Savory Beef (Savoury Mince)

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Savory Beef (Savoury Mince)

Savory beef (savoury mince) is an Aussie classic. It's a multifunctional kind of dish that happily takes on many different vegetables and types of ground meat, or even lentils or tofu for non meat eaters. Cover it in mashed potatoes for an easy cottage pie, or serve over toast, baked potatoes or tucked into pastry for pasties and pies.

Servings:

Calories: 415kcal

Ingredients

1 Tbsp olive oil
1 onion diced
1 carrot peeled and diced
2 celery stalks diced
2 cloves garlic minced
1 lb ground beef beef mince, or other ground meat like chicken, turkey or lamb
1 Tbsp all-purpose flour plain flour
1 potato peeled & diced (I leave this out if I'm using the beef for cottage or shepherd's pie)
1 cup beef stock
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
¼ cup frozen peas no need to thaw

US Customary - Metric

Instructions

Preheat your steam oven to Combi Steam, 350°F/180°C, 60% (high) humidity.
Put the oil into a shallow heatproof casserole dish, then add onion, celery and carrot and put in the oven for 5 minutes, or until softened. Add garlic, stir in and cook for a further 2 minutes.
If your oven has adjustable steam, reduce the humidity to 30% (low). Add the ground beef to the dish and mix, breaking it up with a spatula or wooden spoon. Cook for 10-12 minutes or until browned.
Add flour and stir through, then add in potato (if using), beef stock, Worcestershire sauce and tomato paste. Season well with salt and pepper and stir to combine. Put the dish into the oven for about 20 minutes, or until potato has cooked and the sauce is thickened.
Stir in the peas and cook for 2-3 minutes until tender.
To turn your savory beef into a cottage pie like I've done in the picture, top the casserole dish with mashed potatoes and drizzle with olive oil. Bake for 20 minutes to brown the top of the potato and serve hot. Alternatively, serve the mince spooned over garlic-rubbed toast or a split baked potato.

Notes

Feel free to add in whatever vegetables you have on hand. Corn kernels, sliced green beans and shredded zucchini all work well.
You can make this with ground chicken, turkey, lamb or a mixture of beef and pork. If you want a vegetarian version, sub the beef stock for vegetable stock and use lentils, crumbled tofu or plant-based meat in place of the ground beef.
Any leftover savory beef can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.

Nutrition