Rich, cosy and comforting, this old-fashioned savoury mince is Aussie comfort food at its finest! It is the perfect meal for busy nights; easy to batch cook and freeze, super versatile and ready in around 20 minutes. And it can be used as a base in a number of different dishes! Serve it over buttered toast, rice or mashed potatoes

Ingredients​

• 2-3 tablespoons olive oil
• 1 brown onion diced
• 3 cloves garlic crushed or finely chopped
• 2 carrots peeled and finely diced
• 500 grams beef mince regular or lean
• 3 tablespoons tomato paste
• 1-3 teaspoons Keens curry powder to taste
• ½ teaspoon salt or to taste
• 1 cup liquid beef stock
• 3 tablespoons Worcestershire sauce or tomato sauce
• 1 cup grated zucchini
• 1 cup frozen peas
• 1 tablespoon plain flour mixed with ¼ cup stock or water, to thicken

1. You can swap beef for chicken, turkey or lamb mince instead; or substitute for Quorn mince for a vegetarian option.
2. Stretch it further – if the budget is tight or you need to fill some hungry bellies, stretch the mince further with a can of drained lentils, kidney beans, chickpeas or some extra veggies and serve with some toast, rice or pasta.
3. Choose a hot curry powder or add chilli powder to add your desired level of heat.
4. Use any fresh or frozen vegetables. Try adding diced potatoes, shredded cabbage, corn, mushrooms, green beans, celery, snow peas, kale, capsicum, broccoli or diced, mixed frozen vegetables.
5. Be sure to finely dice the carrot and other veggies, so that they cook through in the sauce.
6. Make sure the mince is fully browned before adding the tomato paste. Use a wooden spoon to break down the lumps.
7. Meal prep – to prepare ahead of time, all of the veggies can be sliced and stored in an airtight container.
8. Have everything ready to go – this is such a quick dish, so it makes it easier to have everything chopped and ready to add to the pan.
9. It can be stored in an airtight container in the fridge for up to 3 days. To reheat, cook gently in a pan over the stovetop, or in the microwave.
10. Freezing instructions; Store it in appropriately sized portions (family-sized or in individual serves) so that you can just thaw what you need at the time. Add it to freezer-safe, airtight containers and freeze it for up to 3 months- ready to reheat when you need something comforting and cosy. I always make a double batch and freeze half for next time. To thaw, place in the fridge overnight, or leave out at room temperature for 2-3 hours.
11. A spoonful of flour is added to the sauce, to thicken as it simmers. For a thicker sauce, add a little more flour. For a runnier sauce for pastas or rice, add a little more stock or reduce the amount of flour used. Cornflour can be used instead, if preferred.
12. Please note that the nutrition information is based on the mince being divided into 4 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional ingredients or sides served with the mince.
13. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition​

Calories: 332kcal | Carbohydrates: 20g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 739mg | Potassium: 1101mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5638IU | Vitamin C: 29mg | Calcium: 74mg | Iron

 

[Littleboy8]

Rich, cosy and comforting, this old-fashioned savoury mince is Aussie comfort food at its finest! It is the perfect meal for busy nights; easy to batch cook and freeze, super versatile and ready in around 20 minutes. And it can be used as a base in a number of different dishes! Serve it over buttered toast, rice or mashed potatoes

Ingredients​

• 2-3 tablespoons olive oil
• 1 brown onion diced
• 3 cloves garlic crushed or finely chopped
• 2 carrots peeled and finely diced
• 500 grams beef mince regular or lean
• 3 tablespoons tomato paste
• 1-3 teaspoons Keens curry powder to taste
• ½ teaspoon salt or to taste
• 1 cup liquid beef stock
• 3 tablespoons Worcestershire sauce or tomato sauce
• 1 cup grated zucchini
• 1 cup frozen peas
• 1 tablespoon plain flour mixed with ¼ cup stock or water, to thicken

1. You can swap beef for chicken, turkey or lamb mince instead; or substitute for Quorn mince for a vegetarian option.
2. Stretch it further – if the budget is tight or you need to fill some hungry bellies, stretch the mince further with a can of drained lentils, kidney beans, chickpeas or some extra veggies and serve with some toast, rice or pasta.
3. Choose a hot curry powder or add chilli powder to add your desired level of heat.
4. Use any fresh or frozen vegetables. Try adding diced potatoes, shredded cabbage, corn, mushrooms, green beans, celery, snow peas, kale, capsicum, broccoli or diced, mixed frozen vegetables.
5. Be sure to finely dice the carrot and other veggies, so that they cook through in the sauce.
6. Make sure the mince is fully browned before adding the tomato paste. Use a wooden spoon to break down the lumps.
7. Meal prep – to prepare ahead of time, all of the veggies can be sliced and stored in an airtight container.
8. Have everything ready to go – this is such a quick dish, so it makes it easier to have everything chopped and ready to add to the pan.
9. It can be stored in an airtight container in the fridge for up to 3 days. To reheat, cook gently in a pan over the stovetop, or in the microwave.
10. Freezing instructions; Store it in appropriately sized portions (family-sized or in individual serves) so that you can just thaw what you need at the time. Add it to freezer-safe, airtight containers and freeze it for up to 3 months- ready to reheat when you need something comforting and cosy. I always make a double batch and freeze half for next time. To thaw, place in the fridge overnight, or leave out at room temperature for 2-3 hours.
11. A spoonful of flour is added to the sauce, to thicken as it simmers. For a thicker sauce, add a little more flour. For a runnier sauce for pastas or rice, add a little more stock or reduce the amount of flour used. Cornflour can be used instead, if preferred.
12. Please note that the nutrition information is based on the mince being divided into 4 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional ingredients or sides served with the mince.
13. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition​

Calories: 332kcal | Carbohydrates: 20g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 739mg | Potassium: 1101mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5638IU | Vitamin C: 29mg | Calcium: 74mg | IronView attachment 33865

One of my favourite things used to be savoury mince on toast for breakfast.haven’t had it in years.i’ll have to put it on the list next shop.yum