Holly's Homestead — Recipe
Savoury Mince
A rich, homely mince with plenty of homegrown vegetables
DIFFICULTY Easy
COURSE Main
CUISINE Australian
COURSE Main
CUISINE Australian
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Heat a large, deep frying pan or pot over medium heat. Add the carrot, onion and garlic and cook for 5 minutes until softened.
- Add the mince, breaking it up with a wooden spoon, and cook for about 10 minutes until browned all over and no pink remains.
- Stir in the mushrooms and cook for 3 minutes until they release their moisture and start to colour.
- Sprinkle over the flour and stir in the tomato paste, then cook for 1 minute so the flour loses its raw taste.
- Pour in the beef stock, then add the thyme, bay leaves, Worcestershire sauce and Vegemite. Stir well, scraping up anything stuck to the base of the pan.
- Add the corn and peas, bring to a simmer and cook for 15 minutes, stirring now and then, until thick and glossy. Remove the bay leaves before serving.
- Serve over rice, mashed potato or buttered toast.
03Notes & substitutions
- Very lean mince can stick - add a splash of olive oil with the onion if the pan looks dry. Mince with a little fat browns better and tastes richer.
- Frozen peas and corn go in straight from the freezer, no thawing needed.
- Bulk it out with a grated zucchini, a handful of lentils or a diced potato to stretch it further.
- Use lamb, pork or chicken mince instead of beef for a different flavour.
- The Vegemite is not noticeable as a flavour - it just adds savoury depth. Leave it out if you prefer.
- Use it as a base for pies, jacket potatoes, pasta, or stuffed capsicums.
04Common mistakes
- Crowding the pan — too much mince at once steams instead of browns, and it loses the deep flavour; use the widest pan you have, or brown in two batches.
- Skipping the flour and paste step — cooking them for a minute removes the raw taste and thickens the sauce properly; going straight to the stock leaves it thin.
- Not scraping the base of the pan — the browned bits stuck to the bottom carry a lot of flavour; stirring them into the stock builds the gravy.
- Over-salting early — the stock, Worcestershire sauce and Vegemite are all salty; taste at the end before adding any.
05Storage & leftovers
Fridge
Airtight container, up to 3 days.
Freezer
Freezes well for up to 3 months, in portions.
Reheating
Gently on the stovetop with a splash of water or stock, or in the microwave, until piping hot throughout.
More About This Recipe
07Troubleshooting
- Mince is watery. The simmer was too short or the lid was on - simmer uncovered a few more minutes until the sauce coats the back of a spoon.
- Mince is too thick or dry. Add a splash of water or stock and simmer for a minute or two.
- Sauce tastes flat. Add a little more Worcestershire sauce or a pinch of salt at the end, and check it has simmered long enough.
- Mince is grey rather than browned. The pan was crowded or not hot enough - brown in batches next time.
Frequently Asked Questions
Can I make it with a different mince?
Yes - lamb, pork, chicken or turkey mince all work. Poultry mince is leaner, so use a splash of oil and shorten the simmer slightly.
Can I make it ahead or in a slow cooker?
Yes - it tastes even better the next day. For a slow cooker, brown the mince and vegetables first, then cook on low for 4-6 hours with the peas added in the last 20 minutes.
What can I serve it with?
Rice, creamy mashed potato or buttered toast are the classics. It also works as a filling for jacket potatoes, pies, pasta or pancakes.
Why is there Vegemite in it?
A very small amount adds a deep, savoury background flavour in the same way as Worcestershire sauce or stock. You will not taste it on its own.