium)

• 1 tbsp Worcestershire sauce (plus extra to taste)

• ½ tsp dried oregano or thyme

• ½ tsp fine salt (to taste) and black pepper

• Optional umami: ½ tsp Vegemite or 1 tsp soy sauce

• 1 cup frozen peas

• 1 cup frozen corn kernels

• 1 tbsp chopped parsley or chives (to finish)

• Squeeze of lemon, to taste

Directions

• Brown the mince. Heat a large, wide skillet over medium-high heat. Add oil, then half the mince. Press it into the pan and leave for 1 minute until well browned underneath. Break up and cook a further 2–3 minutes until caramelised. Transfer to a bowl and repeat with remaining mince. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
• Sauté the veg. Reduce heat to medium. Add onion, carrot and celery with a pinch of salt. Cook 4–5 minutes until soft and sweet. Add garlic for 30 seconds.
• Cook the paste & build the sauce. Stir in tomato paste; cook 60–90 seconds until it darkens. Sprinkle flour over veg and stir 30 seconds. Pour in stock gradually, scraping up browned bits. Return mince to the pan along with Worcestershire, oregano/thyme and optional Vegemite or soy.
• Simmer. Bring to a gentle simmer and cook 8–10 minutes, stirring, until glossy and slightly thickened. If using cornflour instead of flour, add the slurry now and stir 1–2 minutes to thicken.
• Finish. Stir in peas and corn; cook 2–3 minutes until heated through and bright. Taste and adjust with salt, pepper and a squeeze of lemon. Sprinkle with parsley or chives.
• Serve. Spoon over buttered toast, mashed potato or rice. Add extra Worcestershire at the table if you like.

Notes

• Gluten free: skip the flour and thicken with the cornflour slurry.
• Chicken or turkey mince: add 1 tablespoon butter with the onions for richness.
• Lentil boost: add a drained 400 g tin of brown lentils with the stock and simmer for 10 minutes. It stretches the mince further.
• Curry twist: add 1 to 2 teaspoons mild curry powder with the tomato paste.
• Pressure cooker: brown the mince and veg, add the stock, paste and Worcestershire, then cook on high pressure for 5 minutes. Quick release and stir in the peas and corn.
• Cottage pie: tip into a baking dish, top with mash and bake at 200°C for 20 minutes until golden.

8 ways to serve savoury mince

1. On toast: buttered toast with a fried egg on top.
2. Over mash: with steamed greens on the side.
3. With rice: an easy meal prep bowl.
4. Baked potatoes: topped with grated cheese and sour cream.
5. Toasties or jaffles: with a slice of cheddar.
6. Party pies: spoon into pastry cases and bake.
7. Cottage pie: under a layer of mash and baked until golden.
8. Pasta: tossed through with a splash of pasta water and parmesan.

Variations

• Budget 5 ingredient: mince, onion, frozen mixed veg, tomato paste and Worcestershire, plus stock.
• Hidden veg: stir in grated zucchini and carrot (squeezed dry) and finely chopped mushrooms.
• Mild curry: add curry powder and finish with a spoon of mango chutney.
• Chilli: add chilli flakes and soy, then top with spring onion and sesame seeds.
• Slow cooker: brown the mince and veg first, then cook on low for 4 to 6 hours. Add the peas at the end.

Savoury mince troubleshooting

• Watery: simmer with the lid off, or stir in 1 teaspoon cornflour mixed with 1 tablespoon cold water.
• Bland: add more Worcestershire, a pinch of salt and a squeeze of lemon.
• Oily: spoon off the fat after browning, or use leaner mince next time.
• Too acidic: add a pinch of sugar or a knob of butter.
• Grey mince: the pan was too crowded. Cook in smaller batches.

Make ahead and freezing

Savoury mince keeps in the fridge for 3 to 4 days, and it tastes even better the next day. Freeze it for up to 3 months in 1 cup portions.

Reheat gently on the stove with a splash of water, or in the microwave in short bursts, stirring in between.

Frequently asked questions

This savoury mince recipe is cheap, quick and works with almost any side. Make a double batch and freeze half for busy nights.

Happy cooking,
Ella x