250 g mushrooms, finely diced
250 g beef mince
1 tbsp olive oil
1 onion
2 cloves garlic, crushed
1 cup frozen pea, carrot and corn mixture
1 tbsp Worcestershire sauce
2 tsp dried mixed herbs
beef stock or tomato pasta
Freshly ground pepper
4 slices of bread, to serve
1
Heat oil in a large frying pan over medium heat. Add onions and garlic to the pan and cook for 1-2 minutes or until fragrant.
2
Add mince to the pan and cook, stirring for 5 minutes. Add mushrooms to the pan. Continue to cook for a further 3-4 minutes before adding the frozen vegetables. Mix to combine then cook, stirring for 5 minutes.Okay
3
Reduce heat to low. Add the worcestershire sauce, herbs, stock or passata and bring to a simmer. Season to taste with freshly ground black pepper.
4
Serve savoury mince with toast or as a filling in a jacket potato.
Ingredients
250 g mushrooms, finely diced
250 g beef mince
1 tbsp olive oil
1 onion
2 cloves garlic, crushed
1 cup frozen pea, carrot and corn mixture
1 tbsp Worcestershire sauce
2 tsp dried mixed herbs
beef stock or tomato pasta
Freshly ground pepper
4 slices of bread, to serve