This easy savoury mince is a versatile, comforting dish that’s ideal for busy weeknights, batch cooking or freezing for later. A classic British favourite, this hearty minced beef recipe has been enjoyed by families for decades.
Serve it with crispy roast potatoes, creamy mash, fluffy jacket potatoes, pasta, rice or toast. It also makes a great base for other meals — turn it into a rich bolognese, a warming chilli or a simple minced beef pie with a few extra ingredients.
A Quick Look At The Recipe
✅ Recipe Name: Savoury Mince
🕒 Ready In: 40 minutes
👪 Serves: 4
🍽 Calories: 429 per serving
🥣 Main Ingredients: Minced beef, onion, garlic, beef stock, tomato purée, frozen vegetables
📖 Dietary Info: Good source of protein and fibre, freezer-friendly
👌 Difficulty: Easy
Summarise & Save This Content On
I love this old-fashioned savoury mince, especially in cooler months when you want something rich, warming and filling.
It’s budget-friendly, quick to make — ready in about 35–40 minutes — and cooks in a single pan, so it’s perfect for hectic evenings.
This simple minced beef dish uses frozen vegetables and pantry staples to create a thick, flavourful gravy that coats the beef and makes a satisfying home-cooked meal every time.
“This was quick, cheap, easy and delicious. Made with ingredients I already had and best of all my kids approve!” ⭐⭐⭐⭐⭐ Liz
✔️ Why should you try it?
- Quick, easy and inexpensive to make with mince.
- Excellent for batch cooking and freezing.
- Classic comfort food with hearty flavours.
- Very versatile — easily adapts into bolognese, lasagne or chilli with a few additions.
“Made this over the weekend and it was a hit! Thank you!” ⭐⭐⭐⭐⭐ Jo
“This is the best savoury mince I have ever eaten. Quick, easy and so tasty — my family could eat it every night.” ⭐⭐⭐⭐⭐ Lyn
🥘 Ingredients
A full ingredients list with Metric and US measurements appears in the recipe card below.
Minced beef — use lean minced beef (under 12% fat). For a vegetarian option, substitute Quorn mince or another meat-free mince. You can also try lamb, pork or turkey mince for a different flavour.
Olive oil — for frying.
Onion — finely chopped; red onion works if you prefer a sweeter taste.
Garlic — 2 cloves, finely chopped.
Dried Italian herbs — or a mix of thyme, oregano and rosemary.
Tomato purée — adds depth and richness.
Flour — plain flour to help thicken the sauce.
Beef stock — made from a stock cube or ready stock; you can use vegetable or chicken stock for a lighter result.
Frozen mixed vegetables — peas, carrots and green beans work well; sweetcorn is another option.
Marmite — a small amount enhances the savoury depth; replace with Worcestershire sauce or Vegemite if you prefer.
Salt & pepper — to taste.
Need to substitute an ingredient?
If you have allergies or dietary preferences, swap proteins and vegetables as suggested above to suit your needs.
📖 Variations
- Change the protein — use lamb, pork or chicken mince, or a meat-free mince like Quorn.
- Spice it up — add chilli powder or flakes. For a quick chilli con carne, add a can of kidney beans in chilli sauce.
- Veggie boost — use fresh vegetables such as peppers, celery, courgette, mushrooms or sweetcorn for added texture.
- Sauce options — stir in a tin of chopped tomatoes or more tomato purée to enrich the sauce.
- Herb swaps — fresh thyme, rosemary or parsley work well instead of dried herbs.
- Slow cooker — cook on low for several hours for an even more developed flavour.
🔪 How to make savoury mince
One: Heat the oil in a shallow casserole or large pan and fry the chopped onion and garlic until soft.
Two: Stir in the dried herbs, increase the heat and add the mince. Break the meat up with a wooden spoon and cook until it changes colour and browns slightly.
Three: Sprinkle in the flour and cook for a minute. Add the tomato purée, beef stock and marmite, then simmer on low for about 15 minutes, stirring occasionally.
Four: Stir in the frozen mixed vegetables and cook for 6–8 minutes until tender. To thicken the gravy further, add a tablespoon of gravy granules or a cornflour slurry.
