What are some quick and easy recipes with mince?

brie burgers





500g lean top-quality minced beef, preferably freshly minced


1 small onion, grated


2 tsp Worcestershire sauce


4 large basil leaves


50g brie, cut into 4


2 sundried tomatoes in oil, halved


salad leaves, cornichons and sliced tomatoes, to serve





Remove the mince from the fridge 30 mins before cooking to reach room temperature. Put the mince in a bowl and mix in 1 tsp sea salt, pepper, the grated onion and Worcestershire sauce. Mix well with your (clean) hands, then divide into 4 equal-size balls. Wrap a basil leaf around each slice of brie and press into the middle along with the tomato and re-shape the meat to a flat patty, 11⁄2cm thick.


Heat the grill for 5 mins. Fit the grill rack to its highest level. Lay the burgers evenly over the rack so they are under the hottest parts of the grill. Brush with oil from the sundried tomatoes and season.


Grill the first side 3 mins for medium-rare or 5 mins for well done. Brush the other side with oil, season and grill for the same length of time. Allow to stand for 3 mins before serving. Pack into a crusty bun with salad leaves, cornichons, tomatoes and relish.





shepherds pie





250g packet lean minced beef (12% fat)


2 onions, chopped


4 carrots(about 450g/1lb), peeled and coarsely grated


2 tbsp Worcestershire sauce


2 tbsp tomato purée


2 beef stock, cubes dissolved in 425ml/¾pint boiling water


1 tsp cornflour


900g potatoes, peeled and cubed


3 parsnips, peeled, cored and chopped


2-4 tbsp skimmed milk





Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.


Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.


Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.


Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.What are some quick and easy recipes with mince?
well i luv oatmeal pie myself, that has all the needed spice. i recon.''What are some quick and easy recipes with mince?
Our family version of Spaghetti Bolognese is easier than the authentic one, and we think tastes nicer!





It's on our family web site, here:





http://www.tooby.demon.co.uk/Log/Recipes.html
spaghetti -brown mince in olive oil with a chunk of garlic, some finely chopped onion, capsicum, parsley,anything u want really, when brown add the pre-made sauce in the jar, or some tomatoe paste with some water. Bring to the boil and simmer. Cook pasta seperately.





rissoles - in a bowl with your hands mix up the mince, about 500grams, 2 eggs, a slop of tomatoe sauce, some garlic, some bbq sauce, finely chopped parsley, press into ball shape, then turn in flour, or breadcrumbs, heat some shallow oil in a fry pan, and fry each side.





meatloaf, pretty much same as rissoles, only u compress it all into a greassed cake tin, or laof tin, rectangle shape is better, top with breadcrumbs and grated cheese, put it in the oven on about 180 celicus for about 35 minutes
Dutch mince pie recipe


ingredients


3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped


1/2 cup chopped pitted prunes


1/2 cup golden raisins


1/2 cup dried currants


1/2 cup firmly packed dark brown sugar


1/4 cup unsulfured (light) molasses


1/4 cup brandy


1/4 cup orange juice


1/4 cup (1/2 stick) unsalted butter, cut into pieces


2 tablespoons dark rum


1 tablespoon grated orange peel


1 teaspoon grated lemon peel


1 teaspoon ground cinnamon


1/4 teaspoon ground cloves


1/4 teaspoon ground allspice


1/4 teaspoon ground nutmeg


Pinch of salt





2 Buttermilk Pie Crust Dough disks





Milk


Rum raisin ice cream (optional)


preparation


Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)





Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.





Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.
Mince and Tatties


50 min 25 min prep


4


servings





1 tablespoon oil


1 large onion, finely chopped


1 lb beef mince


2 medium carrots, sliced


1 tablespoon toasted pinhead oats


water (to cover)


1-2 beef bouillon cube (or equivalent powdered beef bouillon — Oxo if you can find it)


salt and pepper


gravy mix (Bisto if you can find it)


1 lb boiled potatoes








1. Heat the oil in a pan and sauté the onion until it is brown.


2. Add in the mince and cook until well browned.


3. Drain off the liquid.


4. Add the carrots and oatmeal, mix well and pour in enough water to just cover.


5. Crumble in the stock cubes, season and stir.


6. Cover the pan and simmer the mince for about 20 minutes.


7. Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water.


8. Serve the mince with boiled potatoes.