Savoury Mince Recipe Jamie Oliver Food

SAVOURY MINCE

Steps:

• Heat oil in a large saucepan, then add onion, celery and carrot and sauté for 5 minutes, or until softened. Add garlic and cook, stirring, for 30 seconds.
• Add beef mince / ground beef and cook, breaking up with a spatula or wooden spoon, for 8-10 minutes until browned.
• Add flour and stir through, then add in potato, beef stock, Worcestershire sauce, tomato paste and season with salt and pepper and stir to combine. Bring to boil, then reduce to a simmer, stirring occasionally, for 15 minutes or until potato has cooked and sauce is thickened. If the liquid evaporates too quickly before the potato cooks through, add a little more stock to the saucepan.
• Stir in peas and cook for 2-3 minutes until tender. Serve on top of toast, rice or a baked potato.

SAVOURY MINCE

Steps:

• Peel the onions garlic and carrot and cut into small pieces. Mince the garlic.
• Put the oil in a large pan over a medium heat and cook the onions and carrot for 5 minutes until softened, stirring occasionally.
• Add the garlic and cook, stirring for 1 minute then use a slotted spoon to transfer the vegetable to another dish.
• Return the pan to the heat and add the mince. Break it up with a spoon and spread into an even layer, turning regularly to brown the mince and break it up completely.
• Add the flour to the pan and stir through for a minute.
• Pour in the stock, Worcester sauce, Bovril, stock, herbs and pepper. Return the vegetables to the pan.
• Bring the savoury mince to a boil and simmer for 15 minutes, stirring occasionally.
• Add the peas and cook for 5 minutes more then check the seasoning and consistency before serving. Mix a teaspoon of cornflour with water and stir into the mixture if it seems too thin.

BEEF AND ONION PIE

Steps:

• Beef Filling:.
• Peel and roughly chop the onions, carrots and celery.
• Remove the rosemary leaves from the stalks and finely chop.
• Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
• Stir in the ground beef and break up any large pieces.
• Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
• Add the beef broth and bring to a boil.
• Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
• Pie:.
• Remove the pastry from the refrigerator 10 minues before you need to roll it.
• Preheat oven to 350 degrees F.
• Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
• Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
• Using a fork, press down all around the edge of the dough to crimp it closed.
• Make a hole in the middle of the dough, using the tip of a knife.
• Brush the top of the dough with the beaten egg (or milk).
• Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.

MINCED BEEF WELLINGTON

Steps:

• Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
• Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
• Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
• Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
• Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

SAVOURY 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.