Jamie Oliver Savoury Mince Recipes

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SAVOURY MINCE



Savoury Mince image

An old family favourite for a Sunday night dinner or a weekend breakfast. It is a basic recipe. You can add anything else you feel like to this recipe to make it go further, for example, peas, carrots or beans.

Provided by Chrissyo

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon melted butter or 1 tablespoon oil
1 onion, finely chopped
500 g mincemeat (ground beef)
1 cup water
1 beef stock cube
1/4 teaspoon freshly minced garlic
1 pinch rosemary
1 pinch thyme
1 pinch oregano
1 pinch parsley
1 dash Worcestershire sauce (about a dessertspoon)
1 teaspoon gravy mix
salt and pepper
1 teaspoon cornflour (if needed to thicken the mince)

Steps:

  • Heat butter or oil in a large pan, add onion and garlic.
  • Sauté until onion is transparent.
  • Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
  • Drain fat or liquid residue.
  • Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
  • Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
  • Slowly add the water to the mince mixture stirring all the time.
  • Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
  • If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
  • Serve on buttered toast or with rice or mashed potatoes and steam vegetables.

Nutrition Facts : Calories 389.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 227.1, Carbohydrate 89.5, Fiber 1.9, Sugar 62, Protein 1

MINCE BEEF & ONION PIE



Mince beef & Onion Pie image

Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.You can buy hand made ready short crust pastry or make your own,

Provided by julian1964

Time 50m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
  • Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
  • Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
  • Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
  • Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

JAMIE'S SPICY MINCE LINGUINE



Jamie's Spicy Mince Linguine image

A quick spicy mince pasta dish that packs a punch.

Provided by jamiecooking

Time 30m

Yield Serves 2

Number Of Ingredients 14

1/2 tbsp Vegetable Oil
2 Cloves of Garlic, crushed
Small piece of grated Ginger
1 tsp Cayenne Chilli Pepper
1 tsp Smoked Paprika
250g Lean Steak Mince
1 can of Chopped Tomotoes
80g Frozen Sweetcorn
90g Frozen Spinach
Ground Black Pepper to taste
20g Grated Parmesan
125g Linguine
1 Chicken Stock Cube

Steps:

  • Half fill a saucepan with water and bring to the boil. Crumble in the stock cube and add the linguine. Cook as per the pack instructions.
  • Heat the oil in a large frying pan, add the garlic and ginger and cook for 1 minute. Add the spices and cook for another minute. Add the mince and cook until completely brown.
  • Add the tomatoes, sweetcorn and spinach to the mince along with 250ml of the pasta stock water. Bring to the boil and then simmer for around 15 minutes, stirring every now and again, until the liquid has reduced and you are left with a silky mince mixture. Add ground black pepper to taste should you need it.
  • Drain the pasta and divide between two plates, top with the mince mixture and sprinkle the parmesan over the top to finish then serve immediately with garlic bread.

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