You just can’t beat a great savoury mince recipe in winter right?
This is one of our family’s most favourite and EASY dinner recipes that is a regular on the meal plan – especially in winter. Dave’s been whipping this mince up for years and I’m stoked I was finally able to get the recipe out of his head so I could make it too – and share it with you of course! We add heaps of veges to our mince but add or detract as you like, it’s so yummy our kids don’t seem to mind all the healthy bits!
This mince recipe is super versatile so you can mix it up at mealtime; serve on toast or ciabatta buns. over pasta, in tortillas, cold on a salad, add leftovers to a pizza base or in a toasted sandwich, add to scrambled eggs for a protein packed breakfast………the possibilities are endless!
Why not make a double batch and keep it in the freezer for those can’t-be-bothered nights we all have or add it to your meal plan for Junk Free June?
Savoury Mince Recipe
1 tbsp oil
1 1/2 tsp crushed garlic
1/2 medium onion
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/4 capsicum, finely chopped
3/4 cup frozen peas, pre-cooked in microwave
3/4 cup frozen corn, pre-cooked in microwave
1 courgette, finely chopped
5 button mushrooms, chopped
2 cups beef stock
1 1/2 tbsp Worcestershire sauce
1 tbsp tomato sauce
1 1/2 tbsp cornflour approx.
Salt and Pepper to taste
Heat oil in pan, brown and drain mince. Add chopped celery, carrot, capsicum and onions, cook until onions are clear.
Add pre-cooked peas and corn, followed by beef stock. Add mushrooms and courgette, Worcestershire sauce and tomato sauce.
Bring to boil whilst stirring, turn down heat and let simmer for 10 minutes.
Add salt and pepper to taste and cornflour until your sauce is the perfect thickness.
Serve with pasta or on toast with cheese and hot sauce.