Savoury Mince made with minced / ground beef, peas, carrots and celery in a rich beef gravy and served over mashed potatoes, a delicious and heart-warming dish that is budget-friendly, family-friendly, and all-round incredibly comforting and nourishing. It's a versatile dish that can be used in a variety of dinner recipes to feed a crowd.
Beef mince or ground beef has to be one of the most popular ingredient to cook with. It's great for batch-cooking, it's cheap and easily-available in any shop, and it's very popular with kids and fussy eaters in general.
And this ground beef with gravy over mashed potatoes is what comfort food is all about: food that hugs you when you most need it, food that warm you up inside out on a cold winter's day, but also food that is perfect all year round.
But what's the best thing is that this savoury beef mince can be easily tweaked to serve as the perfect base for various comfort food dishes like spaghetti bolognese, cottage pie, chilli or stuffed peppers.
Throw in any other veggies you have around, or other herbs to give it a spicy or spiced kick, and you have a brand-new dinner recipe from one single dish - how amazing is that?
It's also perfect for meal prep, and you can cook a large batch to portion and freeze, and you can just defrost and reheat whenever you need it, thus saving you money, time and energy.
Mince and mash might be seen as a more 'manly dish' that dads love, but it's actually great for the whole family, as it's delicious and super easy to make.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
It might look like a rather long list of ingredients, but they are actually everyday ingredients that you probably already have in your pantry/fridge, or ingredients that are widely-available.
- minced beef / ground beef - you can use either lean or a mince with a higher fat content, it's totally up to you
- beef broth / stock - I usually use a stock pot from Knorr and dissolve it in hot water, but you can use any other broth you have
- gravy granules - I love the beef gravy granules from Bistro, it's rich and incredibly delicious, and it adds a fantastic taste to this savoury mince
- onion- regular onion, but you can also use red or shallots
- carrot, peas and celery stalks - they make a delicious base for this mince and gravy, but you can use any other veggies you have around, even frozen mixed vegetables
- oil - I prefer vegetable oil for general cooking, it doesn't havea any strong flavour and it works quite cheaply too
- garlic - I prefer using fresh garlic for any soups or stews, it adds more flavour than garlic granules
- salt & pepper - to taste
- dried Italian herbs and bay leaves- for a touch of extra flavour
- Worcestershire sauce - it adds sharpness and layers of flavour
Step-by-step photos and instructions
- In a large pan, heat up the oil, add the peeled and chopped onion and season it lightly with salt
- fry it until golden, then add the minced beef
- use a wooden spoon to break it well and cook it until it's no longer pink
- continue to cook it until it's starting to brown, then add the beef stock, peeled and chopped carrot, peas, celery and garlic
- give it a good stir, then add the tomato paste and bay leaves
- place a lid on and leave it to cook until the veggies are tender
- sprinkle over the gravy granules, season with salt and pepper and cook it for a further 5 minutes
Expert tips
Browning the mince adds tons of flavour, rather than just cooking it lightly, but do stir it often to prevent it from burning or sticking to the bottom of the pan - a nonstick pan is a life saver!
Although the gravy granules are optional, I highly recommend using them, they add richness and that wow touch; it also slightly thickens the gravy, so there is no need to add flour as a thickening agent.
If you use frozen mince, make sure it's fully defrosted before cooking it, I prefer detrosting mince in the fridge, so if I cook it in the morning, I take the beef out of the freezer the night before and place it in the fridge.
What to serve with savoury mince
My absolute favourite side dish for beef mince is creamy mashed potatoes, it's just so comforting and delicious! It makes this dish look like a deconstructed cottage pie!
Other great sides are plain basmati rice or pilau rice / turmeric rice or a Middle Eastern touch, bulgur wheat, couscous, pasta of any kind or even chips.
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Savoury Mince
Ingredients
- 500 g minced / ground beef (1.1 lb)
- 750 ml beef stock/broth ( 3 cups)
- 1 large onion
- 1 large carrot
- 150 g frozen peas ( 1 cup)
- 2 celery stalks
- 2 cloves of garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried Italian herbs
- 1 teaspoon sea salt
- ¼ tsp ground black pepper
- 1 tablespoon beef gravy granules
- 2 tablespoon vegetable oil
Instructions
- Heat up the oil in a large non-stick pan.
- Peel and chop the onion, and add it to the pan together with a pinch of salt.
- Fry the onion until golden.
- Add the mince and use a wooden spoon to break it up and cook until it's no longer pink.
- Continue to cook it until it starts to brown, stirring occasionally.
- Add the peeled and chopped carrot and garlic, frozen peas, chopped celery stalks and give it a good stir.
- In go the tomato paste, Worcestershire sauce and bay leaves, then pour over the stock.
- Place a lid on the pan and leave it to cook until the veggies are tender.
- Sprinkle the gravy granules over, season with herbs, salt and pepper, and cook it for a further 5 minutes.
- Serve it over mashed potatoes.
Video
Notes
- Browning the mince adds tons of flavour, rather than just cooking it lightly, but do stir it often to prevent it from burning or sticking to the bottom of the pan - a nonstick pan is a life saver!
- Although the gravy granules are optional, I highly recommend using them, they add richness and that wow touch; it also slightly thickens the gravy, so there is no need to add flour as a thickening agent.
- If you use frozen mince, make sure it's fully defrosted before cooking it, I prefer detrosting mince in the fridge, so if I cook it in the morning, I take the beef out of the freezer the night before and place it in the fridge.
Nutrition
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