Basic savoury mince: 10 meals!
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Basic savoury mince: 10 meals!

Our top 10 basic mince recipes, are low cost, super easy and fast - ready in under 30 minutes. With 10 variations, you are guaranteed to please everyone’s taste buds and never worry about what to have for lunch or dinner.
Reviewed by our expert panel
Serves: 4
Time to make: 30 mins
Total cost: $12.00 / $3.00 per serve

(at time of publication)


Cannelloni: (Pictured) Fill cannelloni shells with Savoury mince. Or use fresh lasagne sheets, fill then roll up like a pancake. Lay in a baking dish. Top with cheese sauce or pasta sauce and grated parmesan cheese. Bake at 180°C for 20-40 minutes (depending on whether pasta is fresh or dried).

Spaghetti bolognese: Add 100g finely chopped mushrooms at step 2. Serve Savoury mince over cooked spaghetti and top with grated parmesan cheese.

Chilli con carne: Add finely chopped fresh chilli to onion and garlic (Step 1). Or add chilli powder or flakes to browned mince. Omit herbs and add one 420g can chilli beans 5 minutes before the end of cooking. Use chilli: served on rice; to fill burritos or tortillas – top with a little extra sauce and grated cheese then bake; to fill tacos or burritos – along with shredded lettuce, sliced tomato, grated cheese, sliced red onion and avocado.

Shepherd’s pie: Increase stock to 1 cup. Add 1 cup frozen peas at step 2. To make a paste, mix 1 tablespoon flour with a little water. Add to Savoury mince a few minutes before end of cooking. Continue cooking until thickened. Transfer to a baking dish, top with mashed potato or mashed potato/kumara mix and bake at 180°C for about 20 minutes, or until meat is bubbling and topping crisp and golden.

Winter pasta bake: Mix cooked Savoury mince with cooked pasta shapes such as penne, macaroni, spirals. Transfer to a baking dish and top with grated Edam cheese and some fine breadcrumbs. Bake at 180°C until topping is crisp golden brown.

Saucy spuds: Add one 420g can baked beans to cooked Savoury mince and use to top baked potatoes. Kids love it!

Lasagne: Make a cheese sauce. Layer Savoury mince and lasagne sheets in a baking dish. For a twist, add a cooked spinach, mashed pumpkin or pan-fried mushrooms layer. Top with cheese sauce and grated parmesan cheese. Bake at 180°C for 20-45 minutes (depending on whether pasta is fresh or dried).

Bobotie (a sweet, spicy, delicious baked mince dish from South Africa): Soak 1 slice wholemeal bread in 1 cup trim milk. Squeeze out bread, saving remaining milk. Mash bread with a fork. Set aside. Add 1 tablespoon curry powder to softened onion and garlic (Step 1). Add 1/4 cup apricot jam/chutney to meat when it has browned. Add mashed bread, 1 tablespoon vinegar and 1/2 cup raisins or sultanas. Do not add stock, tomato sauce, canned tomatoes or herbs. Pile in a baking dish and bake at 180°C for about 25 minutes. Mix 2 eggs with reserved milk and pour over baked mince. Return to oven and cook for 20 more minutes, or until topping is set and golden. Serve with rice.

Moroccan mince: Add 1 teaspoon cinnamon, 1 teaspoon ground cumin and a touch of cayenne pepper to browned mince (Step 1). Add one 390g can chickpeas (drained) and frozen green beans near end of cooking. Serve atop couscous.

Mince pie: Make Shepherd’s pie filling (above) and cool. Line a pie dish with a 6-sheet filo pastry stack layer: spray each sheet lightly with oil or brush with melted reduced-fat spread. Spoon mince into dish then top with another filo pastry stack. Trim and seal edges then glaze with a little egg yolk mixed with water. Make 2 holes in pastry centre. Bake at 200°C for 25 minutes, or until golden.

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Photographer: Carolyn Robertson

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