beef mince recipes

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

olive oil

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

tomato purée

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

butter

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Recipe video above. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix. A quick dinner made in one pot with not much prep!

Mexican Ground Beef Casserole with Rice (Beef mince!)

onion (, finely chopped)

garlic (, minced)

(1 lb) ground beef ((mince), lean)

tomato paste

long grain white rice (, uncooked (Note 1))

(625 ml) chicken broth/stock (, low sodium)

(14 ounces) can corn kernels (, drained (Note 2))

(14 ounces) can black beans (, drained (or other beans))

capsicum/bell pepper (, diced)

green onions/shallots

(200 grams) cheese (,

cayenne pepper ((Note 4))

oregano

tsp cumin

coriander

onion powder

paprika

salt

Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.

Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).

Add Mexican Spices and cook for 30 seconds.

Add capsicum and cook for 1 minute.

Add tomato paste and broth, stir to mix in.

Add rice, corn and black beans.

Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.

Remove lid, quickly stir through green onion and HALF the cheese.

Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.

Remove from stove and serve immediately, garnished with more green onion if desired.

This easy Meatball Stroganoff is scratch-made in an easy-to-prepare sour cream gravy made without using canned soups or frozen meatballs. This family-friendly meal is ready in about 30-minutes! Gluten-Free and Dairy-Free suggestions included on the recipe card.

Meatball Stroganoff

egg noodles ((about half a bag))

beef

onion (diced)

parsley (chopped, fresh)

breadcrumbs

milk (,

black pepper

garlic powder

egg (, beaten)

nutmeg (ground)

cremini mushrooms (, sliced)

canola oil

garlic

dry white wine ([See note 2])

all-purpose flour

beef stock (unsalted, cooking stock)

sour cream

Worcestershire Sauce ([See note 3])

Dijon mustard ([See note 4])

nutmeg (optional,

Preheat oven to 450 degrees F. Prepare a rimmed baking sheet with aluminum foil (optional for easy clean up) and set aside.

Next, bring a pot of liberally salted water to a boil and cook noodles according to the package directions, omitting. When finished, drain and set aside.

Meanwhile, while the water heats, prepare the meatball mix by combining panko and milk in the bottom of a large mixing bowl. Allow mixture to soak for two minutes before adding the ground beef, fresh chopped parsley, salt, pepper, garlic powder, nutmeg, beaten egg, and onions into the bowl. Gently combine the ingredients with your fingertips being careful not to compact the meat, which makes for dense meatballs. Shape beef mixture into 16 (1 ounce) meatballs; about 1 1/2 to 2-inches round.

Bake the meatballs in the oven on a prepared baking sheet for 12 to 15 minutes; or until cooked through.

While the meatballs bake, prepare the sauce. Heat a large skillet over medium-high heat. Add 1 tablespoon of your preferred oil to pan; swirl to coat. Add onions and mushrooms to pan; sauté 6 minutes or until tender. Add garlic and paprika.  Cook 1 minute.

Add wine to pan; cook (to burn off the alcohol) until the liquid almost evaporates.

Sprinkle flour evenly over mushroom mixture; cook 30 seconds, stirring constantly.

Add beef stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.

Stir in salt, pepper, sour cream, mustard, and nutmeg. Adjust seasonings to taste.

 Add meatballs to sauce; toss to coat.

Spoon sauce and meatballs over cooked noodles.

Sprinkle evenly with additional chopped parsley.

Top 3 beef mince recipes recipes from across the web

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Cottage pie

Mexican Ground Beef Casserole with ...

Meatball Stroganoff

Top 3 beef mince recipes recipes from across the web

The most viewed beef mince recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage pie

Mexican Ground Beef Casserole with ...

Meatball Stroganoff

The most viewed beef mince recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine