This freezer-friendly savoury mince recipe makes three batches that serve 4. Use this base recipe to make stuffed mushrooms, pies, jacket potatoes and more dinner ideas.
Savoury mince
Ingredients
2 tbsp oil
1 large onion, finely chopped
1kg organic beef mince
1 tbsp plain flour
1 large carrot, finely diced
½ cup (125ml) Rosella Organic Tomato Sauce, plus extra to serve
1 tbsp Dijon mustard
3 tbsp soy sauce
1½ cups (375ml) organic beef stock
1 x 300g canned corn kernels, drained
200g green beans, ends trimmed and diced
Method
Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes to soften
Add mince and cook, stirring and breaking up lumps until brown and crumbly. Stir in flour and cook for 1 minute. Add carrot and stir through
Stir in tomato sauce, mustard, soy sauce and beef stock and mix well. Bring to a simmer. Reduce heat to medium. Cover and simmer for 10 minutes
Add corn and beans and cook for a further 10 minutes, uncovered. Remove and cool. Set aside ⅓ of the mixture for stuffed mushrooms. Pack remaining savoury mince into freezer safe containers. Label and freeze
Stuffed mushrooms
Ingredients
4 large portobello mushrooms, stalks trimmed
¾ cup (90g) grated cheese
Chopped parsley for garnish
Green salad, to serve
Method
Preheat oven to 200°C/180°C (fan-forced) and line a baking tray with baking paper
Place mushrooms onto tray and spoon ⅓ cup of savoury mince into the centre of each. Top with cheese. Bake 10-12 minutes. Sprinkle with parsley and serve with more tomato sauce and green salad
Tips & Hints
This recipe makes 3 batches of savoury mince. Each batch is enough to feed 4 people. Once mince has cooled, divide the remaining mixture into portions in airtight containers or zip lock bags. Label and freeze for up to 2 months.
Defrost in the microwave or overnight in the refrigerator.
Use savoury mince in homemade pies. Top with cheesy mashed potato and bake until golden for a shepherd's pie. Fill large cooked jacket potatoes with savoury mince and top with sour cream and chives. Stir through red kidney beans and spice it up with some chilli flakes to serve in tacos, nachos or burritos.
