Simple Savoury Mince

5 from 1 vote

A classic and for good reason! This Simple Savoury Mince is quick, delicious and very easy – making it a fantastic option for busy weeknights.

Course Main Course

Cuisine British

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 266kcal

1 tablespoon olive oil
1 onion diced
100 g chestnut mushrooms diced (or regular mushrooms, if you prefer - or leave them out completely if you don't like mushrooms)
500 g beef mince
2 cloves garlic crushed or grated
2 tablespoons plain flour
1 beef stock cube (I use Kallo organic beef stock cubes, but Oxo beef stock cubes also work well!)
400 ml boiling water
1 tablespoon tomato puree
1 tablespoon soy sauce (or Worcestershire sauce, if you prefer)
2 teaspoons dried herbes de Provence (or dried mixed herbs or dried Italian herbs – see Note 1)
150 g mixed frozen vegetables (see Note 2)

Put the olive oil and diced onions in a large frying pan. Fry gently for about 3 minutes until softened but not brown, stirring occasionally.
Turn up the heat and add the diced mushrooms. Fry for 2 minutes, stirring frequently, until the mushrooms are just starting to brown.
Add the beef mince. Break the mince up with a spatula and stir everything together. Continue to fry for a further 4 minutes, or until the beef mince is nicely browned all over.
Turn the heat down and add the garlic. Fry for 1 more minute, stirring occasionally.
Sprinkle over the flour and stir it in well. Then crumble in the stock cube, pour over the boiling water and stir everything together.
Add the tomato puree, soy sauce and herbs. Stir everything together, then simmer for 5 minutes.
Add the frozen vegetables directly into the pan. Stir everything together, then simmer for a further 5 minutes, until the vegetables are cooked through.
Serve with rice, mashed potatoes or pasta.

I’ve experimented with different dried herbs and I definitely prefer herbes de Provence in this dish, but you can use any herbs you like. Dried mixed herbs and dried Italian herbs also work well.
You can use any frozen mixed vegetables you like here. I like to use a mix of peas, sweetcorn, carrots and green beans. If you use larger vegetables, like broccoli or cauliflower, you may have to cook them a little longer than 5 minutes to ensure they are fully defrosted and cooked through.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.