Savory Mince


This one is an easy and super quick recipe we eat once a week or so. It is usually not the same recipe each time, if I have brussel sprouts in winter I will use those rather than frozen peas, and I will tend to use whatever veg I happen to have on hand.


Due to The Other Half having high blood pressure, I dilute the oyster sauce with boiling water, which is what you see up top there. I do try to use the most low sodium oyster sauce I can find at the supermarket, which locally happens to be this one at 560mg per 20g –


Remember I am rural though so you might be able to find one with less sodium than I can. Check the bottles and remember to try to compare the same amounts. The same goes for the soy sauce.


The recipe is so easy and simple which is one reason I love it. I do not use amounts for this one. You simply sweat the leeks, capsicum and carrots for a few minutes.


Add in your beef mince to the pan, I always add some red wine here before I put the lid on, for more flavour and to cook the mince slightly quicker. Up to you if you want to do that.


Once the mince is done, you break it up, mix in the veg, add your soy and oyster sauce, let it simmer for a bit, defrost the frozen peas in the microwave then at the last moment add them in and stir through.


I top mine with some Grana Padano and Costco Cheese – The Other Half only gets the costco cheese as Grana Padano is too salty for him.

Because there are two of us, we get half each and therefore we do not need to use rice underneath it. You may want to add rice either underneath or to the pan if you have more people to serve. You could add in cabbage if you wanted to make this stretch a little further without rice.

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5 thoughts on “Savory Mince

  1. It certainly sounds much better than my mum’s idea of savoury mince, which was fresh mince and everything else left over in the fridge from previous meals including bits of old leftover sandwich meats. I haven’t made savoury mince in years.

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