Savoury Mince | Easy, Healthy + Delicious
What is Savoury Mince?
Traditionally savoury mince is made with ground beef (mince), carrot, celery, potato, peas. It is simmered in a rich gravy, and when I grew up was served with toast. It is one of those recipes where you really can add any vegetables, seasonings or flavours to customise it to your own taste.
My healthier version is with rich beef stock gravy and lower carb vegetables. If you want to add potatoes and peas just go for it. For me, this is delicious as is and I hope you love it too.
Watch Me Make It
Why You’ll Love this Recipe
Low carb family favourite – this savory mince recipe has only 3g net carbs and with its simple ingredients is likely to make the entire family happy!
Pantry staple ingredients – easy ingredients and even easier to make it with what you have on hand.
Quick and easy – There is very little active preparation and cooking time involved, and the steps are quick and simple! This is one easy dinner recipe we can all be grateful for.
Thermal-cooker friendly – This is an easy recipe and I have included instructions for making the savoury mince with a Thermomix as well.
Scroll to the recipe card at the bottom for the quantity of ingredients used and the full detailed recipe for savoury mince! Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
Savoury mince is very versatile. Below are the ingredients I have used. I doubt any drastic changes to the ingredients would adversely affect the outcome for a delicious minced beef meal.
I just recommend tasting your dish after the beef is browned and you have added the final seasoning and adjust to your taste.
Beef Stock – for me this is easily my most important ingredient. Choose the best-tasting beef stock you love. I prefer Urban Forager or Grevity RX pastes. You just add to water. All the Urban Forager stock flavours are incredibly good!
Seasoning – I use smoked paprika and Italian Seasoning. Instead of salt (or Worcestershire sauce), I use Vegemite but you can, of course, use either or both.
Canned Tomatoes – I used only the 2-3 tablespoons you see me add in the video. The great thing is you can add more if you want this to be richer, more tomatoey and great for dishes like pies or beef lasagna. You can also use something like passata or our napoletana sauce recipe.
Vegetables – to keep the dish low carb I opted out of potatoes and peas (surprisingly removing the carrot from the nutrition calculations did not lower the carbs significantly). You can use any vegetables you prefer. Mushrooms are delicious in this as are radish, turnips, or choko.
How to Make It
Step 1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery; sauté until the onion begins to soften.
Step 2. Turn the heat up to medium-high. Add the mince, paprika and Italian Seasoning; stir and break up the mince. Cook, stirring occasionally until the meat is browned.
Step 3. Add the remaining ingredients and bring to a simmer. Turn the heat down and cover with a lid. Cook 10-15 minutes until vegetables are tender and sauce is thick. Adjust seasoning to taste. Serve topped with Gremolata or Chimichurri.
How to Serve Savoury Mince
As mentioned above in our household growing up everyone had it on toast or toasties. A toasted savoury mince “sanga” or savoury mince and mash was pretty standard in the seventies and eighties. For a low carb option, you can serve with our amazingly creamy cauliflower mash recipe.
Frequently Asked Questions
I always recommend eating any cooked dish with 3-4 days. Savoury mince freezes really well so if you make it in bulk make sure to freeze some for easy meal planning.
This version is for sure. At only 3g net carbs for a large portion is very keto-friendly. If you don’t eat carrots feel free to leave it out but the net carbs per serve are still around 3g net carbs.
Simply place all the ingredients into the slow cooker. Stir to combine. Cover and cook on low for 4-6 hours. If the sauce needs reducing do this on the stove or turn up the heat for the last hour to finish it off.
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 clove garlic finely diced
- 1 carrot finely diced
- 1 stick celery finely diced
- 500 g ground beef mince
- 1 teaspoon smoked paprika
- 2 teaspoons Italian Seasoning
- 2 tablespoons tinned chopped tomatoes I use Ardmona Rich & Thick
- 1 tablespoon tomato paste
- 1 cup beef stock or chicken stock
- 1 teaspoon Vegemite
- Salt flakes and black pepper
- Gremolata to serve
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery; sauté until the onion begins to soften.
- Turn the heat up to medium-high. Add the mince, paprika and Italian Seasoning; stir and break up the mince. Cook until the meat is browned.
- Add the remaining ingredients and bring to a simmer. Turn the heat down and cover with a lid. Cook 10-15 minutes until vegetables are tender and sauce is thick. Adjust seasoning to taste. Serve topped with Gremolata.
- Heat oil 2 min/120℃/stir. Add the diced onions, garlic, carrot, and celery; sauté 3 min/120℃/speed 1.
- Add the mince, paprika and Italian Seasoning; cook 5 min/120℃/reverse/speed 1.
- Use the spatula to break up the mince. Add the remaining ingredients; cook 15 min/120°C/speed 1 or until the vegetables are tender and sauce is thick. Adjust seasoning to taste. Serve topped with Gremolata.
I prefer to use an 80/20 beef/fat ground beef mince. You can swap for any mince you prefer. If making a vegan or vegetarian alternative consider using a medley of mushrooms over plant-based mince as it is higher in carbs. CHILLIES
Guajillo chillies are a large smokey Mexican chilli that imparts incredible flavour. Guajillo, chipotles or ancho chillies can be added to make a delicious Mexican-style savoury mince if preferred. I use tinned tomatoes but fresh is fine. You can use a tomato puree, passata or pizza sauce. They can also be omitted completely if preferred. SERVING SUGGESTIONS Serve on toast (keto toast for low carb) or creamy cauliflower mash (or potato if that is what you love) Delicious served with pickled red onions, guacamole, Mexican fried cauliflower rice, or Cilantro Lime Cauliflower Rice. This recipe yields approximately 4-6 servings. The actual number of servings will depend on your preferred portion sizes. To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4-6. The result will be the weight of one serving. Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. All recipes have been tested using all of the cooking methods included by various recipe testers. Store in an airtight container in the fridge for up to 3-4 days. Alternatively, store in an airtight container and freeze. The recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Your Own Notes
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.