Savoury Mince
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This savoury mince is a simple beef mince recipe cooked in a rich savoury sauce with onions, garlic, stock and frozen vegetables, then served over fluffy rice. It’s ideal for busy weeknights, freezer prep or getting ahead for lunches during the week. note - ingredients can be approximate
Equipment
- Rice Cooker, optional
Ingredients
- 1 tablespoon olive oil
- 1 kg (2 lb) lean beef mince, see note 1
- 2 onions
- 4 cloves garlic
- ¼ cup tomato paste
- 250 ml (1 cup) beef stock, see note 2
- 2 tablespoon worcestershire
- 500 g (3 cups) frozen mixed veg, see note 3
- 500 g (2 ½ cups) rice, yields ~ 8 cups
- Salt and pepper, to taste
Instructions
Preparing
- Dice 2 onions and finely mince 4 cloves garlic.
- Cook 500 g (2 ½ cups) rice according to packet instructions or your preferences.
Cooking
- Heat a large pan over medium-high heat and add 1 tbsp olive oil. Add diced 2 onions and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden. Add 4 cloves garlic in the final 30 seconds and cook until fragrant.
- Add 1 kg (2 lb) lean beef mince and cook for 5–7 minutes, breaking it up with a spoon, until browned and no pink remains. Let it sit briefly between stirs so the mince colours properly.
- Stir through ¼ cup tomato paste and cook for 1 minute to deepen the flavour and remove the raw edge.
- Pour in 250 ml (1 cup) beef stock and 2 tbsp worcestershire. Stir well, scraping up any browned bits from the pan. Simmer for 8–10 minutes until slightly thickened and reduced. Note - If cooking longer, I recommend adding extra stock so it can reduce more.
- Add 500 g (3 cups) frozen mixed veg and cook for 5 minutes until hot through and tender. If meal prepping, you can turn the heat off slightly earlier as the vegetables will continue to soften when reheated.
- Taste and adjust Salt and pepper if needed. Serve over the cooked rice or portion into containers for meal prep.
Notes
Note 1 - Lean beef mince
Lean beef mince keeps the recipe lighter and prevents excess grease in your meal prep containers. If using regular mince, drain off extra fat after browning.
Note 2 - Beef stock
Use a good quality beef stock with fewer fillers for better flavour. Homemade stock also works well.
The amount I've recommended is for a quick cook. If you're planning on letting it simmer for longer, consider adding more.
Note 3 - Frozen veg
Frozen veg keeps this budget friendly and quick, but you can swap in chopped fresh vegetables you need to use up.
Serve with:
Nutritional information based on rice but could also serve on toast, over pasta or potatoes or with extra veggies.
Storage
Store in airtight containers in the fridge for up to 4 days once fully cooled.
Reheating
Microwave for 2–3 minutes, stirring halfway through, with a splash of water if the rice or mince looks dry.
Freezing
Freeze for up to 3 months; for best texture, freeze the savoury mince separately and make fresh rice or freeze rice portions separately.
Nutrition
Calories: 482kcalCarbohydrates: 64gProtein: 35gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 78mgSodium: 299mgPotassium: 859mgFiber: 4gSugar: 3gVitamin A: 3303IUVitamin C: 11mgCalcium: 63mgIron: 5mg
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