Savoury Mince – Cooking with Nana Ling

There’s something wonderfully comforting about a big pan of Savoury Mince bubbling away on the stove. It’s one of those classic Aussie dinners that might take you straight back to childhood — it’s simple, hearty, and packed with flavour.

This savoury mince recipe is quick and easy – you’ll have it on the dinner table within the hour and the leftovers are freezeable. Whether you’re feeding a hungry family, stretching the budget, or just craving a taste of the good old days, this retro classic ticks all the boxes!

Ingredient notes

This recipe is incredibly versatile and adaptable.

I’ve used premium quality beef mince here, but you could substitute any type of mince meat – lamb, chicken or whatever you have on hand.

I use butter for the flavour boost, but you could use olive oil or vegetable oil instead.

I prefer savoury mince with potato, carrot and celery, but you could use any vegetables. Peas, capsicum and corn are other popular choices. Whatever you use, make sure it adds up to 2 cups of cubed vegetables.

All ingredients and quantities can be found in the recipe card at the end of this post.

Equipment

You’ll need a large saute or frying pan and a wooden scraper spoon (the wooden spoon with the flat edge at the tip).

Instructions

Start by finely dicing the onion and chopping the vegetables into cubes. Aim for cubes about 1cm x 1cm x 1cm.

Next, heat the butter in large pan over medium heat. Add the onion and cook until translucent (see image 1).

Increase the heat to high and add the beef mince. Cook, using a wooden scraper spoon to chop the mince as it cooks, until browned (see image 2).

Add chopped carrot, celery and potato (see image 3). Cook for another 3 minutes. Reduce heat to medium and add flour and salt and pepper (see image 4). Cook, stirring, for 30 seconds.

Next, add the beef stock cube, tomato paste and Worcestershire sauce. Cook, stirring, for 30 seconds (see image 5).

Add water and bring to a simmer, stirring well, until mixture starts to thicken (see image 6). Continue to simmer for 15 minutes in total, stirring occasionally. Add extra ½-1 cup of water if mixture starts to dry out (it should be cooking in a small amount of gravy/sauce) (see images 7 and 8).

Serving and storing

Serve savoury mince immediately. It’s perfect with rice, mashed potato or on hot buttered toast. As a kid, I loved it with tomato sauce.

Leftovers can be stored in the fridge, covered, for a couple of days or placed into an airtight container and frozen for up to 3 months.

More marvellous mince recipes

There are so many wonderful ways to turn mince into something special, including these recipes:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling’s recipes are being made, shared and loved all around the world! – Libby x)

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