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Plate of delicious savoury mince served with vegetables and herbs

Savoury Mince

A comforting and savory filling perfect for pies, Savoury Mince is made with minced beef and seasonal vegetables, bringing warmth and flavor that feels like home.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 500 g minced beef
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and finely diced
  • 1 stalk celery, finely diced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 leaf bay leaf
  • 400 g canned chopped tomatoes
  • 150 ml beef stock
  • 1 tbsp brown sugar
  • to taste Salt and black pepper
  • 2 tbsp plain flour (or gluten-free flour for GF version)
  • 1 sheet ready-rolled puff pastry (or gluten-free pastry)
  • 1 egg beaten (for glazing; use a plant-based milk for dairy-free)

Instructions
 

Preparation

  • Chop the onion, garlic, carrots, and celery so everything is ready before you start cooking.
  • Heat olive oil in a large skillet over medium-high heat. Add the minced beef and cook until browned, breaking it up with a spoon. Season lightly with salt and pepper.
  • Push the meat to one side, add the onion, garlic, carrot, and celery. Cook until softened, about 5–7 minutes.
  • Stir in the tomato paste, Worcestershire sauce, thyme, smoked paprika, and bay leaf. Cook for 1–2 minutes to release the spices’ aromas.
  • Sprinkle the flour over the mixture and stir well to coat. Cook for another minute.
  • Add the chopped tomatoes, beef stock, and brown sugar. Bring to a gentle simmer, reduce heat, and cook uncovered for 20–25 minutes until thickened. Taste and adjust seasoning; remove the bay leaf.
  • Let the Savoury Mince cool slightly before assembling into pastry to prevent soggy bottoms.
  • Spoon the filling into your pastry-lined pie dish or use it to fill hand pies. Top with pastry, seal edges, and brush with beaten egg.
  • Bake at 200°C (392°F) for 25–30 minutes for a large pie, or 15–20 minutes for hand pies, until golden and bubbling.

Notes

Don't overcrowd the pan when browning the meat; work in batches if needed. For a deeper flavor, brown the tomato paste before adding liquids. Let the filling cool before filling the pastry to avoid sogginess.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 5g
Keyword comfort food, fall recipes, Meat Pie, Savoury Mince, Seasonal Cooking
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