Top Tips
- Choose good-quality lean beef mince (aim for under 12% fat).
- Brown the mince well before adding liquids to enhance flavour and texture.
- Season and taste as you go so you can adjust flavours to your preference.
🍴 Serving suggestions
Serve savoury mince with crispy roast potatoes, creamy mashed potato, roast sweet potato, rice or pasta. Add a side of vegetables such as roasted courgettes, broccoli, corn on the cob or garlic green beans.
Home-baked focaccia or garlic bread is perfect for mopping up the thick gravy. You can also fill a giant Yorkshire pudding with the mince or top with puff pastry to make a minced beef pie.
Leftovers work well in lasagne, cottage pie, cheesy pasta or as a topping for jacket potatoes.
Storage
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Microwave until piping hot or reheat gently in a saucepan on the hob.
Freeze: Once cooled, transfer to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
❓ FAQS
Dried herbs like thyme, rosemary and oregano complement beef well. Marmite or Worcestershire sauce adds deep savoury notes. Soy sauce or a dash of balsamic can also boost flavour.
Store-bought minced beef is widely available. To make your own, cut a beef joint into cubes, chill them for about 30 minutes, then pulse in a food processor until you reach the desired texture.
Fry the mince over a fairly high heat and use a wooden spoon to break it into small pieces as it cooks.
Yes — add chilli powder, fresh chillies or chilli flakes to increase the heat to your taste.
Troubleshooting Guide
Problem: Mince is dry or tough
Fix: Brown the beef well and consider mixing in a little pork mince to retain juiciness.
Problem: Sauce is too thin
Fix: Simmer longer to reduce, or stir in a teaspoon of flour or a cornflour slurry to thicken.
Problem: Sauce is too thick
Fix: Add a splash of beef stock, water or milk to loosen it.
Problem: Lack of flavour
Fix: Boost with Worcestershire sauce, soy sauce or a splash of balsamic. Finish with fresh herbs like parsley, thyme or rosemary.
Problem: Vegetables overcooked or mushy
Fix: Add frozen veg near the end of cooking; cut fresh veg evenly so they cook at the same rate.
😋 Related recipes
More easy mince recipes to try!
- Easy Slow Cooker Chilli Con Carne (No Browning)
- Slow Cooker Beef Keema Curry
- Easy Cottage Pie
- Slow Cooker Bolognese (No Browning)
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Recipe
Easy Savoury Mince Recipe
Equipment
- Shallow casserole or large pan
- Wooden spoon
- Measuring spoons and jug
Ingredients
- 1 tablespoon Olive oil
- 1 Onion, peeled and finely chopped
- 2 Garlic cloves, peeled and finely chopped
- 500 g Minced beef (lean)
- 2 teaspoons Dried Italian herbs
- 2 tablespoons Plain flour
- 450 ml Beef stock
- 3 tablespoons Tomato purée
- 1 teaspoon Marmite (or Worcestershire sauce)
- 200 g Frozen mixed vegetables
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Heat the oil in a shallow casserole and fry the chopped onion and garlic until soft.
- Stir in the dried herbs. Turn up the heat, add the mince and break it up with a wooden spoon. Cook until the mince changes colour and begins to brown.
- Stir in the flour and cook for a minute. Add the tomato purée, beef stock and marmite, then simmer on low for 15 minutes, stirring occasionally.
- Stir in the frozen mixed vegetables, season with salt and pepper, and cook for 6–8 minutes until the vegetables are tender. Serve with roast potatoes or mash.
Notes
- Use lean beef mince (under 12% fat) for the best texture.
- Swap beef for lamb, pork or a meat-free mince if desired.
- Frozen veg works well, but fresh mushrooms, courgette, peppers or sweetcorn are great too.
- Browning the mince before adding liquids improves flavour.
- Adjust seasoning and add Worcestershire sauce or Marmite for extra depth.
- To thicken the gravy, use a cornflour slurry or thickening granules.
- This recipe is ideal for batch cooking — refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition: Nutritional values are approximate and may vary depending on ingredients and portion sizes.