Brilliant with buttered toast at breakfast (or lunch, or dinner, or as a snack) our savoury mince recipe is packed full of veggies and our own grass fed and finished beef mince. This is the kind of dish that will be even better the next day and is great for batch cooking—double the recipe below to freeze portions you can enjoy when you want a break from doing the cooking. Serves 4 - 6.
2 tbsp olive oil or butter
125g pasture raised bacon loin (half a pack), diced
1 brown onion, diced
1 clove garlic, crushed
6 button mushrooms, sliced
1 large carrot, diced
1 large stick of celery, diced
1/2 cup frozen baby peas
*3 - 4 good handfuls of chopped greens such as spinach, kale or silverbeet
100g tomato paste (approx)
2/3 cup beef stock (homemade using grass fed & finished beef bones is best)
1 tsp dried mixed herbs of any combination of fresh herbs like thyme & rosemary
1 bay leaf
Season to taste with salt & pepper
*Arrowroot if you need to thicken
- Heat oil in frypan and brown mince, remove from pan and set aside
- Add a splash of olive oil if the pan is dry, add bacon and cook until the fat begins to render.
- Add the onion and garlic, cook for 2 mins
- Add the diced celery, carrot and sliced mushroom and cook until they begin to soften
- Add the tomato paste, beef stock, thyme and bay leaf and stir to combine—then add the browned beef mince
- Stir and season to taste
- Cook for 20 minutes then add the peas and chopped greens, cook until the greens have wilted but are still bright in colour.
- If you need to thicken the sauce, add arrowroot flour and stir to combine. Add more liquid if it seems too dry.
Serve with freshly chopped parsley and buttered toast.
*Arrowroot is derived from a tuber plant, not a grain, and can be swapped for any flour you have on hand.
*Savoury mince is great for using up any veggies left in the fridge at the end of the week so feel free to use whatever you have on hand. Likewise if you have unused canned vegetables like corn you can add them in too.