Best Savoury Mince Low Fat Recipes

SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole and fry the chopped onions and garlic until soft.
• Stir through the dried Italian herbs then turn up the heat and add the beef mince. Break up the mince with a wooden spoon and continue to stir until the mince changes colour.
• Stir in the flour and cook for a minute, before adding the tomato puree, beef stock and marmite. Simmer for 15 minutes on a low heat, stirring occasionally.
• Stir in the frozen mixed vegetables and cook for 6-8 minutes until the vegetables are tender. Serve with roast potatoes or mash.

SAVOURY MINCE

Steps:

• Heat oil in a large saucepan, then add onion, celery and carrot and sauté for 5 minutes, or until softened. Add garlic and cook, stirring, for 30 seconds.
• Add beef mince / ground beef and cook, breaking up with a spatula or wooden spoon, for 8-10 minutes until browned.
• Add flour and stir through, then add in potato, beef stock, Worcestershire sauce, tomato paste and season with salt and pepper and stir to combine. Bring to boil, then reduce to a simmer, stirring occasionally, for 15 minutes or until potato has cooked and sauce is thickened. If the liquid evaporates too quickly before the potato cooks through, add a little more stock to the saucepan.
• Stir in peas and cook for 2-3 minutes until tender. Serve on top of toast, rice or a baked potato.

SAVOURY MINCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery; sauté until the onion begins to soften.
• Turn the heat up to medium-high. Add the mince, paprika and Italian Seasoning; stir and break up the mince. Cook until the meat is browned.
• Add the remaining ingredients and bring to a simmer. Turn the heat down and cover with a lid. Cook 10-15 minutes until vegetables are tender and sauce is thick. Adjust seasoning to taste. Serve topped with Gremolata.
• Heat oil 2 min/120℃/stir. Add the diced onions, garlic, carrot, and celery; sauté 3 min/120℃/speed 1.
• Add the mince, paprika and Italian Seasoning; cook 5 min/120℃/reverse/speed 1.
• Use the spatula to break up the mince. Add the remaining ingredients; cook 15 min/120°C/speed 1 or until the vegetables are tender and sauce is thick. Adjust seasoning to taste. Serve topped with Gremolata.

SAVOURY MINCE

Steps:

• Heat butter or oil in a large pan, add onion and garlic.
• Sauté until onion is transparent.
• Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
• Drain fat or liquid residue.
• Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
• Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
• Slowly add the water to the mince mixture stirring all the time.
• Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
• If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
• Serve on buttered toast or with rice or mashed potatoes and steam vegetables.

MINCED BEEF COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
• Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
• Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.

SAVOURY MINCE (LOW FAT)

Steps:

• Put deep pan on stove top on medium high heat.
• Add mince, break up and slightly brown, this is more for breaking up the meat, so don't overdo it.
• Add onions, carrots, celery and 3/4 cup water with broken up stock cubes and turn down to medium low and let cook COVERED for about 30 minutes.
• you might want to check on it once or twice during that time and stir.
• mix the gravy mix with 1 cup water and, stir in and let thicken.
• Adjust pepper& salt.
• This goes well with cooked rice or over noodles.