Savoury mince is a common all-time family favourite, but guess what, Jo HATES it!  Our mother used to make it and Jo would go running, but for the sake of a quick and easy additive-free meal for you, guess what, we made it.  You’re welcome… lol

It’s super easy to make (like most of our recipes) and you’ll also have the opportunity to use up any leftover veggies you have lurking in the fridge.  It’s a really versatile recipe so feel free to adapt it to suit your taste.

The other bonus about this recipe is it makes a lot, so you’ll be able to freeze any leftovers for a busy night.

May 1, 2019
  • 10m
  • 25m
  • 35m
  • 1

Ingredients

  • 3 potato
  • 1 brown onion
  • 1 kg beef mince
  • 1 carrot
  • 1 zucchini
  • 6 button mushroom
  • 1 tsp. curry powder
  • 1 can diced tomatoes
  • 1 celery stick
  • 1/4 c frozen corn
  • 1/4 c frozen peas
  • 1/4 c beef bone broth powder
  • 3 tbsp. plain flour
  • 3 tbsp. water
  • pinch salt & pepper

Instructions

  1. Start by bringing a pot of water to the boil, peel and dice the potatoes and cook until just tender, don't overcook. Once done, drain and discard water.
  2. While waiting for potatoes, in a large frying pan over a med-high heat add the diced onion and mince. Cook until the mince is browned off. If needed add 1 tbsp. of olive oil (if it's sticking). Drain off excess moisture.
  3. Dice carrot, zucchini, and mushrooms and add them to the mince. Make a slurry by mixing the water and flour together.
  4. Add all ingredients (including slurry and potatoes if they are ready) to the mince. Continue to cook over med-high heat until everything is cooked through, then reduce to a simmer and allow the sauce to thicken.
  5. Serve with cooked rice, or on some toast. Our Dad would eat it on toast for breakfast.

Nutrition

  • 12